Peacock House, Aldington, Kent
Giggers Green Road, Aldington, Kent
TN25 7BY London
It's our first chef collaboration! For our 13th SixSeats Tobyn is joined at the stoves by man of the moment PABLO LAGRANGE.
Tobyn and Pablo have crossed paths on their travels as they cook around the world. Where one pops up in a restaurant or residency, he usually precedes the other. Now brought together through RSVP, they will cook a one-off dinner for only six people at Sael Projects' 300 year old cottage in the Kent woods. Expect fireworks.. Ooohhh!!....
Pablo Lagrange is a young chef with Argentinian roots. Always creating dishes and working on ideas surrounded by memories, tradition, fire, and argentinian landscapes.
For the past years he has been travelling the globe to acquire knowledge by staging and working at important restaurants, described by him, as "the most vanguardist places in philosophy and thought at the present".
Noma, Borago, Mugaritz, Relae are some of those places who have formed him as a chef.
Recognised as one of San Pellegrino’s top ten young chefs 2018, Pablo has also worked with Albert Adria’s Tickets and Pakta restaurants. Finding in Barcelona his second home on earth, he has mixed his well founded bases to lead himself to start travelling, to "give shape to his brand".
"Always by sharing, listeningand cooking, learning from everything or anyone that crosses the path, art, music, colors, landscapes, oldschool, newone, people, society, waves of thinking, stories and food, everywhere inspiration could rise from".
After cooking in Istanbul, Lyon, Barcelona, the Basque country, Copenhagen, Argentina, Uruguay, Chile, USA, Ukraine, Russia and studying in Buenos Aires and at the Basque Culinary Center, together with his always present childhood memories, he is now commited to his cause: This he has named as "10", his first solo project, to express himself into gastronomy with an argentine glance.
Once again we are opening up the cottage to 6 guests to join us for dinner at our kitchen table for an evening of natural wines, genuine old-school hospitality, and creative food from the wildlife in the marshes, woods and coastline surrounding us, where we rediscover forgotten ingredients and unearth buried methods.
The menu will be an expression of the landscape, uniquely developed between Tobyn and Pablo's shared knowledge and special skills through years of work and research. Tobyn will be foraging with Pablo right up to the last moment, and we invite our guests to join us in the woods in the afternoon to take part in gathering our dinner.
For each SixSeats edition, Sæl Projects collaborates with a guest wine importer to curate our drinks. The winemakers they support produce lesser-known artisanal, authentic wines which are terroir focused, follow low intervention principles, and truly let the fruit and vineyard speak for itself. Previous curators include Modal Wines, Honey Spencer of Bastarda, RoLand Wines UK, Basket Press Wines, Charlie Blightman of Noble Rot, Ollie Zelenczuk of London Shell Co., and Roman Pawar. Watch this space for November's guest wine-o...
This is a one-off special event, don't wait to reserve you SixSeats spot!
Here's what some of our recent guests said about the SixSeats experience:
"The most inspirational meal of the year"
"beyond passion, it's like inventing your own language" @claudiowithachanceofmeatballs
“Probably the UK’s best hidden secret and easily landing in the top 3 meals I have had the past year. This is Tobyn in his element. The experience from beginning to finish was simply magical, contrasting world class techniques and menu composition with warm hospitality. I’m not sure I can say the experience has actually finished as I have frequently relived it in telling friends and colleagues about Sæl Projects.
The experience has already become a seasonal event on our calendar when I agreed to join again with some wonderful companions I met during the dinner." Tiffany J. Ng, CEO of @RSVPyes
"Sael Projects is a love letter to Kent written in ink and paper harvested here. You won’t find a more down to earth experience than dining in a place that challenges the preconceptions of British cuisine in such ways. SP is crafted with knowledge of the land woven into Tobyn’s passion for food and expert technique. An intricate menu is made simple by the homely environment provided by the Excells and their humble vibe. This could easily be the most pretentious dining experience in which someone schools you on their findings but instead it feels like a lifelong friend sharing their weekly harvest around the fire— an experience so genuinely human it keeps you wanting more. " @hola_silver
"Tasty pieces of art... I felt like I was visiting old friends" @mliavaag