The Water House Project

Social   fine   dining

The Water House Project is a social and private dining experience based in Bethnal Green, East London.


It is run by Gabriel Waterhouse formerly of 1 Michelin stared Galvin La Chapelle and three times Michelin stared chef Herber Berger at Innholders Hall.

The Water House Project began in 2015 when Gabriel Waterhouse left Michelin Starred Galvin La Chapelle with the aim of making fine dining accessible. What began as a 14 seat supper club from his modest Bethnal Green home has now grown.

Gabriel and his team serve an eight course seasonally changing tasting menu inspired by the best of local produce sourced from the British Isles. The Water House Project has pioneered a new type of dining, 'Social fine dining', bringing a social community element to what is often perceived as a 'stuffy' industry. 


Each month our wines are paired by our friend and sommelier Jonny Orton who is undertaking his final exams at the Institute of Master of Wine.



You can no longer come to us so let us bring The Water House Project to you with our WHP tasting menu kit for two.


Deliveries in London only


Included in our wicker hampers are;


-  Our 6 course seasonal tasting menu + 6 glasses of paired wines, nibbles + petit fours

-   A bottled aperitif

-   1 loaf of sourdough + selection of whipped butters

     (Marmite, Whiskey, Seaweed)

-   Paxton and Whitfield seasonal cheeses + grape chutney

-   Set of hand made Jo Marland ceramics

    ( 2 plates, 2 bowls, 2 tea cups and saucers)

-   1 WHP branded wicker hamper

-   2 x WHP tote bags

- How to plate + serve 'instruction manual'


Doughnuts & wine - coming soon

Our Herdwick lamb doughnuts and a bottle of house red wine will be available to pick up Thursday, Friday and Saturday evenings, between 5-7pm.

4 doughnuts and a bottle of our house red for £30


Aperitif and nibbles

Sourdough + selection of whipped butters

Burrata, basil oil, isle of white tomatoes, elderflower dressing

Marangona, Lugana, 2017, Italy

Hot smoked sea trout, whipped crème fraîche, dill oil & salted cucumber

(V) Fennel pickled cucumber, dill crème fraîche, preserved giroles and lemon

Farone, Trebbiano d'Abruzzo, Le Vigne 2017, Italy  

Chestnut and balsamic risotto, toasted hazelnuts

Bisci, Verdicchio di Matelica, 2018, Marche, Italy

Herdwick lamb doughnut, spiced harissa and preserved lemon

(V) Spiced sweet potato doughnut,. harissa and preserved lemon

Bodegas LAN, Rioja, Crianza 2015, Spain 

Brillat savarin and white chocolate ganache, strawberry and basil soup

Domaine Casteria, Jurancon, 2015, France

Seasonal cheeses from Paxton & Whitfield, grape chutney

Gonzalez Byass - Solera 1847 Cream NV , Spain


Petit fours


"Top 5 London Supper club"

"The Ultimate Guide on Dinner Parties"

"Michelin-quality food without the stuffiness"

"Pulls a gourmet supper club out of the bag"

"One of Londons most raved-about pop-ups

This place is magic. The entire dinner experience was amazing, I think the menu is 2-michelin-star level and the service is extremely well paced and organized. It's great to be able to share with people around too. I will surely come back for a new unique seasonal tasting!


Claire - 2019

The service and the food is amazing. Each dish is beautifully presented and the flavours work so well together, each mouthful tastes slightly different and leaves you wanting more! I love the supper club concept as it’s such a great experience to dine in a more informal atmosphere but with Michelin starred food. Am already looking forward to another visit. Thank you for a fantastic evening.

Rosie - 2019

It was an exquisite experience! I absolutely loved it! Gabriel is a phenomenal cook but he does it with such grace and ease. The sophistication of flavor combination and presentation is definitely Michelin caliber, but his humble attitude makes his food very approachable. 

Ally - 2018

Definitely the best dining experience I've had in London. 

Lauren - 2018


Hi-Spec Design

Since January 2020 we have partnered with family-run kitchen design firm, Hi-Spec Design


Hi-Spec Design was established in 1993 by Frank Saffari in rural Northumberland. Frank, with a long engineering background began developing unique work surfaces from his farmyard work shop.


Today the company continue to push design boundaries and source the latest products from manufacturers across Europe, ensuring their clients have access to the broadest range of materials, new design features and appliance technology.

Our kitchen mixes furniture from two of the Minaccioloranges; the island from The Mina Collection. 102 Wine bottles are displayed in Sub Zero’s integrated wine unit with a complementing fridge-freezer providing easy front of house access. The Wolf steam oven and vacuum drawer enables precise sous-vide cooking which is essential for creating unique dishes on our versatile and dynamic menus.

Our suppliers pioneer what is the best of local produce sourced from the British isles.. We work closely with all of them keeping an eye on the ever changing array of ingredients available month to month. 

Paxton & Whitfield

Fin and Flounder

Lakedistrict Farmers

Hill and Szrock

Norfolk Quail





E8 4RP

We will respond to  you within 12 hours (Mon- Fri)

For urgent enquiries please call 

TEL 07841804119