Hi, I’m Chef Sebastian.
Sebastian Sebastian

I create modern European, earthy food with Italian and Mediterranean soul—built around great ingredients and effortless hospitality.

I bring restaurant-level modern European cooking to your table, with an Italian heart.

I’m a professional chef and restaurateur with over 30 years of experience cooking in and running high-profile restaurants in London, and more recently gastro pubs in The Cotswolds. My style is modern European, earthy cooking, and as someone who is half Italian, my menus naturally include classic Italian and Mediterranean dishes alongside seasonal British produce.

My career includes being part of award-winning kitchens—from a London bistro recognized in 1995 by the French Culinary Institute to The Swan at Southrop being named The Good Food Guide’s UK Restaurant of the Year in 2010. More recently, I was invited to cook for the Prime Minister and guests at his country residence—an experience that reflects the high standards I bring to every table.

For me, cooking is finding the best ingredients and letting them shine—without overworking them.

What you can expect when I cook for you

I let the ingredients do the talking

Good food, company, and conversation are in my family’s DNA. I focus on sourcing the best ingredients and treating them with respect—keeping flavours clean, honest, and never overworked.

I’ve built my craft through real kitchens and great mentors

I’m self-taught, and I shaped my skills under the guidance of outstanding mentors like Alister Little and Antony Worrall Thompson. That foundation gave me the confidence and discipline to lead my own restaurants and deliver consistent, high-level results.

I plan for the unexpected—so your meal feels effortless

I always make a bit extra in case someone or something unexpected happens—because I believe generosity and calm organisation are the secret ingredients behind truly great hospitality.

STARTERS

Salmon sashimi with pickled ginger, wasabi, soy

Warm salad of smoked trout, lardons, croutons, a poached egg, mustard dressing

Chargrilled country toast with brie, truffle wild mushrooms and fines herbs

Baked goat’s cheese with peperonata, pesto and balsamic glaze

Baked goat's cheese with peperonata, basil pesto, balsamic glaze

MAIN COURSES

Chicken milanese, with garlic roasties, salsa verde and rocket

Skillet roast fillet of sea bream, pea puree, wild mushroom, spinach and parmesan shavings

Beef Bourguignon with all the bits and truffle mash and bone marrow crostini

Lamb shin Tagine with merguez sausage, pearl couscous, chickpeas, harissa

Aubergine Parmigiana with a garden salad

Confit of lamb with dauphinoise potaotes, fricassee of peas, bacon, gem lettuce and mint pesto

Roast duck breast, braised red cabbage, rosti potato, green peppercorn sauce and parsnip crispsnd

DESSERTS

Elderflower and gooseberry crunch with shortbread

Lemon curd tart with clotted cream and late season raspberries

Peach melba, vanilla ice cream and toasted almonds

Red berry trifle

Rhubarb and ginger creme brulee, shortbread

White chocolate cheesecake with poached autumn fruit

STARTERS

Escargots, field mushrooms, garlic, rosti potato and parsley oil

Warm salad of butternut squash, puy lentils, red onions, dates, goat's cheese and pomegranate

Salmon tartar with creme fraiche and avocado

Salad nicoise

Caramelised onion, sage and gruyere tart with shoots and leaves

Twice baked comte cheese souffle

Warm salad of wood pigeon, lardons, croutons, frisee and a poached egg

Stuffed artichoke heart, mushroom duxelle, hollandaise and a poached hen's egg

Minute steak of salmon with sorrel sauce

MAIN COURSES

Beef Bourguignon with all the bits and truffle mash and bone marrow crostini

Confit of cracked pork with a fricassee of jerusalem artichokes, field mushrooms and new pots

Daube of pig cheeks with cider, apples and creamed potatoes

Navarin of lamb with rosemary dumplings, baby vegetables and barley

Classic Cassoulet with green salad

Roulade of plaice with samphire, asparagus, cucumber, caper brown butter and new potatoes

Minute steak of loch duart salmon with samphire, crab, avocado, cherry tomatoes and lemon beurre blanc

Confit of lamb with dauphinoise potates, fricassee of peas, bacon, gem lettuce and mint pesto

