San Francisco, California
London, United Kingdom
The Ship's Kitchen will showcase in 5 courses some of Basement Galley's more avant-garde food creations while going back to our galley kitchen roots – in this case literally! From underground to water-bound – this new venture allows you to enjoy exciting, seasonal food on a designer-converted 1914 Dutch barge.
Chef Alex is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, During his studies Alex worked at the AA-Rosette winning Rufflets Hotel and evenset up a catering company. In London, Alex was invited to work at two Michelin Star "Sketch", showcasing Basement Galley on the BBC1, BBC Worldwide, France 2 and various other international media. He is backed up fellow Cordon Bleu graduates to treat you at his Captain's table.
When & Where
Basement Galley started as a supper club in a flat in Brixton when Cordon Bleu Chef Alex and city solicitor Tom ran out of money and wanted to have a dinner party.
Now a company in its own right, Basement Galley hosts a fine dining supper club the 'Underground Supper Club', in a decommissioned 1967 tube carriage as well as offering bespoke private dining across the capital.
Expect fresh and unconventional Skandinavian flavours presented in a relaxed French brasserie style.