Elliot sharpened his knife skills at the refined L’Ortolan and made a splash in a Hackney pub, The Empress, but at BOX-E, he and wife Tessa have created a restaurant which in every detail (from their beloved stove, ‘Sandra’, to ingredients from a relative’s allotment), is their personal vision.
Elliot’s seasonal, modern British food – hake with curried cauliflower and lime yogurt or braised venison with roast celeriac and horseradish – is technically elevated but approachable and the couple want BOX-E (housed in two converted shipping containers at Wapping Wharf), to be somewhere where they can share their enthusiasm for everything from making bread to quince vodka. BOX-E’s open-kitchen is crucial. “I like that diners can see what’s going on and ask me about the processes,” says Elliot. “Seeing people enjoy food you’ve cooked is special.”