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.

 

WHP at HOME

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 menu kits 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

-   2 x WHP tote bags

- How to plate + serve 'instruction manual'

 
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WHP at HOME : MENU

JULY

 

 

 

White port, mint and tonic

 

 

Whipped Golden Cross, fennel seed crackers

 

 

Sourdough + selection of whipped butters

 

 

Honeymoon melon, pickled cucumber, tiger tomatoes and charcoal yoghurt 

No.1: Bric Sassi, Roberto Sarotto, 2018, Piedmont, Italy

 

 

Hot smoked mackerel parfait, vanilla pickled gooseberries and dill oil

Buratta, macerated peas, mint oil (v)

No. 2: Sauvignon Blanc, Neudorf Vineyards, 208, South Island, New Zealand

 

 

Tomato consommé and white balsamic risotto

No. 3: Rosado, Cillar de Silos, 2018, Ribera del Duero, Spain

 

 

Sutton Hoo chicken, poached leek, sherry and morel jus

Harissa braised fennel, preserved lemon, raisin, caper and pine nut dressing (v)

No. 4: Legado Pinot Noir, De Martino, 2018, Limari Valley, Chile

 

 

Apricots poached is honey, sauternes and camomile, brillat Savarin and white chocolate ganache, baked filo

No. 5: Château Fayau, Cadillac, 2012,  Bordeaux, France

 

 

Cashel blue, preserved cherries and cherry consommé, thyme oil, beetroot dust

No. 6: Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain

 

 

Chocolate and thyme doughnut, Workshop seasonal coffee

 

Doughnuts & wine 

Our Herdwick lamb or sweet potato doughnuts and a bottle of house red wine will be available to pick up Thursday, Friday and Saturday evenings, between 5-6pm.

4 doughnuts and a bottle of our house red for £35

"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

 

3

MARE STREET

EAST LONDON

E8 4RP

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

For urgent enquiries please call 

TEL 07841804119