Chef Oriel Oriel

Raised on an organic farm, Oriel grew up surrounded by fresh produce. Picking blueberries, hand-rearing cattle, pigs and chickens and wrangling rogue goats. Farm-to-table before it became a waffly buzz phrase. With an in-depth understanding of cooking with the seasons, maximising every cut of meat, and discovering innovative and unconventional flavour pairings, she brings a vibrant energy to the plate with eye-catching presentation and bold flavours.

She’s developed her skills in some top restaurants and bars, including Fishers in Bristol, The Clifton in St John’s Wood, and Untitled Bar in Dalston, learning from industry leaders like Michelin-starred chef Rob Roy Cameron. Obsessed with scouting London's fresh offerings, finding new ways to use flavour, and eating out far too much (for research purposes only!) Oriel will always know what’s hot in the culinary world and how to take your vision and put it on a plate. When not restaurant-hopping, she’s worked across weddings, private dinners, and large-scale events, designing bespoke menus that bring people together over unforgettable food, no matter the budget or vision.