pretentious, they think it’s white table clothes, you have to have a wine pairing and wear a suit jacket. I want to change that, I want people to be able to come in and eat a tasting menu for £60, listen to music they are familiar with and make it like they are having a night out. Basically, I don’t want a fine dining restaurant, but I want the food to be of that standard.”
Kray will inevitably face criticism that he is replicating Michael O’Hare but he says, ‘it’s hard to not plate the same when you’ve done it for so long’.
“Let’s be honest Mike’s food always looks good doesn’t it? So, there will be little bits I’ve taken from Michael but not intentionally.
“I think that happens with most chefs who have worked at a restaurant a long time and then leave, Tom Brown was never going to open a meat restaurant was he? You choose to work at certain restaurants because that’s the food you aspire to do, and that you get excited about.”
There are still spaces for Kray’s pop-up in October and November – click here to book: www.craftdiningrooms.co.uk