The Water House Project
81-85
Gastronomy points 2025
A restaurant with a clear agenda
Every detail feels thoughtfully considered—from the materials used in furniture, plates, and cutlery to the collaboration with farmers, growers, and suppliers. It’s tasteful, both in words and in action. The food is grounded, with a depth of flavor that makes the experience both intriguing and intense. Here, traditional techniques and methods are combined with new, innovative ideas and ingredients.
Sustainability highlights
- All seafood is hand-dived
- Meat comes from sustainably raised animals
- Avoids high-impact products like beef, pork, foie gras, and caviar
- Inclusive workplace where growth and learning are achieved through experience rather than rigid hierarchies
- Broken ceramics are repaired using the Japanese art of kintsugi
Information
Head Chef: Gabriel Waterhouse
Unit 1, Corbridge Crescent, London, E2 9DT, United Kingdom