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 - his ability to lead and inspire a team older than himself and care so much for every person in that kitchen. I went on to learn he had been the youngest person to be employed at Dinner by Heston** at the tender age of 16, and two years later won an award from the Danish Queen for his culinary prowess before completing his gastronomic degree at AOC, another 2 star restaurant in Copenhagen. I had never met anyone so young, with so much passion and determination, not just to cook but to teach. A young chef who has a vision greater than himself.

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.