Tim Jefferies, the owner of Mayfair’s renowned Hamiltons Gallery, recently announced a collaboration with Chef Larry Jayasekara and their latest venture, The Cocochine.
Nestled within the historic 27 Bruton Place, London, this dynamic duo has breathed new life into the premises, embracing its heritage while transforming it into an exquisite dining destination.
Preserving History, Creating Luxury
As custodians of this four-story mews house, Tim and Larry have meticulously preserved and enhanced the building, crafting an opulent setting for The Cocochine. The restaurant’s name, an endearing nod to Tim’s young daughter, encapsulates the essence of their creation.
Larry, a chef with a diverse background and classical training, brings to The Cocochine a cuisine that pays homage to his global travels and culinary journey. At its core, his culinary philosophy celebrates “the joy of eating.” Drawing upon his two decades of experience in fine dining, he has cultivated relationships with select fishers and artisan producers, ensuring a supply of the finest ingredients, both locally and internationally.
The Cocochine’s kitchen benefits from access to regenerative mixed farmland in Northamptonshire. Here, a bountiful array of fruits, vegetables, seasonal flowers, and livestock, including game and native rare-breed pigs, is sourced directly from the farm. Additionally, a natural spring on the property supplies the restaurant with still and sparkling water.
Larry’s commitment to exceptional ingredients extends to sourcing from independent, fully traceable, single-origin chocolate producers in rural Suffolk and discovering 100% preservative-free, pure coconut cream in his native Sri Lanka.
Larry passionately explains, “Growing up in a village in Sri Lanka, you understand from an early age how much time and commitment goes into farming great ingredients. As chefs, we have access to some of the finest produce in the world, and I want to support those systems both here and overseas and celebrate them in every menu.”
A Fusion of Art and Craftsmanship
The Cocochine transcends the realm of culinary excellence, extending its celebration of art and craftsmanship throughout its design. Every detail is meticulously considered to create a welcoming atmosphere.
On the ground level, guests will find the 28-seat main à la carte dining room. Thoughtful lighting design ensures that diners can enjoy their meals without the intrusion of shadows or glare.
Leather-clad handrails lead to the first level, where a specially commissioned mosaic, inspired by a former exhibition at Hamiltons Gallery, graces the floor. Here, guests can experience a seven-guest chef’s counter, offering glimpses into the heart of the operation,the kitchen. This versatile space allows guests to indulge in pre-dinner drinks, canapés, or a single course paired with wine. It can also be reserved for intimate gatherings with tailored menus.
Elegance on the Upper Floors
The restaurant’s second and final floor is dedicated entirely to private dining. A magnificent 5-meter-high coffered ceiling, adorned with two large original inset roof lights, bathes the room in natural light during the day. The space retains its original Sarrasine-styled fireplace, complete with a working fire for colder days. It boasts a dedicated kitchen and wine storage.
The room’s bespoke furniture, fashioned from polished stone, soft leather, and warm oak, is complemented by a rotating selection of original artwork from Hamiltons Gallery. The addition of a discreetly set 250cm television screen within custom-made cabinetry makes this space perfect for gatherings of up to 14 guests who seek privacy and comfort.
Wine enthusiasts will find their haven in the basement, home to a cellar stocked with classics from Burgundy and Bordeaux, alongside a carefully curated selection of wines from around the world. This impressive collection is complemented by boutique and small production varietals.
The crown jewel of the wine list is the private cellar, boasting up to 1,000 references of fine wines and champagnes. For those seeking non-alcoholic alternatives, The Cocochine offers house-fermented, diffused, and distilled beverages, including hand-rolled, cold-brewed teas from Sri Lanka and syrups extracted from the farm’s fruit and flowers.
Every aspect of the restaurant, from the initial contact to the farewell, revolves around personal connection and the timeless art of hospitality.
Conclusion
In the heart of London’s Mayfair, The Cocochine emerges as a culinary jewel, a testament to the passion and commitment of its creators, Tim Jefferies and Chef Larry Jayasekara. Their vision, rooted in preserving history, celebrating craftsmanship, and sourcing the finest ingredients, has given rise to a dining experience that transcends the ordinary.
Whether you seek an intimate dinner, a private gathering, or a wine connoisseur’s paradise, The Cocochine beckons you to savour its offerings. With every visit, guests are welcomed into a world where culinary artistry meets timeless hospitality, leaving indelible memories of exceptional cuisine and warmth. It’s not just a restaurant; it’s an experience, and it’s yours to discover at The Cocochine.
