The story
In Bethnal Green, East London, The Water House Project serves a Modern British tasting menu that is both precise and genuinely welcoming. Opened in autumn 2021 by chef Gabriel Waterhouse and Patricia Wakaimba, it was created to bridge the elegance of fine dining with a relaxed, unhurried atmosphere. The restaurant has earned a Michelin Recommended distinction for 2026, a nod to the careful, season-led cooking that defines the place.
Each service is a single seating, limited to one tasting menu per evening, which gives the evening the feel of an expanded chef’s table. The pace is shared and unhurried. Two menus are offered: the Discovery menu, typically 11 servings, at £100 (Wednesday 7pm and Saturday 1pm), and the longer Signature menu, roughly 14 servings, at £125 (Thursday to Saturday 7pm). Both change with the seasons, shaped by ingredients sourced across the British Isles.
Gabriel Waterhouse began cooking at 23, after a philosophy degree, and learned on the job under chefs like the Galvin brothers and Herbert Berger. His food is rooted in classical French technique, but draws on his Northumbrian heritage and Japanese preservation methods. Fermentation, drying, pickling, and the use of koji, garums, and house-made misos add depth and complexity. The kitchen uses small amounts of ethically and sustainably reared meat and fish, and sources from suppliers who share that ethos. Beef and pork are absent from the menu; the focus is on the whole dish, not the protein.
The restaurant’s philosophy extends beyond the plate. Ingredients are chosen to minimise waste, and the kitchen works with day-boat fish, hand-dived scallops, and Herdwick sheep from the Lake District. There is no foie gras or caviar—luxury here is defined by care and purpose, not status. The wine list, curated with Master of Wine Jonny Orton, features small-scale, regenerative growers. A non-alcoholic pairing of teas, tonics, and ferments is made in-house.
The atmosphere is warm and relaxed, with a single room that feels intimate without being stiff. The Water House Project offers a genuinely thoughtful take on Modern British cuisine, where every detail—from the sourcing to the single seating—is considered. It’s a place that rewards attention, and leaves room to simply enjoy the evening.
Recognition
Ambience
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History
*The restaurant will be closing for good at the end of June 2026, due to the expiry of its lease.* Are you looking to sample great cooking combined with the sociability of a supper club? Then, make a beeline for Gabriel Waterhouse's classy restaurant tucked down a graffiti-strewn side street in Bethnal Green. Waterhouse honed his craft at Galvin La Chapelle in the City but has reimagined the notion of fine dining, moving from stiff formality to what might be called a ‘chill experience’. Arrive at 1pm for lunch or 7pm for dinner, and remember that it pays to be sociable – you may end up sharing a communal table in the modern high-ceilinged room with its huge windows, wooden furniture, concrete walls, exposed ventilation and 'borderless' kitchen. The vibe is totally relaxed, with well-informed staff consciously cultivating a sense of fun and informality. An umami-rich celeriac and kohlrabi broth infused with koji oil, accompanied by a chestnut and cep parfait sandwiched between wafers of rye bread opened our 11-course 'discovery' menu, emphasising the fact that a lot of forethought and work has gone into each dish. The same care and attention was applied to a serving of cured lobster claw and tail with carrot escabèche, finished off with Madeira and spices for extra warmth. Elsewhere, the textures and garlicky flavour of allium and Roscoff onion worked well with a soft sunflower and miso paste, three-cornered leeks and toasted nigella seeds, We also recommend opting for the well-curated drinks pairings: the crispy notes of a glass of white Rioja (Solar de Randez 2023) perfectly complemented a dish of oysters topped with green-chilli yoghurt, pickled cucumber and a cold apple, cucumber and sorrel granita. Or how about the fruity notes of a 1909 Wilding Cider (from the 2022 vintage) to accompany a roasted Orkney scallop with a koji emulsion and celeriac braised in seaweed stock, all perked up with a drop of lovage oil? To close the show, freshly baked canelé with a dollop of orange marmalade and a dash of peaty Laphroaig whisky was a terrific way to end.
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