The Water House Project

The Water House Project We host a social dining experience set over two shared tables for 28 guests

Recently at TWHP
27/05/2026

Recently at TWHP

Good bye, for nowWhile change can be a good thing, goodbyes aren’t easy. This one comes with a great deal of gratitude f...
10/05/2026

Good bye, for now

While change can be a good thing, goodbyes aren’t easy. This one comes with a great deal of gratitude for what has been, and excitement for what’s to come. And so here we are, with news about our next chapter.

Our time on Corbridge Crescent will be coming to a close at the end of June. As our lease naturally draws to an end, we’ve decided it’s the right moment to turn the page.

Looking back on the past five years here makes us incredibly proud. We’ve loved our time on Corbridge Crescent and have poured ourselves completely into this space. We always hoped to create something that felt different, a space that was honest, warm, and somewhere both we and our team could truly be ourselves.

Restaurants are wonderfully special, rewarding places. They can be joyful, creative, generous and honest, with an enduring connection that lies not only in the food, but in how they make us feel. They forge relationships unlike any other, between teams and guests. We feel incredibly lucky and proud to have met and shared in many meaningful relationships over the years. It is these we will remember when reflecting on our time here.

We owe a huge amount of thanks to our team, past, and especially present, who have shaped the restaurant in ways that go far beyond the day-to-day. Our team has always been small, which brings both responsibility and a greater level of intimacy. We’re grateful for the energy, care and perspective each person along the way has brought, and to have learned something from every single one.

Thank you, as always, for your support and generosity. For making time for us, and for being an integral part of our journey.

Warmly,
Gabriel, Trish, Daniel, Sam C, Nicolas, Sam P, Sahas and Dominika x

Our light
29/04/2026

Our light

Herdwick hogget dumpling.We use Herdwick sheep from the Lake District. Hogget is an animal between one and two years old...
17/04/2026

Herdwick hogget dumpling.

We use Herdwick sheep from the Lake District. Hogget is an animal between one and two years old. It has a bit more depth than lamb, but still holds onto that natural sweetness.

We make the dumplings from the trim of the saddle, which we gather over time while the hogget is on the menu. It’s braised slowly in white wine, rosemary, thyme and garlic, for around four hours, until everything softens.

We let it rest, then gently pick the meat down and fold it through Lyonnaise shallots and plenty of black pepper.

That filling is wrapped in a simple dumpling pastry made with Northumbrian unbleached flour, then steamed in bamboo baskets.

They’re served freshly steamed with koji oil, and a clear broth made from from the bones, finished at the last moment with fresh mint, rosemary, thyme and garlic, then poured over at the table.

16/04/2026

Gathering gorse

Kitchen notesA porridge of barley that’s soaked, steamed and fermented.A stock made from smoked haddock skins, finished ...
22/03/2026

Kitchen notes

A porridge of barley that’s soaked, steamed and fermented.

A stock made from smoked haddock skins, finished with Corra Linn, a sheep’s milk cheese from Scotland. At the bottom, a confit egg yolk.

A little English mustard and Laphroaig whisky to sharpen it.

Mussels from St Austell Bay, cooked in white wine and folded through. A dice of haddock from Alfred Enderby added at the last moment. The loin sliced thin and served raw, just seasoned with Maldon salt.

The flavours are quite bold, but everything comes together in a way that feels balanced and delicate.

Cheese courseA small selection of some of the wonderful cheeses produced around the UK which we source through the kings...
20/03/2026

Cheese course

A small selection of some of the wonderful cheeses produced around the UK which we source through the kings cheese monger, .

The line up changes as the seasons do, allowing us to serve each cheese at its best and to reflect what is tasting right at that moment.

On the table currently

Lanark Blue
A raw ewe’s milk cheese from the Scottish Borders.

Lincolnshire Poacher
Firm and crumbly, somewhere between a Cheddar and an Alpine style cheese. Sweet and nutty.

Baron Bigod
Britain’s answer to Brie, made with raw cow’s milk in Suffolk. Soft, mushroomy and buttery.

Elrick log
A fresh goat’s cheese from Lanarkshire with a light, citrus edge and gentle tang. Clean and delicate.

Rollright
Washed rind and full of character. Savoury, and earthy, similar to Roblechon.

Our cheeses come from Paxton & Whitfield, whose care and knowledge of British cheese is second to none, and who supply the King.

Opening scallopsThese are hand-dived scallops from the Orkney Islands, gathered by skilled divers and brought to us by K...
11/03/2026

Opening scallops

These are hand-dived scallops from the Orkney Islands, gathered by skilled divers and brought to us by Keltic in Scotland, who source all of our scallops and creel-caught lobster.

Unlike dredged scallops, which you’ll often find in supermarkets and which are harvested by dragging heavy metal dredges across the seabed, hand-dived scallops are selected individually from the ocean floor. It’s slower and more expensive, but far more respectful to the seabed and the wider ecosystem.

It also means the scallops arrive to us beautifully clean in their shells, handled with care from the moment they leave the water. They’re also part of a process where stocks are able to replenish naturally, hand selecting mature scallops and leaving the rest behind.

In the kitchen we prise them open by hand, rinse them gently in ice-cold water, and serve them the same day they are opened.

06/03/2026

Gathering Magnolia Buds

Magnolia buds are abundant at this time of year. They’re one of the very first signs of spring for me. They bloom so early, almost unexpectedly, that it’s easy to miss them.

They carry a gentle warmth, almost like fresh ginger. When salted and lightly pickled, the petals remind you of sushi ginger. Sharp, floral, clean.

They can also be gently poached to make a delicate syrup. We’ll be using that to poach forced Yorkshire rhubarb.

Ginger and rhubarb is a classic pairing. Magnolia and rhubarb feels like it makes sense to us.

Herdwick hogget short saddleSwede puree, wild garlic capers, ‘black pudding’, fillet sausage, hogget jus & garum
05/03/2026

Herdwick hogget short saddle

Swede puree, wild garlic capers, ‘black pudding’, fillet sausage, hogget jus & garum



Address

1 Corbridge Crescent
London
E29DS

Opening Hours

Monday 7:30pm - 11pm
Tuesday 7:30pm - 11pm
Wednesday 7:30pm - 11pm
Thursday 7:30pm - 11pm
Friday 7:30pm - 11pm
Saturday 7:30pm - 11pm

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