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Referred to as The Cocochine, the restaurant, first announced in February last year, is a partnership between the Sri Lanka-born Jayasekara and art work dealer Tim Jefferies, who runs Hamiltons Gallery in Mayfair, and named after an affectionate term for Jefferies’s young daughter.
Plight over four floors, The Cocochine will feature a basement wine cellar; a 28-duvet dining room on the floor level total with seven-seat chef’s counter; and a two-storey deepest dining space in a position to prolong to 14 company.
Billing itself as prioritising ‘non-public connection and customary-college hospitality’, the restaurant will now not offer online bookings with company needing to reserve a table over the phone. Additionally, the restaurant will offer ‘irregular table train’ (no turning of tables) at every lunch and dinner.
Jayasekara’s menu would perchance be totally à la carte and is described as ‘a obtain together of the enjoyment of eating’, with the restaurant sourcing the huge majority of its originate from regenerative combined farmland in Northamptonshire.
Fruit, vegetables, seasonal flowers and livestock, including sport in addition to native and rare-breed pigs, will come inform from the farm, which also boasts a natural spring supplying the restaurant with aloof and sparkling water.
“Growing up in a village in Sri Lanka, you understand from an early age how much time and commitment goes into farming colossal ingredients,” says Jayasekara.
“As cooks, now we gain obtain admission to to a couple of of the finest originate in the realm, and I need to toughen those systems every here and international and gain an even time them in every menu.”
Traditional wines from Burgundy and Bordeaux and a various of bins from all over the realm will sit down alongside boutique and shrimp production varietals.
The core of the checklist is from the deepest cellar sequence of up to 1,000 references of fine wines and champagnes.
Non-alcoholic selections would perchance be fermented, subtle and distilled in-condominium from a various of hand-rolled, wintry-brewed teas from Sri Lanka and syrups extracted from the fruit and flowers from the farm.
Jayasekara arrived in the UK in 2002 from his native Sri Lanka.
His early profession noticed him work at the three Michelin-starred Waterside Inn as chef de partie; Michel Bras in Route de Laguiole; and Le Manoir aux Quat’Saisons.
In 2015 he joined Gordon Ramsay’s Pétrus as senior sous chef. In 2016, he received the Craft Guild Nationwide Chef of the 12 months Award, and turned into once promoted to head chef at Pétrus quickly after. He left the restaurant in 2018.
The Cocochine would perchance be initiate for lunch from 12pm with last orders at 2pm, and dinner from 6pm with last orders at 9:30pm.