Meet the chefs.

Sam trained in London and San Sebastián before coming home to open Saltmarsh Kitchen. He runs the fire, writes the menu and still does the morning bread.

Amara leads the kitchen day to day and heads up our ferments and preserves. Her roast celeriac converted half of our regulars.

Lucía grew up among vineyards in Catalonia and looks after our natural wine list, alcohol-free pairings and the occasional wine class.

Elliot makes sure every guest feels looked after, from the first phone call to the last espresso. He also runs our private dining.

Mei is behind the cheesecake, the ice creams and the tart for two. She churns, bakes and tempers everything in-house.