Stevie Parle has been cooking professionally since he was 16. He trained at The River Cafe, Moro and Petersham Nurseries and has travelled the world seeking out new recipes and ways of cooking. A natural progression from his pop up project, Moveable Kitchen, Dock Kitchen is now his permanent home. Stevie's first book My Kitchen - Real Food From Near And Far is published by Quadrille. He was named Young Chef Of The Year by the Observer Food Monthly Magazine in October 2010.
The Dock Kitchen is a well guarded secret, tucked away in the old Virgin recording studios complex, in a no-nonsense Victorian goods yard on the Grand Union Canal. Stevie Parle travels the world in a restless search for the best in honest, generous and simple foods, bringing them together to create a new kind of modern London cooking, and the adjacent Tom Dixon design studio provides a constantly evolving backdrop and a steady stream of innovative changes. The shared interest in best quality materials from all over the world makes Portobello Dock a unique and exciting place. The set up is simple. We cook a small daily changing menu at lunch time and in the evening we run set menu supper clubs inspired by the season, an author, or a favourite place.
