Cuisines of London

A unique dinner in the vines designed by Liam Bemrose and Joel Hopewell, London chefs who bring the spirit of experimentation of the capital’s Michelin-starred kitchens to the wines of the Clos, to celebrate 50 years of our family-run domaine. 

Liam and Joel honed their culinary craft in London’s thriving restaurant scene. Reflecting the extraordinary diversity of London’s cuisines, their menu at the Clos this August draws on West African and Scandinavian influences, while also being rooted in local Provencal ingredients. Liam and Joel’s experimental, ingredient-focussed dishes brings an original perspective to the wines of the Clos.

Former co-head chefs at The Square in Clapton in East London, Liam and Joel come to the Clos after a pop-up banquet at Cloth, one of Decanter’s Best London Wine Lists and the home of the Clos’ London importers and friends Butterworth and Penzer. 

Liam Bemrose et Joel Hopewell, London Chefs

Liam and Joel met working in London’s Michelin-starred, open-fire West African restaurant, Akoko. Describing their cooking style as ‘trained with classic French techniques, with a modern Scandivanian philosophy, and Japanese precision’, Liam and Joel’s cooking above all reflects the diversity of their home city, London. 

Liam’s formative culinary experiences come from his time at Cornerstone, the one-star Michelin fish restaurant, as well as at Akoko alongside Joel, who honed his craft in several acclaimed kitchens around the world, including at Pilu, the 2-Hat Sardininan restaurant in Sydney, Australia. 

After co-running The Square in Clapton, East London, Liam and Joel both now work as private chefs. 

Places at the dinner are limited to 30. Guests are invited to a detailed tasting at 6pm in advance of the dinner (7pm). Your ticket includes the tasting, a welcome aperitif and amuse-bouches followed by the dinner in three courses with Clos de Caveau wine pairings. 

Please note, our menu is set in advance, and we cannot guarantee substitutions for dietary restrictions. Meat and vegetarian dishes will be served. For any further details, allergen information, or transport and accommodation queries, do not hesitate to get in touch with harry@closdecaveau.com