Above: Chef Gabriel Waterhouse © Patricia Wakaimba
Above: Interior of The Waterhouse Project
Above: Chef Alex Nietosvuori
Described by Gabriel Waterhouse as a “one-of-a-kind, Northumbrian-Scandinavian, via East London hybrid menu,” the 10-course dining extravaganza will showcase the quintessential elements of Nordic cuisine. The menu draws inspiration from the shared culinary traditions of Northern Britain and Scandinavia, offering guests a taste of the diverse and rich flavors rooted in these regions.
Signature dishes will include delights such as:
- Chestnut, red currant, rye
- Fried potatoes, red onion, black pepper, aged beef, and smoked pike roe
- Cornish bream, winter tomato, and horseradish
- Northumbrian dry-aged deer, fermented root vegetables, bitter leaves, and oxtail sauce
Chef Gabriel’s Northumberland heritage, deeply ingrained in The Water House Project‘s philosophy, finds common ground with chef Alex’s Nordic-inspired techniques at Hjem. This collaboration aims to celebrate the natural affinity between the two chefs, bringing together their appreciation for Northern cuisine and locally-sourced ingredients.
Guests will have the option to elevate their dining experience with carefully curated wine pairings selected by both chefs or indulge in The Water House Project’s signature homemade soft pairings. The venue, located in a former warehouse in Bethnal Green, embraces a Nordic spirit with stripped-back furnishings, dried flowers foraged in Northumberland, and floating linen curtains. The open kitchen and long feasting tables contribute to a convivial, dinner-party atmosphere.
Above: Devon smoked eel, chicken and eel consommé, burnt koji shallots, buckwheat and pickled mooli, a dish on the menu at The Waterhouse Project
Hero: Wild bore beignet, bone marrow emulsion and preserves, a dish on the menu at Hjem
Hjem, led by Chef Alex Nietosvuori, earned its Michelin star in 2021 and has become synonymous with Nordic-inspired excellence. With roots in South America, Oslo, and London, chef Alex brings a unique perspective to Northumberland, showcasing the region’s best produce in his dishes.
The Water House Project, meanwhile, challenges the norms of traditional fine dining, offering an experience akin to a lively dinner party. Chef Gabriel Waterhouse’s seasonal tasting menu incorporates earthy flavors with subtle nods to the Nordics, complemented by an array of low-intervention wines and house-made cocktails.
Don’t miss this extraordinary collaboration between these two culinary maestros — Northumberland’s Michelin-starred Hjem and East London’s innovative Water House Project. With the chefs’ shared passion for exceptional cuisine, this exclusive collaboration promises a unique gastronomic experience, seamlessly blending Northumbrian and Scandinavian influences with an East London twist.
Reservations for the four-hands dinner can be made here: thewaterhouseproject.com/reservations
Above: Chicken liver parfait, one of the dishes on the collaboration menu
Above: Winter salad, trout belly, lettuce, sorrel and preserved cucamelons, one of the dishes on the collaboration menu
Above: Lobster, morel and jus gras sauce, a dish on the menu at Hjem