for head chef at Aulis so I sent my CV in, I know there were a lot of strong chefs going for the job, so I feel very lucky to have been chosen. But I think it wasn’t just about cooking ability - it was about the ability to connect with people.”
The Aulis Experience: More Than Just a Chef’s Table
At Aulis, the dining counter is the kitchen. It’s where ingredients are prepped, cooked, plated, and served - right in front of just 12 guests.
“Our cooking suite is literally built into the table. We’re not cooking at the pass or behind a wall - we’re at the table, cooking with our guests. That changes everything. You’re making eye contact, you’re having conversations, you’re sharing stories while you plate. That kind of dynamic breaks down all the traditional barriers of fine dining.”
“When you serve a dish and the whole room goes quiet, or someone looks up in disbelief - that’s the best feedback a chef can get. You don’t get that when you’re underground in a traditional kitchen. The most you might hear is someone from front-of-house popping in to say, ‘Table 4 loved it.’ But here, you see it. You feel it.”
Signature Dish: A Play on Cheese and Crackers
One dish that’s become a mainstay at Aulis is Charlie’s cheese ice cream.
He added: “We use Tunworth cheese, which we turn into a savoury ice cream. Then we pair it with borage and truffle honey from the London Honey Company. They even send us their wax, which we melt into candles for the lounge. It’s all connected - nothing wasted. Then we add these little crispy crackers on top for extra crunch."
True Sustainability
For Charlie, sustainability is about more than ingredients.
He explained: “Of course, we’re doing the usual - nose-to-tail, using every part of the animal, working with seasonal produce from Simon’s farm in the Lakes. But I don’t shout about that too much because to me, that should just be standard now. Sustainability doesn’t stop at the menu - it extends to how we treat our staff and how we run the kitchen.”
“I grew up in kitchens where 100-hour weeks were normal. Now I’ve got my team on a 48-49 hour week. They get three days off. We sit down together for breakfast and dinner every day. That’s what sustainable looks like to me: a team that’s not burnt out, that’s energised, that wants to be here. That’s how you get your best cooking.”
written by ABi Kinsella
