Sam Fawcett

The Training The starting point here is procurement, not ornament. In Fawcett’s hands, that means a straightforward standard for produce and a kitchen culture that treats pride and momentum as part of the job. “We get the best products from Spain and get the best products from England, and try to create a team that is proud to work here, wants to work here and pushes and tries new things.” In practice, that reads less like branding than like a daily operating rule: buy well, keep the line engaged, and let the team sharpen the work through use.

The Lineage Fawcett’s lineage is carried through a college education, a tapas tradition, and a kitchen culture that links ingredients to morale. With no named mentor in the public record, the reference points are practical rather than personal. The influence shows up in how the cooking is built: products first, team second, and the two held together by a clear respect for the work. That same approach is visible in the signature plates. Pregnant bread comes as a compact, high-impact bite: light pastry filled with chorizo, finished with grated cheese and blossom honey. Harissa-spiced octopus with chickpeas and tahini brings warmth and density, with a grainier texture that changes the pace of the table. Even the tortilla, with its liquid eggy centre, points to a kitchen working in contrasts. The quieter dishes sit in the same frame, carrying the same discipline without needing emphasis.

The Table Recognition was kept on the collective, where Fawcett wanted it. “It is really good recognition. We are really proud of the team.” That line matches the broader kitchen attitude: the value sits in shared effort, repeated standards, and a steady refusal to overstate the result. He said it even more plainly elsewhere: “It’s great, it’s really good.” The work behind that response is anchored in training, a Spanish tapas specialty, careful sourcing from Spain and England, and a team pushed to try new things. At the table, that gives the meal its shape: pregnant bread, octopus, tortilla, croquettes, boquerones, jamon. The sequence stays controlled and direct, with the same hand guiding each plate.

Signature

Sam's signature dishes include pregnant bread, octopus, croquettes, jamon, and harissa-spiced octopus with chickpeas and tahini.

In Their Words “We get the best products from Spain and get the best products from England, and try to create a team that is proud to work here, wants to work here and pushes and tries new things.” “It is really good recognition. We are really proud of the team.”