Chef Liam Penn

Chef Liam Penn Plant Based Fine Dining Chef

Leek and Asparagus Terrine, Sorrel Sauce, and Seaweed CaviarA dish from my menu in February it's an ode to my time in Fr...
04/06/2026

Leek and Asparagus Terrine, Sorrel Sauce, and Seaweed Caviar

A dish from my menu in February it's an ode to my time in France. I worked under a fiercely traditional French chef who seemed to despise almost everything about me the fact that I was English, vegetarian, and, perhaps worst of all, in his kitchen.

To be fair, he did not like many people. This was one of his signature dishes, and however many tried, no one could ever cook it quite the way he wanted.

Terrine de Poireaux, Caviar d’Algues, Aïoli, Sauce à l’Oseille

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Due to popular demand!I'm releasing tickets for one more night of Great British Animation All other dates up till August...
25/05/2026

Due to popular demand!

I'm releasing tickets for one more night of Great British Animation

All other dates up till August are now sold out!

Nearly Sold out till August!The last few tables remain, for this year's rendition of Great British Animation. A 10 cours...
09/05/2026

Nearly Sold out till August!

The last few tables remain, for this year's rendition of Great British Animation. A 10 course nostalgic tasting menu!

www.liam-penn.co.uk

Hit the HayToasted Malt, Milk Crisp, Chamomile Panna Cotta, Lavender Crumb, Forced Rhubarb and Blood Orange.
22/04/2026

Hit the Hay

Toasted Malt, Milk Crisp, Chamomile Panna Cotta, Lavender Crumb, Forced Rhubarb and Blood Orange.

Food and fire have always belonged together. Long before restaurants people gathered around flames to cook, eat and tell...
18/04/2026

Food and fire have always belonged together. Long before restaurants people gathered around flames to cook, eat and tell stories. Fire meant culture, ritual and connection. Even in a modern kitchen that relationship still feels the same. We still tell the same story's just the setting is different.

For my next menu I'm working on a smoked dish to develop controlled caramelisation, surface carbonisation and clean smoke extraction. The aim is to build layers of sweetness, bitterness, savoury depth and aroma that really relate to the story! Bella Lasagnes burnt pasta.

King Oyster Mushroom Pate, Whisky Apples, Brandy Snap, Marrigold.
16/04/2026

King Oyster Mushroom Pate, Whisky Apples, Brandy Snap, Marrigold.

10/04/2026

🧀 Wallace and Gromits Moon Cheese 🧀

I little snippet from a recent interview where I spoke with about how I design my menus, where I find my inspiration and what's my favourite dishes!

Dark Chocolate and Black Olive Délice, Coffee Caramel, Marmite CaramacA dish is where love and hate entwine. Black olive...
09/04/2026

Dark Chocolate and Black Olive Délice, Coffee Caramel, Marmite Caramac

A dish is where love and hate entwine. Black olives and Marmite may divide opinions but in dessert they find their place, especially alongside dark or white chocolate. Their salinity and umami create contrast, bringing depth, balance and an unexpected savoury edge.

Leek and Asparagus Terrine, Sorrel Sauce, and Seaweed CaviarAn ode to my time in France. I worked under a fiercely tradi...
08/04/2026

Leek and Asparagus Terrine, Sorrel Sauce, and Seaweed Caviar

An ode to my time in France. I worked under a fiercely traditional French chef who never quite forgave me for being English and a vegetarian. To be fair... he did not like many people. This was one of his signature dishes, and however many tried, no one could ever cook it quite the way he wanted; "Oh pu**in, not like zis."

Terrine de Poireaux, Caviar d’Algues, Aïoli, Sauce à l’Oseille

-The Perfect Date-
07/04/2026

-The Perfect Date-

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