From inmate to innovator: Nathaniel Mortley’s 2210 celebrates Caribbean heritage

Nathaniel Mortley has swapped a past marked by crime for a future in kitchens, emerging as one of London’s most exciting young chefs blending Caribbean heritage with fine dining craft.

His new restaurant, 2210 marks the next chapter in his journey. It’s a space where Caribbean flavours are elevated through refined technique, creating a style of food he describes as both soulful and precise.

Before launching his own venture, Nathaniel trained with The Clink Charity, a prison programme that gives offenders professional kitchen skills and qualifications to help with rehabilitation.

He served more than two years in prison at HMP Brixton on drug charges.

That experience gave him the foundation to step into professional kitchens and ultimately the confidence to strike out on his own.

Family connection

When he talks about his new restaurant, 2210, it’s clear this project is personal.

He said: “It’s the date my grandmother passed away, and naming the restaurant after her felt like the right way to honour her.”

For Nathaniel, the road to this point has been shaped as much by his family as by his professional training.

He said: “I trained in some amazing fine dining kitchens, but my biggest influences have always been at home - my mum, aunty, and granny were the ones who first showed me the depth of Caribbean food. I only really started stepping into my own lane when I decided to put those flavours into a fine dining setting.”

That step came with his ten-month residency at The Greyhound Pub, which ended in April this year.

He added: “That experience really gave me the platform to build my own brand and showed me there’s an audience ready for this style of cooking.”

Caribbean roots with fine dining technique

At 2210, Nathaniel is showcasing a Pan-Caribbean menu, though his strongest influences come from four specific places.

He said: “The main influences for me come from Guyana, Barbados, Trinidad and Jamaica. Those are the flavours I grew up around, and they’re the backbone of the food I cook. Everything is filtered through the lens of fine dining technique - so whether it’s reimagining jerk chicken or pairing callaloo with modern techniques, the aim is to show depth,

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elegance, and versatility while keeping it authentic.”

"What makes it different is the balance - the food is refined and technical, but it’s also soulful, rooted in heritage, and telling real stories through the menu.”

Building a new home

Opening a restaurant is never straightforward, especially without big-name backing.

When asked what challenges he faced in bringing the project to life, Nathaniel replied: "Everything (laughs). Opening a restaurant is never easy, and doing it independently means you’re juggling everything from staffing to electrics. But I’d say the biggest challenge has been making sure the space reflects the standard of what I’m trying to achieve. I don’t want 2210 to just be another restaurant - I want it to stand shoulder to shoulder with the best in London.”

“Every decision, from design to menu development, has been about hitting that level while staying true to myself.”

Lessons learned

Nathaniel is quick to point out how his past experiences have prepared him for this step.

He said: “My time in fine dining kitchens taught me discipline and precision. My residency at The Greyhound taught me how to connect with guests, build consistency, and make an impact with limited resources. My personal journey has taught me resilience. All of that comes together here - it means I know what standards can’t be compromised and how important it is to build the right culture in the kitchen and front of house.”

Redefining Caribbean fine dining

For Nathaniel, the ultimate goal is to change perceptions of Caribbean food in a fine dining setting.

He added: “I want people to leave feeling like they’ve experienced Caribbean food in a way they’ve never seen before. Flavours that feel familiar and nostalgic, but presented with refinement and care. And I want them to feel proud - whether they’re Caribbean or not - that this cuisine is being celebrated at the very highest level.”

With 2210, Nathaniel isn’t just opening a restaurant. He’s creating a space that honours family, pushes culinary boundaries and puts Caribbean fine dining firmly on the London map.

written by abi kinsella

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