The Sustainable Table with Chef Scully and Flavour Fred

About the event

Dine in the stunning surroundings of Chef Ramael Scully's namesake restaurant, in the heart of St James's. Taste first hand some of the freshest foraged ingredients, hand-picked by professional forager, Flavour Fred. Together this dynamic duo will deliver an inspiring four-course menu for a truly eclectic palette.

Ticket price: £85 per person

Ticket price includes: Welcome drink from Lockdown Liquor & Co. on arrival, and four-course collaborative menu

Menu Preview:

• Seasonal Wild Mushrooms, Yeast Vinaigrette, Black Garlic, Buckwheat
• Fish of the Day, Nettle Vichyssoise, Sweet & Sour Radishes, Pistachio Crust, Pickled Wild Garlic Flowers
• BBQ Corn-fed Chicken Leg, Butter Bean & Porcini Miso Aioli served with:
  • Japanese Knotweed – Sesame & Seaweed Dressing
  • Wild Leaf Salad (Dandelion, Lime Tree, Beech Leaves, Sorrel, Mallow Flowers) – Ginger & Apple Dressing
  • Jersey Royals – Wild Garlic Pesto
  • Ginger Panacotta, Frozen Yoghurt Parfait, White Chocolate Foam, Magnolia Flower Syrup

About Scully

Scully was previously Head Chef at Ottolenghi's NOPI, as well as co-author of the NOPI Cookbook. Scully’s open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi dishes. Scully is a passionate and articulate ambassador for his cooking philosophy and spends much of his time presenting and demonstrating his dishes to audiences appreciative of fine food. A leading figure in fermentation within the UK, reducing food waste is something Scully is incredibly knowledgable and enthusiastic about, featuring on publications and television to teach the importance of reducing food waste and how to get creative about it.

About Flavour Fred

Flavour Fred, also known as George Fredenham, is a UK-based professional forager, chef, and fermenter who specialises in discovering and transforming wild ingredients into distinctive foods and drinks. With more than 20 years of experience working with “wild flavours,” he focuses on the culinary use, preservation, and history of foraged plants, fungi, and fruits. Fred previously co-owned a wild-food pub and restaurant and has appeared on television programmes such as Countryfile and Food Unwrapped. Today he runs foraging walks, woodland feasts, and fermentation workshops, teaching people how to responsibly harvest ingredients from nature and turn them into pickles, ferments, cocktails, and seasonal dishes. His work blends deep ecological knowledge with creativity in the kitchen, encouraging people to reconnect with the edible abundance of the natural landscape.

Lockdown Liquor & Co.

Lockdown Liquor & Co was founded in April 2020 during the pandemic by entrepreneurs Natasha and Jack Durling as an initiative to raise funds and awareness for NHS Charities Together. What started in their kitchen bottling cocktails for friends and family has now moved to production facilities in Balham, South London producing millions of cocktails for customers to enjoy at home, in restaurants, pubs, theatres, airlines and beyond.

The brand offers multi award-winning premium blended cocktails, produced in London using the best quality ingredients and distilleries resulting in unique and award-winning cocktails that deliver simplicity and consistency with every serve.

Location: Scully Restaurant, 4 St James's Market, London, SW1Y 4AH

Date: Tuesday 12th May 2026

Time: 6.45pm