The celebrated Salt Yard Group is marking its 20th birthday with a landmark series special chef collaborations creating distinctive menus.
The renowned Salt Yard Group has been at the forefront of London’s dining scene for the last twenty years.
Since opening its first, celebrated Fitzrovia restaurant in 2005 with Ben Tish leading the kitchen, the group has grown into a collection of five distinctive venues, all united by a passion for Spanish and Italian-inspired small plates and a commitment to casual fine dining.
Over the past two decades, Salt Yard Group has evolved while staying true to its founding ethos; bringing vibrant, produce-led dishes and relaxed, high-quality hospitality to the heart of London.
Key moments in its journey include joining Urban Pubs & Bars in 2018, welcoming Opera Tavern that same year, and expanding further with the opening of Salt Yard Borough in 2022. Today, the group is led by Dan Henry, ex co-founder of 12:51 by chef James Cochran and Executive Chef Łukasz Kielbasiński, who continues to shape its culinary direction.
To celebrate this anniversary, Salt Yard Group presents a special chef series in partnership with Estrella Damm and programmed by Lee Westcott. Throughout May and June the series welcomes a lineup of leading culinary talent to collaborate on exclusive, limited-time menus across its restaurants.
Lee Westcott is one of the UK’s most exciting chefs, with experience spanning the Galvin brothers, Tom Aikens, Noma and Jason Atherton. He rose to acclaim at The Typing Room and later earned a Michelin star at Pensons, most recently leading the food at Birch Hotel as he plans his next move.
Running across five weeks, each guest chef will bring their unique style and perspective to a different Salt Yard Group restaurant with a selection of three dishes.
Once a week, there’s an exclusive meet-and-greet evening with the chefs; an elevated dining experience with the chef’s personal insight.
Exclusively each week, chefs will be in residence. They will have a relaxed presence in both the kitchen and on the floor for informal meet-and-greet with guests.
To mark its 20-year celebrations, Salt Yard Group will add £1 to every bill in support of Great Ormond Street Hospital Charity, contributing towards the creation of a bedroom in the new Children’s Cancer Centre at Great Ormond Street Hospital.
Patrick Powell
18th May – 24th May | Salt Yard Borough
22nd May chef in residence (Lee Westcott)
Originally from County Mayo, Patrick Powell has built an impressive career spanning Dublin, Melbourne, and London, including roles at Chiltern Firehouse and Wild Honey. He is the chef behind Allegra and The Midland Grand Dining Room. Patrick’s dishes are as follows:
Iberico Pork Schnitzel, Pickled Chilli, Gordal Olive & Anchovy
Mussel Escabeche, Grilled Bread & Aioli
Grilled English Asparagus, Sunflower Seed Romesco & Manchego
Seamus Sam
25th May – 31st May | Dehesa
29th May chef in residence
Currently leading Evelyn’s Table in Soho, Seamus Sam draws on his Irish-Malaysian heritage and experience at The Clove Club, Restaurant Story, and Muse to create bold, seasonal dishes. Seamus’ dishes are as follows:
Iberico Presa, Sweetcorn, Borlotti Beans & Turnip
Hay Smoked Trout, Grilled Courgettes, Confit Fennel & Datterini Tomato Sauce
Grilled Baby Aubergine, Red Pepper & Pimento Glaze, Rosemary Brown Butter
Georgina Hayden
1st June – 7th June | Salt Yard Fitzrovia
2nd June chef in residence
Award-winning food writer and author of bestselling cookbooks including Greekish and Nistisima, Georgina Hayden brings her Greek Cypriot heritage and Mediterranean influences to the menu. Georgina’s dishes showcase recipes from her brand new book, MEDesque: Everyday Recipes with Mediterranean Roots.
Steak & Herby Gilda Butter
Baked Cod, Fennel, Olives & Couscous
Seadas Saganaki: Cheese & Honey Pastry Triangles
Neil Rankin
8th June – 14th June | Ember Yard
12th June chef in residence
A pioneer of fire-based cooking in the UK, Neil Rankin has founded multiple acclaimed restaurants and is known for his innovative approach to BBQ and sustainable food. Neil’s dishes are as follows:
Coal Roasted Beet Mole, Mojo Verde, Brick Chicken Thigh & Papas Arrugadas
Cornish Crab, Fennel & Pork Skin
Fire Roasted Cabbage, Cucumber Salsa & Symplicity Cumin Mince
Ixta Belfrage
15th June – 21st June | Opera Tavern, Covent Garden
17th June chef in residence
Known for her vibrant, globally inspired cooking, Ixta Belfrage is the bestselling author of FUSÃO and MEZCLA, and former Ottolenghi Test Kitchen collaborator. Ixta’s dishes are available as follows:
Spiced Lamb Meatballs, Cherry & Hazelnut Salsa, Ginger Tahini
Tuna Tartare, Charred Red Pepper Salsa & Curried Fried Potatoes
Golden Saffron Frittata, Sweet & Sour Onions, Jalapeño & Apple Salad
This celebratory series reflects Salt Yard Group’s enduring spirit of collaboration, creativity, and culinary excellence; bringing together some of the most exciting voices in food today to honour 20 years of innovation and hospitality.