Mikkel Gregersen

BY IRIA L.

I first met Mikkel as a 21-year old head chef. I didn't even know those existed. I was in awe from the moment I met him - not only his ability to lead and inspire a kitchen team but the fact that he's dedicated every day for the last 10 years to this profession. Being someone who's switched careers several times in search of the unobtainable I fell in love. His background included being the youngest person to be employed at Dinner by Heston**, and completing his gastronomic degree at AOC** in Copenhagen. Currently working at Portland* and Clipstone, we're ready to share our passion with whoever will listen and eat...


Iria López

BY MIKKEL G.

Iria came to us wanting to get involved in the restaurant industry after starting a career in the corporate world, she was so eager to learn about every little detail from kitchen to front of house. She has this flawless attention to detail, a presence that brightens up every room, an amazing palate and a nose for wine. She left last year to stage at two brilliant restaurants in Copenhagen; No2 and Amass, learning to provide an experience above and beyond our idea of a great restaurant. After helping to open Mac & Wild together in Fitzrovia, we decided we would try to open something the way we wanted with our philosophies very much aligned. I couldn't think of anyone better to do it with.