Undercover kitchen was created by myself, Sylvain Jamois and Jacob kennnedy. We hosted a few, very successful supper clubs in the function room of a lovely old pub in the city. The supper clubs came out of a need that jacob and I had to write menus without the limitations of the themes or styles that restaurants often carry with them, and also to have a lot of fun on the way... Working with Jacob and his partner Victor Hugo proved to be a very creative and inspiring experience which sadly had to end after only 6 months. Jacob and Victor were getting too busy with their restaurant project; the now well established and wonderful Bocca di Lupo.
About Sylvain Jamois:
After having worked at Neal's yard dairy for a couple of years, I tried my luck at cooking professionally .Completely inexperienced but armed with great enthusiasm I approached Sam and Sam Clarke of Moro restaurant When I'd heard a position had come up in their kitchen. They took me under their wing and taught me many skills which are still as important and relevant to me now as they were then. I worked my way up fairly quickly and before long, was promoted to the role of sous-chef. I stayed there for 2½ years after which I worked at various fine food establishments, the Ginger Pig, where I learned to make Traditional English pies and charcuterie and Melrose&Morgan's in Primrose hill. I am currently working as freelance chef and cook for 2 to 200 people. I love the freedom this gives me and the fact that every event is a new project and a new challenge.