“The menu focuses on the myriad flavours of the Mediterranean while keeping certain ingredients – Olive Oil, Garlic & Onion - as central elements that tie the whole region together into what we call the Olive Oil Belt. Furthermore, it borrows on the flavours and essences of the region, rather than on individual recipes, a philosophy that allows for creativity in the kitchen as well as a well-integrated menu.”

Shrivant Rajgarhia
Head Chef

Grand Diplomê
Le Cordon Bleu, London