Louisa Mokadem

Generous, seasonal cooking for homes and celebrations, and research-led dining drawn from food history, folk tradition and the shoreline of the Kent coast.

Guests seated at long candlelit tables during a supper club, the windows behind them fading to dusk.
A bowl of bright green nettle risotto on a white plate.
Plates of whole crab in a tomato broth and clams with asparagus on a white tablecloth.
Crudo in an orange citrus dressing with a single pink petal, on a plate set on concrete.