One night only: Michelin-starred mayhem as Chicken Shop meets Ynyshir

Chicken Shop, founded by Carl Clarke, has teamed up with two Michelin-star chef Gareth Ward of Ynyshir for a unique one-day collaboration.

The two chefs were introduced by mutual friend Brad Carter, bonding over their love of music and a shared punk-rock attitude.

Gareth spins vinyl in his kitchen at Ynyshir; Carl DJ’d through 90s London. Now, they’re bringing that same energy to the plate on June 21.

The limited-edition dish takes inspiration from Ynyshir’s iconic Singapore Chilli Crab, loading Chicken Shop’s fried chicken with chilli crab oil, chilli crab ketchup, kewpie mayo, dill pickles, and a dash of Japanese seven spice. 

Also on the menu: a nostalgic Geordie-inspired milkshake dubbed “Kinda like a salted Newcastle Brown Ale Caramel thingy” - a rich blend of Newcastle Brown Ale, toffee sauce, salted caramel, and smashed pretzels.

Known for his fire-fuelled cooking, aged meats and Japanese influences, Gareth brings fine-dining finesse to one of London’s favourite chicken joints. This collaboration blurs the line between street food and starched white tablecloths—proving great food doesn’t need silver service.

N25  Caviar

On June 8, N25 Caviar is hosting an exclusive, one-day-only dining experience in Notting Hill, uniting two of the UK’s most exciting Michelin-starred chefs: Max Coen of Dorian and Gareth Ward of Ynyshir.

With just 80 seats available across lunch and dinner, this special event is a rare chance to witness a creative collaboration between the one-star chef of London's buzzworthy bistro and the two-star force behind one of Wales’ most progressive restaurants. 

The day kicks off with a relaxed welcome and Dorian’s Caviar Rösti, followed by a banquet-style masterclass hosted by N25 founder Hermes Gehnen, who will offer guests a behind-the-scenes look at how the world-class caviar is selected.

Guests will then enjoy a tasting menu designed by Coen and Ward, with a focus on bold, sharable dishes that let N25 Caviar shine in inventive new ways. Highlights include:

• Langoustine rösti, caviar custard with broad beans
• XXL Orkney scallop glazed with anchovy and fermented apricot hot sauce
• Whole Dover sole with sweetcorn chowder, cockles, pil pil and smoked chilli oil
• T-bone steak in beef butter, with truffle-dressed vegetables and pink fir potatoes

To finish, diners will share hazelnut butter French toast with stracciatella and strawberry custard, and Ynyshir’s cult banana soft serve topped with birch syrup and a final flourish of caviar.

Written by Abi Kinsella