Cook for a long table, in a kitchen built to be seen.
Homes are getting smaller, and so is the chance to cook for a crowd in a proper kitchen. At George Street the table runs straight into the kitchen: four ASKO ovens stacked two by two, a six-zone induction cooktop, a two-metre stone island right behind you, and a separate wash-up bench with two dishwashers — a known, consistent setting for a bigger group than most home kitchens see.
The kitchen, station by station
Ovens
Two towers. At waist height, a 60cm ASKO pyrolytic in each — 71 litres, 300°C, telescopic runners, three-stage programmes. Above, at eye level, a 45cm ASKO combi — microwave, grill and fan — for plates, resting and reheats. Proteins in one, bread in another, plates warming in a third.
Hob
90cm ASKO induction, six zones, 11kW. Zones bridge for a plancha, boost when the pasta water’s slow, and Chef mode lays high, medium and low across the glass like a range top. Stone landing either side, double power points in the splashback, and a 900mm hood above pulling up to 1,080 m³/h.
Cold
A 427L fridge freezer with a fold-away shelf for trays. The 93L drinks fridge sits at the dining end, so nobody walks through your section for a drink.
The island
Two metres across, polished stone, 900mm high like every bench in the kitchen, right behind you at the hob. Cook, turn, plate in front of everyone.
Wash
Its own wall, round the corner from the hob: the bin, a deep single sink under a high-neck pull-out spray, and two ASKO dishwashers with one-hour quick and 70°C hygiene cycles.
The room
One long table running off the island, with power at the table for cooking tableside. You aren’t meant to be hidden.
Chefs in the room
The roster’s just getting started.
You could be the first name on it.
Want to be matched with one of these chefs for your night? Add the chef connection when you build your booking and note who you have in mind — we handle the rest.
Put yourself forward
Five short steps — who you are, what you cook, how long you’ve been at it, and when you’re usually free. We match guests to chefs by hand, against your usual week. Your menu, your prices, your clients: we charge the guest for the introduction, never you — and if they book you direct next time, that’s the idea.