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.
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.
§ 
Born in Sri Lanka, Larry attended culinary school in Devon, before
going on to train and work under
some of Britain and France’s
most acclaimed chefs in inimitable
1, 2 and 3* establishments.
Larry has been awarded the
Craft
Guild of Chefs National Chef
of the
Year 2016 and the Fortnum & Mason Food & Drink Awards Special Award
in 2021 for charity work during the pandemic, prior to opening
The Cocochine in March 2024.
going on to train and work under
some of Britain and France’s
most acclaimed chefs in inimitable
1, 2 and 3* establishments.
Larry has been awarded the
Craft
Guild of Chefs National Chef
of the
Year 2016 and the Fortnum & Mason Food & Drink Awards Special Award
in 2021 for charity work during the pandemic, prior to opening
The Cocochine in March 2024.
"In a townhouse opposite The Guinea Grill, is a restaurant called The Cocochine, which opened in 2024. It’s clad in dark wood and red leather, like it’s all dressed up for the occasion.
Every dish looks beautiful, for we are in a space that prioritises beautiful things. There are edible blooms, artfully placed, and swirls and dabs of sauce. But none of that distracts from the meticulously calibrated depth of flavour. It is luxurious but stays on the right side of opulent.
The Cocochine is a lovely restaurant, and the lunch menu is a proper deal that everyone should know about. Plus, my meal made me think I really should return for the full,
big-ticket experience."
— Jay Rayner
Financial Times
Read the full article here
(Subscription)
Every dish looks beautiful, for we are in a space that prioritises beautiful things. There are edible blooms, artfully placed, and swirls and dabs of sauce. But none of that distracts from the meticulously calibrated depth of flavour. It is luxurious but stays on the right side of opulent.
The Cocochine is a lovely restaurant, and the lunch menu is a proper deal that everyone should know about. Plus, my meal made me think I really should return for the full,
big-ticket experience."
— Jay Rayner
Financial Times
Read the full article here
(Subscription)
