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.

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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.

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Deliveries in London only

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Included in our menu kits are;

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

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-   A bottled aperitif

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-   1 loaf of sourdough + selection of whipped butters

     (Marmite, Whiskey, Seaweed)

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-   Paxton and Whitfield seasonal cheeses + grape chutney

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-   2 x WHP tote bags

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- How to plate + serve 'instruction manual'

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.

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

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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​

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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.

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Rosie - 2019

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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. 

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Ally - 2018

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

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Lauren - 2018

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

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Fin and Flounder

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Lakedistrict Farmers

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Hill and Szrock

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Norfolk Quail

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