Quite literally across the street from flagship restaurant Pollen Street Social, Jason Atherton has created a heady mix of classic design, with ox-blood banquettes and intimate dining booths, traditional hardwood chairs, and beautiful antique elm tables. Vintage picture frames and old Michelin maps adorn the walls, offset by eclectic neon.

With a nod towards some typically French plates, Little Social head chef Cary Docherty brings the best of British produce to the table to create dishes such as Bouillabaisse of Cornish red mullet, cod, scallop, mussels & cockles; Braised Irish ox cheeks, roast marrow bone, sourdough crumb, carrot, horseradish mash; and Apple tarte tatin for two, made with caramel baked Pink Lady apples and rich butter puff pastry.

Having moved from his native fishing village in British Columbia, Cary graduated from the New York Restaurant School, before beginning his career at Lumière and Feenie’s restaurants in Vancouver. Shortly thereafter he moved to London, where he first worked for Gordon Ramsay as Senior Chef de Partie at the Michelin-starred Maze. It was Cary’s cooking at Maze that first brought him to Jason Atherton’s attention. In 2007 Cary became the Senior Chef de Partie at Zuma.

In 2008 he moved to join the brigade as Junior Sous Chef under Head Chef Clare Smyth at the three Michelin-starred Restaurant Gordon Ramsay. This was followed by a position as Senior Sous Chef at Indigo Restaurant. Then 2011 he grabbed the reins as Head Chef of the much-loved Chelsea bistro Foxtrot Oscar.

Led by the turning British seasons and working closely with producers to deliver the freshest ingredients, allowing you to explore the natural landscape in each dish.
 

Further text here to detail the gallery experience and facilities available. This may run over several lines depending on content required for this page.