Mikkel Gregersen


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


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.