eatwith – The Waterhouse Project

Eatwith is an exciting platform for discovering culinary experiences through local hosts in over 130 different countries around the world. For someone who is very food orientated, like me, this platform in particular, is fantastic for extraordinary unique foodie experiences. For example, you can discover supper clubs, custom private events or cooking classes through eatwith at a range of different prices and for various cuisines. There is quite literally something for everyone on the platform. Perfect, therefore, for booking something special for a celebratory occasion such as birthdays, anniversaries, etc.

For my first eatwith experience, I booked a supper club called The Water House Project in East London. Founded by Gabriel Waterhouse, formerly a Michelin starred chef at Galvin La Chapelle. Gabriel is passionate about making fine dining accessible and social, which I very much admire. The trends around eating out in London have steered away from fine dining. This is due to the formal nature and pretentious characteristics of this way of dining.

The Water House Project is a relaxed, casual environment. The long tables and seating arrangements, for instance, make it very sociable and impossible not to get to know those sitting around you. Gabriel introduces each course with a background on the inspiration behind each dish and each wine pairing. The food was exquisite and true culinary excellence. I experienced flavours and ingredients that I’d never had before such as the flavoured butter, sweet potato sorbet and chestnut parfait. I’d also never seen a goose fat candle before; the candle added another level of extraordinary and engagement to the dinner.

You can also enjoy The Water House Project at home with their tasting menu kits. See here my blog on the home kit for 2.

The Water House Project Menu

  • Mulled Campari Negroni
  • Goose Fat Candle with Stout Sourdough
  • Jerusalem Artichoke & Truffle Veloute
  • Pink Peppercorn Butter
  • Chestnut & Balsamic Parfait, pickled cranberries, cavolo nero crumb & sprout tips
  • Orange & Clove cured Sea Trout on a Seaweed Biscuit
  • Roast Hake, Spiced Celeriac, Sourdough & Caper Crust
  • Roast Pheasant Breast, Braised Red Cabbage, Parsley Root Puree & Pheasant Jus
  • Lanark Blue, Pear Sorbet, Rye & Nigella Seed Cracker
  • Sweet Potato & Ginger Sorbet
  • Mulled Winter Fruits, Milk & Mincemeat Ice Cream, Pain D’Epice & Hazelnut Croquant
  • Coffee with a Orange Financiers & a Chocolate & Thyme Truffle

eatwith The Water House Project Images

For more recommendations by The Very Hungry Charlotte, see here.

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