Sunday Sessions focus on working with driven and passionate people of the industry. A pair (food + drink) come together for one night, and make a slice of their vision for a restaurant come to life. 

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Thomas Haugstvedt and Jocasta Allwood have spent this summer as stagiaires at the iconic In De Wulf and are joining forces with Jackson Boxer in the kitchen and Natalia Ribbe on the floor, for this October’s event. Thomas, originally from Norway, has previously cooked under awarded chef Sven Erik Renaa and more recently in Paris at Le Verre Volé & Le Verre Volé Sur Mer. Thomas has a huge passion for food with natural wine and will be returning for the event from a month in the kitchen and in the vines during harvest at winemaker’s Sebastian Riffault. Thomas cooks pure and simple food, influenced heavily by the Parisian bistro scene, adapted to what’s local and what he can forage. Expect some hidden treats amongst a hearty 3 course menu. Joining him on the beverage front, Jocasta, has been working as a designer in food and drinks for 10 years, and more recently become more immersed in sales & consultancy. She can be found currently at Winemakers Club, working for Under the Bonnet Wines, and on occasion at Aubert & Mascoli, and is also working with some of south London’s eateries to help choose their wines. Thomas and Jocasta have worked closely on the wines for this menu, using the experience they both gained with pairing from In De Wulf. They have chosen small production, small allocation wines from some of London’s smaller natural wine importers to showcase what they have to offer.

Tickets on sale here.

Chicken skin, walnut

Sunchoke, cep

Foraged shrub

Rietsch, Murmure 15. Muscat Ottonel


Pumpkin, curd, brown butter, wild herbs

Purulio, Blanco 14. Ten spanish grape varieties


Hogget, beets, onions, leaves

Olivier Cohen, Rond Rouge 15. Syrah, Cinsault, Grenache


Smoked apple ice cream, grains

Landron Chartier, Naturlich MAG 15. Folle Blanche