Former Dinner sous chef joins 28-50 Wine Workshop and Kitchen
The former sous chef at Heston Blumenthal's Dinner, Graham Jessop, has joined 28-50 Wine Workshop and Kitchen as its executive chef, overseeing its three London restaurants in Marylebone, Fetter Lane and the recently opened Maddox Street in Mayfair.
Jessop will create a range of new dishes for the regularly changing menus, and diners can expect classic French bistro style food and charcuterie with main courses including: cod, braised leeks, peas, broad beans and bacon lardons; rib eye 28-day-aged US grain fed steak; and desserts such as macerated strawberries, fromage blanc mousse, elderflower jelly.
Originally from Australia, Jessop has had experience working across a number of Michelin-starred establishments including Foliage, the Square and the Greenhouse over the years.
28-50 Wine Workshop and Kitchen was founded by master sommelier Xavier Rousset and chef Agnar Sverrisson.
Jessop said: "I am delighted to be part of the 28-50 team - working with Agnar and Xavier is inspirational given their passion for excellent food and wine. Our latest 28-50, Maddox Street has had a really successful start and I'm looking forward to an exciting future with all three of the restaurants."
