Fine dining with flair. Abajo is set to host an evening of pure Scottish culinary talent with a four-hands dinner helmed by Head Chef Robbie Jameson and fellow Michelin chef Graeme Cheevers
One for the serious gourmands. Taking place later this month, Abajo, the intimate 10-seat chef’s table downstairs from Michelin-starred Mayfair restaurant HUMO, is set to stage an outstanding all-Scottish four-hands dinner on Saturday 27th July.
HUMO’s Head Chef Robbie Jameson, will be joined by Graeme Cheevers, the talent behind Michelin-starred Glasgow restaurant Unalome, to create a unique tasting menu inspired by their experiences in fine dining.
Graeme Cheevers’ first solo venture in his native Glasgow, Unalome fuses locally sourced Scottish produce with Japanese cuisine and traditional French cooking methods. The restaurant won its coveted Michelin star just eight months after opening, which it has since retained for three years.
Central to Unalome’s ethos is its commitment to sustainability; both through a farm to fork approach to food provenance as well as in-house measures to maximise energy efficiency which include a state-of-the-art kitchen powered solely by electricity obtained from 100% green sources.
Robbie Jameson previously worked together with Graeme at Isle of Eriska, before joining the HUMO team as Head Chef in 2023, which under the direction of Executive Chef Miller Prada won its first Michelin star one year after opening.
When it comes to the menu, guests can expect a blend of signature dishes and new creations from both chefs, including roasted hand dived Orkney scallop with dashi custard and smoked Shetland mussel sauce, plus scarlet prawn tartare and “toast”, prawn jelly and N25 Oscietra caviar from Unalome.
To enhance this one of a kind culinary moment, diners can opt for the tasting menu paired with Wildmoor, a new dynamic range of high-aged blended Scotch Whisky inspired by the epic landscapes of Scotland. Delving into new and uncharted flavour territories, the collection represents a flavour map of Scotland in a glass.
A first in terms of tasting experiences bespoke to Abajo, Wildmoor’s Dark Moorland 23 Year-Old and Rugged Coast 30 Year-Old expressions have been perfectly chosen to complement the depth of flavours in Graeme and Robbie’s tasting menu. Alongside this the Dark Moorland 23 Year-Old expression has been incorporated into Head of Bars Angelos Bafas cocktail offering for the evening. Diners can also choose a selection of fine wine, curated by Head Sommelier, Julia Reynals.
Complemented by the tasting notes of Wildmoor, rich oak, hints of smoke and mellow sherry spice and sweetness will bring through the unique flavours of the menu’s culinary masterpieces.
An evening of Scottish talent, book your ticket now to avoid dining disappointment. Kilts at the ready!
The four hands dinner marks the start of a series of chef collaborations – ‘Amigos de la Casa’ – which will also welcome the likes of Borgo San Felice’s Juan Camilo Quintero.
Make it happen
When: 6pm and 9pm on Saturday 27th July 2024
Where: Abajo, 12 St. George Street, W1S 2FB
How: Find out more and make a booking via abajolondon.com and reservations@abajolondon.com
Wallet: £150.00 per head, with an optional drinks pairings composed of Wildmoor whisky serves, cocktails and wine, priced at £110.00 per head.
