Mãos, the restaurant dining room, situated at the heart of Blue Mountain School in London's Shoreditch, has been awarded its first Michelin star, just 18 months after opening in April 2018.
Co-founded by James Brown (Blue Mountain School founder) and Nuno Mendes, Mãos is an intimate space to create – dedicated to culinary freedom, exploration and shared experience.
On the first floor of Blue Mountain School’s interdisciplinary six-story townhouse, Mãos transforms the traditional restaurant experience, free from the trappings of conventional dining.
The dining room itself, designed by 6a Architects, comprises a kitchen, large table, and wine room, all fluidly connected; guests all sit together, and are encouraged to interact with the chefs and explore the stripped-back space as they dine.
Executive head chef Edoardo, formerly of Portland, and general manager Alex Casey, formerly of Sager + Wilde, welcome up to sixteen guests for a single sitting at dinner throughout the week, and ‘matinée’ afternoon services on Saturdays, all gathered around the communal table.
The menu features 14 courses of Edoardo’s progressive cooking, drawing influence from Europe, Asia and the wider continents, yet free from classical distinctions.
Previous dishes include Beef fat aged lobster, gooseberry umeboshi and semi dried tomatoes; Fermented sweet potato flat bread, XO and lobster claw; Inoculated wagyu skirt and preserved leaves; and Roasted cherrystone ice cream and blackberries.
In the adjoining wine room, overseen by Casey with a focus on clean approaches to winemaking, guests are free to drop in and choose bottles based on their tastes, or can opt for wines to be paired with each dish.
Brown said, “We are thrilled and humbled to be awarded a Michelin star - it is a real testament to the hard work and creativity, night after night, of Edoardo, Alex, and our wonderful team.
'We opened Mãos with the intention of redefining what it means to visit a restaurant, removing barriers and taking our cues from the humble dinner party.
'We are extremely grateful to all our guests, who make each evening their own, and also give our immense thanks to everyone who has supported us over the past couple of years.”