Chef Elizabeth Haigh’s Kaizen House has joined forces with Bastarda - the new concept founded by sommelier Honey Spencer - for a series of Christmas feasts.

Each evening (at Hackney's creative food space - Narroway Studio) encounter a rare Christmas feast of dishes created by Elizabeth (pictured), paired with a list of ‘suitcase wines’ plucked from across the world by ex-Noma Mexico sommelier Honey. With space for just 30 guests, each evening is an intimate affair and includes a five-course tasting menu and a paired selection of the carefully chosen natural wines. Tickets are priced at £125 each (plus booking fee). 

Haigh’s debut restaurant - Shibui - is expected to open in early 2019, a restaurant that “promotes wood fire cooking, European dishes with subtle details and bold Asian flavour accents - reflecting Allen’s dual British and Singaporean heritage.

Ideal For

Boldly indulgent, festive feasting

Signature Dishes

Chicken and Caviar - buttermilk ramen chicken with caviar, miso mayo, taré sauce; Duck Duck Goose - pigeon, duck and goose pithivier with coffee roasted carrots and smoked XO sprout tops and Xmas Kaya S'mores - coconut marshmallow, kaya jam and cinnamon biscuit.