Special event series: A flavour playground to discover and explore.

Within a playful and exploratory twelve course experience, diners are taken on a roller-coaster ride of new ideas in food and drink to open the mind and stimulate the palate. In 2023, the campaign was launched to entertain guests like never before and deepen our awareness of flavour, the origins of ingredients and our own palates.

The menu showcases the best of the natural world through a playful lens.

Following the inaugural sold out series in 2023, new dates are soon to be released in line with our Shoreditch restaurant opening. We can’t wait to invite new guests along for a wondrous ride to explore and question their palate.

Think twice about what you taste…

Dates

Available to dine at the restaurant

17 . 11 . 23 Shoreditch, London
18:30 - 22:00 Sold out
08 . 12 . 23 Shoreditch, London
18:30 - 22:00 Sold out
TBC 2024 dates coming soon Notify me

*Please note - due to the experimental nature of the event series, we cannot cater to specific dietary requirement. Email us here for more information.

DISCOVER

Unseen combinations and ingredients that surface from a new flavour spectrum
An experience abundant with eye and mind challenging ideas
Your palate: why you like certain flavours, how nostalgia affects your habits and where your favourite flavours came from

HISTORY

Inspired by Chef co-founder Kirk Haworth’s personal health journey with Chronic Lyme disease which forced him to cut out many food groups in the pursuit of health. This restriction bred creativity and led to creation of Plates food and this special campaign series being born.

Through Kirk’s journey came deeper awareness and respect for ingredients, the body and the palate. In this campaign Kirk creates from and shares many learnings discovered from through his personal journey with health and in food. From completely losing his health to slowly regaining it, this is an expression of the light that came thereafter. It’s a window into how he now thinks and creates.

“My new way of eating had to become more exciting than what I was giving up. That was my mission.” Says Kirk Haworth

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