Chef Brenden’s Residency at Polanco London
London. September 2026
In September 2026, Chef Brenden was invited by the team at Polanco London to take over the kitchen for two nights and design a one-of-a-kind Persian-Mexican fusion menu.The result traced the quiet threads that already bind two of the world's great food cultures.
The evening opened bright and fresh with citrus, avocado and caramelised dates, lifted by a sour cherry salsa macha that married a Veracruz pantry staple with the tart cherries so loved in Persian kitchens. Next came tahdig, the golden, saffron-scented crust at the bottom of the rice pot that Iranian families famously squabble over, reimagined as a crisp tostada for tuna. The al pastor taco, cheekily rebranded "haram", nodded to the dish's own migrant story: born when Lebanese settlers brought spit-roasting to Mexico, it returned east here with date molasses and sumac.
Two beloved slow-cooked sauces then met in the middle. Fesenjoon's rich pomegranate and walnut stew joined mole's dark chocolate and chili, while ghormeh sabzi, often called Iran's national dish, was brightened with tomatillo, jalapeño and lime over bavette. To finish, a Golestan tres leches, named for the Persian "land of flowers", soaked a classic Mexican sponge in saffron, cardamom, rosewater and pistachio. It made a sweet final toast to two traditions that turned out to have far more in common than anyone expected.
Korean Dreams-Italian Nightmares
London. March 2026
Reflecting on the limitations of preciousness, this menu deconstructs the traditions of two distinct food cultures, bringing the flavours of both together for an entirely new experience.
Smashed cucumber salad with burrata and chili oil is followed by miso risotto with woodland mushrooms and gochujang braised short rib on polenta with parmesan, before finishing with matcha earl gray tiramisu.
Wine pairings provided by the exceptional team at Drop Kensington.
The Caspian
with Runan Caviar & Sipsmith
London. February 2026
Set in a cavernous, subterranean well beneath Interval Clerkenwell’s main gallery, we celebrated the launch of Runan Caviar with a dinner inspired by the Caspian Sea’s heritage.
Sipsmith sponsored cocktails were served alongside our caviar-paired menu, which took guests on a journey that mimics the experience of a swim in the Caspian Sea.
The evening begins at The Shore (kuku sabzi disks with Omani lime infused crème fraîche) and progresses to The Sea itself (tuna and blood orange carpaccio with sumac and burned chive oil), before diving into The Deep (tahchin with sturgeon), and concluding with The Resurface (saffron and rose marzipan).
The Blind Owl x Hayaty Diaries
Paris. April 2025
For our first event in Paris, we collaborated with the brilliant curatorial minds behind Hayaty Diaries to produce an immersive, mixed-medium experience.
Our menu, plating, and production were based on the elements of form, color, and material subversion in the exhibited works by Hayfa Algwaiz, Zahra Holm, and Deniz Bedir, while also drawing on influences from the artists’ respective Saudi, Tunisian, and Turkish heritages.
The Black Swan Birthday
London. February 2025
In a private resindence with soaring ceilings and views over Holland Park, we designed an evening based on Darren Aronofsky’s Black Swan for our client’s birthday dinner.
Every element of this event’s production drew on the film’s sultry and mysterious atmosphere, its flirtatious yearning for sublimity, and the precision of its central character’s attention to detail.
The Blind Owl x Chateau Ksara
London. November 2024
Taking inspiration from Lebanese and Persian culinary traditions, with influences from Japanese and Nordic cuisine, this 8 course, wine-paired menu was designed to showcase the heritage of Lebanese wine-making by Chateau Ksara.
The event featured an information session with Chateau Ksara’s master winemaker. All proceeds from the evening were donated to the Lebanese Red Cross.
