G A B R I E L   W A T E R H O U S E

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Gabriel’s career in the kitchen began at 23 shortly after completing a degree in Philosophy. Now cooking professionally for 12 years, he has worked under the Galvin brothers at Galvin La Chapelle, Herbert Berger at Inn Holders Hall as well as stages at Lyle’s, The Clove Club, The Ritz and Raymond Blancs Le Manoir Aux Quat’Saisons. Self taught and learning on the job, Gabriel started hosting pop-ups from his East London flat, whilst working at La Chapelle. Twice a week he welcomed strangers into his home, using this unique opportunity to develop his food style and acute understanding of flavour. The sell out events grew and evolved, laying the foundations for what is now The Water House Project. 

Gabriel’s food is rooted in classical French cooking, having gained insight from his time working under Jeff and Chris Galvin, Warren Geraghty and Herbert Berger. He takes influence from his Northumbrian heritage, a region with parallels to the Nordic countries, as well as traditional techniques from Japan. Preservation methods such as fermentation, drying and pickling play pivotal roles in Gabriel’s cooking, adding complexity and depth of flavour throughout the changing seasons. 

Growing up in rural Northumberland, proximity to nature influenced and continues to inspire Gabriels ethos and food practices. Meat is used both minimally and mindfully, putting to good use every part of an animal or ingredient and working directly with small scale, ethical producers and sustainable sources. Emphasis is placed on the combination of complimentary seasonal flavours, staying true to the notion that a dish should always be greater than the sum of its parts. 

The focus of Gabriel’s food is never on the protein but on the dish as a whole. Every plated element serves it’s purpose.