104 Restaurant

01/05/2026

Valrhona chocolate pebble, passion fruit sorbet. This has become a classic

30/04/2026

With 104 closing in its current form, I’m opening the kitchen for a limited number of chef residencies until 25th June.

Fully fitted site, intimate dining room (10–12 covers), Michelin-listed kitchen. Ideal for chefs wanting to showcase their food in a focused, high-end setting.

Flexible format. Takeovers, collaborations, or short runs.

Serious enquiries only. Please outline your plans and dates when reaching out.

DM to discuss.

29/04/2026

Wild Cornish sea bass, green curry, baby gem, sea herbs

23/04/2026

After 7 years, I’ve made the decision to close 104 Restaurant in its current form.

It’s been an incredible experience running it solo and building something very personal. I’m proud of what it’s become and grateful to everyone who has supported it along the way.

I’ve taken it a long way, and now feels like the right time to reset and focus on the next chapter.

We’ll be open for a final few services this week. If you’d like to join us before we close, a few tables remain. Our last service will be Sunday 26th.

Richard

16/04/2026

Last weeks canapés. cheddar gougeres and venison tartare tartlet.

12/04/2026

Salt marsh lamb, white/green asparagus, morels, spinach, lamb jus

10/04/2026

XXL langoustine on the konro grill

10/04/2026

Madeleines infused with Welsh whisky and Gower wildflower honey

09/04/2026

Smoked eel, Granny Smith apple and

09/04/2026

104 sourdough bread

08/04/2026

06/04/2026

WEDNESDAY HOSPITALITY NIGHT - 50% OFF FOOD

We’re opening a small number of seats each Wednesday for those working in hospitality.

50% off food.
Full menu, no restrictions.

Chefs, waiters, sommeliers, hotel teams — if you’re in the trade, you’re welcome.

This isn’t a promotion. It’s a chance to experience 104 and chef Richard Wilkins’ cooking properly.

To book, send a DM with where you work and your role.

See you on Wednesday. Richard x

06/04/2026

Native blue lobster, lobster bisque, lemon gel

05/04/2026

Hand picked Cornish crab, matcha buttermilk, fresh wasabi, apple sorbet

04/04/2026

Cornish turbot, courgettes, Champagne sauce

04/04/2026

Valrhona 70% Guanaja and 40% Jivara chocolate ‘pebble’, passionfruit sorbet

04/04/2026

Plating of our new Turbot dish with three different types of courgette. Green courgette and basil puree, roasted yellow ‘eight ball’ courgette and courgette flower stuffed with turbot mousse. Finished with a lightly aerated Champagne sauce.

04/04/2026

Spring is here - native blue lobster, datterini tomato gazpacho, basil sorbet

28/03/2026

Book now

28/03/2026