Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse amongst the hidden mews of Bruton Place, off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.

Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.