Our Concept

At Wringer + Mangle we take pride in putting seasonal, fresh produce at the heart of every meal. From locally sourced bread, to the finest cuts of meat and fresh vegetables each day, we take pride in sourcing the best possible ingredients. Our menus are about simple yet hearty cooking that makes you feel at home.

Click here to see our menus.

Our Kitchen

Paul Gayler MBE – Food Executive for Calabrese House Group

Paul’s career has spanned an incredible over 20 years and he is recognised as one of Britain’s culinary masters. He has worked in restaurants across Europe from Le Crillion in Paris, Inigo Jones and The Dorchester. Having also appeared on TV channels across the world Paul brings a flair of creativity, new ideas, and a strong belief in quality and consistency to the group, inspiring all our kitchen staff.

Stuart Skues – Head Chef, Wringer + Mangle London Fields

Stuart has worked hard over the years to forge a reputation for culinary excellence. With experience ranging from Brown’s Hotel to working for Heinz Beck at the internationally reknown La Pergola, the only 3* Michelin in Rome, Stuart is bringing himself back to serve quality dining in a more relaxed casual setting.

Peter Tomkinson – Head Chef, Wringer + Mangle Spitalfields

Peter was most recently at The Lanesborough alongside Paul Gayler himself. Having proven himself in some of the top kitchens in London, he comes to the Wringer + Mangle brand with creative flair, expertise and attitude to boot.