Will Barnes

Join us for an exclusive evening with Will Barnes. His culinary journey began in an unlikely place: a Royal Marines base in Poole. It was late 2021 when he found himself facing yet another uninspiring £5 meal from the camp canteen—lacking both appeal and nutritional value. Frustrated but determined, he purchased a single induction hob and a Tefal pan from Tesco and taught himself to cook a steak.

With no oven and little more than resolve, Will spent the next year mastering the fundamentals of cooking. He experimented with everything from perfectly seared meat and fish to vibrant sauces and colourful oils—all using just one frying pan. The firm favourites among his fellow Marines were his buttermilk chicken burgers and Nutella doughnuts! As they gathered to share food over beers on a Saturday night, Will discovered his true passion for family-style sharing dishes as well as delicate fine-dining creations.

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Tomato Salad, Burrata
(Westlands cherry tomato varieties, burrata, dressing of tomato syrup and herbs)

Cured Salmon, Fennel, Toast
(Citrus-cured salmon, lightly pickled fennel, cucumber, cream cheese, crispy grilled bloomer)

Beef, Potato, Onion
(Dry-aged beef fillet, slow-cooked beef croquette, potato terrine, caramelised onion purée, red wine sauce)

Hake, Crispy Beef Fat Gnocchi, Kale, Beurre Blanc, Caviar
(Seared hake, gnocchi cooked in beef fat, grilled kale, beurre blanc with caviar and fresh herbs)

Custard Tart, Crème Fraîche
(Custard tart, sweet crème fraîche)

£65pp. Please note down any dietaries on booking which will be discussed with the organiser