The Waterhouse Project | Nudge Exclusive Evenings
Getting kitchen equipment into unusual spaces can be tough.
Let that sink in.
But Gabriel Waterhouse has managed it; choosing a tile warehouse in East London as the perfect place for his first solo residency; The Waterhouse Project.
He’s going solo after having worked in the Michelin Starred kitchen at Galvin La Chapelle, and with three-time Michelin Star winner Herbert Berger. And the results have been outstanding, garnering some of the best reviews a supperclub could wish for… and the upshot being that his supperclub is almost permanently booked solid.
So we’ve gone and arranged a couple of nights, just for you.
You’ll arrive at the warehouse, taking in the eclectic effect that dozens of tile patterns lining the walls can have, and you’ll almost instantly be handed a cocktail of white port with fresh mint & tonic. Wandering past the bar, you’ll notice that the building backs directly onto the canal path, which makes for a perfect place to drink that cocktail, and have a chat. Then, when dinner service is started, you’ll grab a seat on one of the long wooden tables, and Gabriel will explain the first of the eight courses, all paired with Portuguese wines, that you’re getting.
It’s going to be a special, one-off ‘best of’ the Waterhouse Project menu, with all the favourite dishes from his various supperclub evenings. You can expect (deep breath):
- Sourdough raisin bread with whipped watercress butter
- Seared watermelon, whipped goats curd, caramelised walnuts and mint
Paired with Luis Pato “Maria Gomes”, 2016, Bairrada
- Beetroot, apple and cucumber granita with dill oil
- Flamed mackerel with parsley puree & pickled gooseberries or Heritage tomatoes with tomato consommé and basil oil (vegetarian option)
Paired with Maias, 2016, Dao
- Lamb pastilla with aubergine and cumin puree, preserved lemon or a Sweet potato pastilla with aubergine and cumin puree, preserved lemon
Paired with Vinha do Mouro, 2013, Alentejo
- Gooseberry fool ice cream with meringue and lovage oil
- Sauternes poached apricots with Brillat-Savarin and white chocolate ganache, filo crustade
Paired with Moscatel de Setubal, 2015
- Barkham blue cheese with Golden cross, fig sorbet and rye cracker
Paired with Churchill’s white port, Douro
Each course will be introduced by Gabriel, and the wine pairings will be explained by the sommelier. And when it’s all over, you’ll get coffee or fresh mint tea to go with some amaretto wine gums, and a sharing plate of chocolate and thyme truffles.
NOTE: The Nudge-exclusive evenings of The Waterhouse Project will take place on the 6th & 14th of July. Tickets cost £85, include all the food, and are available HERE (6th) and HERE (14th).
If you’d like to book another date, you can try the non-exclusive evenings right HERE.
Bert & May | 67 Vyner St, E2 9DQ
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