Our story

I’m the chef Hernan de Majo and with my partner Renata Brenha we launched what was initially a supper club called Cocina Shoreditch, in 2015.

I’m Argentinian, Food Engineer, trained in different food production units and restaurants in Buenos Aires, with a particular interest in the alchemy of food and in working close to our local community.

Renata is Brazilian and Fashion Designer and she complements my work with her extraordinary attention to flavours, textures and colours.

Creative expression and exploration played a significant role for us to eradicate animal products as we didn’t accept the idea that moving to a plant-based diet could lead to compromising food experiences. And what we’ve found out is actually the opposite.

By immersing ourselves in the fascinating world of plants, we have discovered a wider diversity of textures, colours and flavours that have not only enriched our diet and cooking practice but also elevated our respect for nature and the desire to promote a cruelty-free world.

This approach permeates every dish that we design and every ingredient’s choice.

We get inspiration from the Latin American culture and cuisine that Renata and I grew up with, and we dedicate our practise on researching textures and flavours that honour those origins and that are non-surprisingly, contemporary and delightful to all our senses.

Our food and wines

We believe that a plant-based diet is more than a way of eating, but a lifestyle that promotes a kinder and more compassionate way of living.

Our menus are designed to invite you to pause, enjoy food with your six senses and to celebrate life and cultural exchange.

Highly nutritional, our menus are developed with the right balance of carbs, veggies and proteins; making them pleasant in the body and easy to digest.

We strongly value using a significant amount of raw fresh ingredients to ensure proper enzyme levels

We also design our dishes to be paired with perfect non-perfect, natural, organic or biodynamic wines that we curate with the advice of Brazilian Sommeliere Daniela Peres.