The team from Kødbyens Fiskebar in Copenhagen – one of the Danish capital’s most celebrated restaurants located within the city’s restaurant mecca The Meatpacking District- are coming to London on September 22nd and September 23rd for a special collaboration with east London restaurant The Water House Project. Fiskebar head chef Jamie Lee & Gabriel Waterhouse will be cooking a sustainable, seafood-centric menu, with four courses prepared by each chef within The Water House Project’s scandi style dining room alongside The Hackney canals.

Gabriel Waterhouse, who opened The Water House Project in Bethnal Green in autumn 2021, will welcome Jamie and team to cook alongside him for two special dinners on Thursday, September 22nd and Friday, September 23rd. Within The Water House Project’s 30-cover dining room – a homely space that echoes elements of Nordic design through its earthy tones, natural materials and plantlife- a seafood focused menu will comprise of four-courses cooked by each chef, shining a light on the best of late summer produce. Despite their distinct culinary identities, Gabriel and Jamie demonstrate a clear commonality in cooking-style. Within the The Water House Project’s new, contemporary space, Gabriel continues with his ‘social fine dining philosophy’, which encourages interaction between guests and chefs. Serving a single tasting menu to diners every night as well as on Saturday lunchtimes, Gabriel showcases an elegant and earthy cooking style which brings pickling and fermenting to the forefront. Dishes on his typical menus includes Austell Mussels with preserved lemon, fermented artichoke and monk beard; Hot cross bun doughnut filled with Herwick lamb & Baron Bigod ice-cream, with Strawberries, buttermilk & honeycomb. 

Opened in Copenhagen’s Meatpacking District in 2009, Kødbyens Fiskebar has remained as one of the Danish capital’s most sought-after dining destinations and is a firm favourite amongst its resident contingent of world-class chefs. Awarded a Bib Gourmand in 2009, Kødbyens Fiskebar has made its name for Jamie’s delicate and innovative plates of ethically-sourced seafood, all from the Scandinavian shores, to include popular dishes such as the Hamachi with cucumber, horseradish and oyster leaves; Blue Mussels steamed with apple cider & Lobster with broad beans, greens strawberries and lemon verbena.

The Water House Project in London



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