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Manuel Dupont Head Chef

manuelTo understand why Manuel chose his career in the kitchen you need to tell his story from the beginning… From when Manuel could barely walk, family life centered around the kitchen, chatting, laughing, drinking, while either his mother or father was cooking, it was magical experience for him. This place was the center of the world.

Manuel started his career with an apprenticeship at La Bourride (2*michelin) and La Cheneviere (4* hotel) in Normandy.

Manuel then traveled to the UK and worked as a Chef de Partie at Capefish, a South African and seafood restaurant in Amersham.

Manuel worked at a previous guise of the Naked Turtle with the then head chef Grant Hawthorne It was here that he met the current owners Patrick and Dee, after working his way up to head chef Manuel then left to work as a sous-chef at L’Angelus, in Paddington and finally to work at Tom’s Kitchen, a French-British brasserie in Chelsea.

Now after all these years, what’s left is a passion for those great products and smells of his childhood, combined with his knowledge acquired in all the great kitchens he has worked in.

Manuel is dedicated to giving his best, researching new recipes, flavors, techniques and ingredients in order to please and maybe surprise customers, friends or family.

At the end of the day that’s what we are all here for, having a good time with the ones we care for, treating all our senses in the way they deserve.

DOWNLOAD PDF SUMMER MENU

DOWNLOAD PDF SUNDAY BRUNCH MENU

Renowned head sommelier Angus McNabb has created a wine menu that offers a great selection of boutique wines and champagnes.

DOWNLOAD PDF WINE LIST

Superbly made cocktails inspired by the prohibition era are served in the adjoining bar and Red Lounge along with a varied selection of freshly made tap

pdf link for cocktail list