Every dish tells a story ...

Ingredients: pigs raised on a farm in Yorkshire, rhubarb grown in Essex, mussels from the rocks of Normandy
Inspirations: working on the family dairy farm in Portugal, travelling through Japan and tasting freshly made umeboshi, learning the bold flavours of south-west cuisine in New Mexico
Hard work: the experiments to combine different flavours and textures, the failures and sudden inspirations that lie behind the final success.At Viajante, the diner takes a journey with every mouthful.

‘I want my food to surprise and delight my guests. It’s not about being shocking, but it is about being playful. Each ingredient should taste as perfect as it possibly can, its flavour never lost or masked but rather developed and combined in exciting ways that make you fall in love with it all over again.’ NM

‘flawlessly presented, exactingly executed and wildly innovative’ Metro