DESSERTS

pear tarte tatin with vanilla ice cream

Rhubarb and ginger creme brulee, shortbread

Apricot frangipane tart with clotted cream

Brioche bread and butter pudding

Creme caramel with poached rhubarb

Apple tarte fines with butterscotch sauce and vanilla ice cream

STARTERS

Salad of gorgonzola, figs, chicory and pinenuts

Baked goat’s cheese with peperonata, pesto and balsamic glaze

Pressed terrine of zucchini, mozzarella and tomatoes with basil oil

Chargrilled focaccia with asparagus, wild mushrooms and a poached hen’s egg

Open ravioli of crab, salt cod and chilli

Grilled peach salad with burrata, parma ham and rocket

Fried stuffed courgette flower with ricotta, parmesan, mint and peperonata

Tuscan panzanella salad with burrata

Caprese salad of heritage tomatoes, mozzarella, avocado, pinenuts and basil

Carpaccio of beef with rocket and parmesan shavings

MAIN COURSES

Chicken milanese with salsa verde garlic roastie's and rocket

Tagliata of beef with truffled wild mushrooms, roastie's, rocket and parmesan

Osso buco with a milanese risotto

Cracked Porchetta with a fricassee of frilled fennel, field mushrooms and new potatoes

Roast chump of lamb with aubergine parmigiana, roast garlic and spinach

Lobster linguine with chilli, capers, roast cherry toms and basil

Beef in barolo with roast chestnuts, pancetta, creamy mash, carrots and bone marrow crostini

Skillet roast fillet of bream with grilled vegetables and sundried tomato and caper salsa

Chicken saltimbocca with a cheese souffle and spinach

Wild mushroom and herb gnocchi with truffle oil and pecorino

Linguine with mussels, chilli, wild garlic, courgettes and saffron

Pumpkin and mascarpone ravioli with brown sage butter

DESSERTS

Polenta, almond and amalfi lemon cake with creme fraiche

Tiramisu

Poached figs in raspberry syrup with mascarpone

Lavenda and grappa pannacotta with summer berries

Lemon and ricotta tart, berry compote

Chocolate pannettone bread and butter pudding

FIRST COURSES

Linguine with mussels, courgettes, chilli, saffron and wild garlic

Skillet roast scallops, chorizo, per puree and sweetcorn

Curried Prawn and cucumber cocktail, with land cress, boiled hen's egg and melba toast

Carpaccio of tuna with a avocado, lime, ginger and coriander dressing

Salmon sashimi with pickled ginger, wasabi and soy

Warm salad of smoked trout, lardons, croutons and a poached hen's egg

MAIN COURSES

Skillet roast fillet of sea bream with a fricassee of sweetcorn, chorizo, sweet peppers and guacamole

Pan fried fillet of plaice with crushed new potatoes, spinach, cucumber, brown butter and capers

Classic Fish Pie with minted Peas

Baked fillet of cod with butter beans, chorizo, mussels and tenderstem

Poached fillet of smoked haddock, bubble and squeak, a poached hen's egg and chive beurre blanc

Minute steak of salmon with samphire, crab, avocado and cherry tomatoes with beurre blanc

DESSERTS

pear tarte tatin with vanilla ice cream

Red berry trifle

Rhubarb and ginger creme brulee, shortbread

Apricot frangipane tart with clotted cream

Brioche bread and butter pudding

Creme caramel with poached rhubarb

Apple tarte fines with butterscotch sauce and vanilla ice cream

Poached figs in raspberry syrup with mascarpone

Chocolate pannettone bread and butter pudding

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Chef Sebastian Sebastian

+44 07971533751

[email protected]

Chef Sebastian Sebastian

Hi, I’m Chef Sebastian.Sebastian Sebastian

I bring restaurant-level modern European cooking to your table, with an Italian heart.

What you can expect when I cook for you

I let the ingredients do the talking

I’ve built my craft through real kitchens and great mentors

I plan for the unexpected—so your meal feels effortless

Sebastian’s Menus

Stories and testimonials

Hi, I’m Chef Sebastian.
Sebastian Sebastian