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 only use 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 more than two decades and he is recognised as one of Britain’s culinary masters. He has worked in restaurants across Europe, from Le Crillion in Paris to Inigo Jones and The Dorchester in London. A respected chef who has appeared on TV across the world, Paul brings flair, creativity, 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 tirelessly over the years to forge his reputation for culinary excellence. From his time at Brown’s Hotel to his work for Heinz Beck at the internationally renowned La Pergola – the only 3* Michelin restaurant in Rome – Stuart is now serving top quality food in our beautiful laid-back London Fields setting.

Peter Tomkinson – Head Chef, Wringer + Mangle Spitalfields

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