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New head chef for London Stock

London Stock in Wandsworth, south-west London, has announced the appointment of Sebastian Rast as its new head chef. Rast, who previously worked at Above at Hide in Piccadilly, will be creating the fine-dining restaurant’s seasonally changing lunch, dinner and eight-course tasting menus.

Having first opened in July 2020, London Stock takes prime position within the restored listed Young’s brewery building, facing both Ram Quarter’s Bubbling Well Square and Wandsworth High Street. It is the first restaurant from Le Cordon Bleu-trained Assem Abdel Hady and Andres Bernal.

Rast – who also trained with Le Cordon Bleu – has gained a wealth of experience in positions at Cord by Le Cordon Bleu in Fleet Street, plus Schwitzer’s Brasserie & Lounge, Schwitzer’s Hotel am Park and Gebrüder Otto Gourmet in Germany.

At London Stock, elegant and modern British cuisine meets innovative Asian cooking techniques, bringing modern fine dining to Wandsworth at a reasonable price and within a less formal setting. Open five days a week from Wednesdays – Sunday, 12pm, the restaurant seats up to 60 covers, serving lunch and dinner including a £35 lunch set menu.

Carefully sourced ingredients can be found from specialty suppliers including Exmoor Caviar, Wiltshire Truffle company and Mash. Guests can dine in the main restaurant or on the terrace, sampling the seasonally changing menu which includes highlights such as ox cheek, baby aubergine and stone bass.

Meanwhile, the wine list includes a carefully curated selection from around the world including Portugal, Hungary, Germany and California. Further temptations come in the form of an eclectic cocktail menu, including the Tequila Mockingbird, Stock Bouquet and Hibiscus Fresh Frizz plus a range of non-alcoholic options.

Rast said, “I’m incredibly proud to be joining the team at London Stock, where I look forward to drawing inspiration from the multicultural community that surrounds the restaurant. Assem and Andres have created an innovative and relaxed style of fine dining that I look forward to continuing.”