A B O U T U S
The Water House Project was set up by Gabriel Waterhouse, former chef at 1 Michelin-stared Galvin La Chapelle in 2015, intending to bridge the gap between fine dining elegance and relaxed, comfortable and informal atmospheres.
Our menus are monthly changing, reliant on local, seasonal ingredients when they are at their best. We believe in using small amounts of ethically and sustainably reared meat and fish, and partnering with suppliers who share in our values. Our wines come from small scale producers across Europe who use traditional, low intervention methods of wine making, putting back into the soil what they take out.
We serve a 9-course tasting menu paired with wines and offer an at Home delivery service of 6 courses, also with wine, to easily be put together and enjoyed from the comfort of your home.
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 Minacciolo ranges; 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.
