Ramael Scully, previously head chef of Ottolenghi’s NOPI restaurant and co-author of the restaurant’s cookbook, solo venture in St James’s Market.

Scully features an informal yet refined dining room (think duck-egg blue furnishings and natual wood finishes) - a contrast to the vibrant colours and flavors of Scully's food. The restaurant includes a central open kitchen,  a large sharing table and a counter-dining area. The menu built around seasonal, sustainably-sourced ingredients from the British Isles alongside spices, herbs and flavours reflective of the chef’s layered heritage. Scully’s cooking is influenced by his mother, who is of Chinese and Indian descent, and his father’s Irish and Balinese heritage. 

The chef has built a larder full of his own made ingredients (on display at the entrance) that add layers of flavour and inspire new dishes; from homemade spices through the dehydration of herbs, seeds and flowers; homemade vinegars, pickles, syrups and preserves; and ‘programmes’ of oils and animal fats, dairy and sprouts. Scully offers a tasting menu-only in the evening - with an eight-course standard menu for £110 and a vegan menu for £90.

Ideal For

Flavoursome cuisine, exhilarating flavours

Favourite Table

Request one of the counter seats to watch Scully and his team in action, in the open kitchen.

Signature Dishes

Baby beetroot jerky with green cardamom cream; grilled octopus with salt baked avocado & black garlic and puffed beef tendons, Kilpatrick & oyster mayo.

Signature Drinks

The Pandan Daiquiri, white rum infused with pandan leaf, mixed with cordial made from the leftover citrus husks used by the restaurant and a selection of natural, artisanal wines from sustainable suppliers.

Highlights

Ottolenghi, says of the chef: ‘Scully breaks the mould on any sort of ‘conventional cooking’; he has an insatiable appetite for bold and vibrant colours and irreverent blends of ingredients; his kitchen is an exciting and unexpected place to be.’