The Sustainable Table with Chef Scully and Flavour Fred
Chef Scully collaborates with professional forager and fermenter, Flavour Fred to deliver a unique four-course menu experience featuring future-proof ingredients bursting with flavour.
About the event
Dine in the stunning surroundings of Chef Ramael Scully's namesake restaurant, in the heart of St James's. Taste first hand some of the freshest foraged ingredients, hand-picked by professional forager, Flavour Fred. Together this dynamic duo will deliver an inspiring four-course menu for a truly eclectic palette.
Ticket price: £85 per person
Ticket price includes: Welcome drink on arrival, and four-course collaborative menu
Location: Scully Restaurant, 4 St James's Market, London, SW1Y 4AH
Date: Tuesday 12th May 2026
Time: 6.45pm
About Scully
Scully was previously Head Chef at Ottolenghi's NOPI, as well as co-author of the NOPI Cookbook. Scully’s open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi dishes. Scully is a passionate and articulate ambassador for his cooking philosophy and spends much of his time presenting and demonstrating his dishes to audiences appreciative of fine food. A leading figure in fermentation within the UK, reducing food waste is something Scully is incredibly knowledgable and enthusiastic about, featuring on publications and television to teach the importance of reducing food waste and how to get creative about it.
About Flavour Fred
Flavour Fred, also known as George Fredenham, is a UK-based professional forager, chef, and fermenter who specialises in discovering and transforming wild ingredients into distinctive foods and drinks. With more than 20 years of experience working with “wild flavours,” he focuses on the culinary use, preservation, and history of foraged plants, fungi, and fruits. Fred previously co-owned a wild-food pub and restaurant and has appeared on television programmes such as Countryfile and Food Unwrapped. Today he runs foraging walks, woodland feasts, and fermentation workshops, teaching people how to responsibly harvest ingredients from nature and turn them into pickles, ferments, cocktails, and seasonal dishes. His work blends deep ecological knowledge with creativity in the kitchen, encouraging people to reconnect with the edible abundance of the natural landscape.
