Chef Reviews.

Honest reflections on the art of private dining.

Logo of surfers against sewage featuring a stylized eye and wave within a black circular background with white text.
Logo of surfers against sewage featuring a stylized eye and wave within a black circular background with white text.

Giles Bristow | CEO, Surfers Against Sewage

A person holding a white bowl of fresh salad with arugula, corn, cherry tomatoes, and crumbled cheese, with additional salad bowls and ingredients on a table in the background.
A person holding a white bowl of fresh salad with arugula, corn, cherry tomatoes, and crumbled cheese, with additional salad bowls and ingredients on a table in the background.

“Care for people and place in every dish.”

“At Surfers Against Sewage, we’re passionate about protecting our oceans and the communities that depend on them, and that passion extends to how we nourish the people doing that work. Every day up at Wheal Kitty, Andi and Kirsty provide us with wholesome, nutritious, and most importantly, delicious food to fuel our campaigning.

A plate with French toast topped with whipped cream, sliced orange, chopped pistachios, and a dollop of lemon curd dusted with powdered sugar.
Close-up of a plate with mixed greens salad topped with slices of poultry, greens, beets, and a piece of toasted bread.

They genuinely look after us and reflect the same care for people and place that drives everything we do. Whether it’s a busy working lunch or a special event, their food is always made with heart. They are truly epic! I couldn’t recommend them enough.” •

Finisterre logo on a black background

Lawrence Stafford | Head of Community, Finisterre

Hand placing small savory appetizers on wooden serving board at a social gathering.
Hand placing small savory appetizers on wooden serving board at a social gathering.

“Understated, elevated, and delicious.”

“Andi and Kirsty did what they do best for our collaborative launch event for the Finisterre x Snow Peak collection – this time the brief being Cornish / Japanese fusion food served up in the heart of London. Arguably a first. Understated, elevated and delicious.

People socializing at a party or bar, woman smiling and holding a snack, man partially visible wearing a denim jacket, warm indoor lighting.
Close-up of a black slate serving platter with multiple small canapé appetizers topped with diced meat and yellow garnish, held by a person at a dimly lit event.

I’m lucky to be able to sample their culinary journey each week up at Finisterre, here at the Wheal Kitty Workshops.” •