Attica’s guide to the ultimate dinner party
Rule number one: this isn’t a time for new recipes.
Outside the Box: Matt Boyle – head chef
In this edition of ‘Outside the Box’ – a recurring space where we share more about those who make us what we are – we meet head chef Matt Boyle.
What do our chefs really eat?
Inside Attica's staff meals.
Ben Shewry’s Guide to Tokyo Dining
From handmade soba to yakitori worth getting lost for.
Outside the Box: Alec Gribble – assistant restaurant manager
In this edition of ‘Outside the Box’ – a recurring space where we share more about those who make us what we are – we meet assistant restaurant manager Alec Gribble.
The importance of using native ingredients respectfully
Here at Attica, we believe an ingredient's cultural context is as important as its taste.
Outside the Box: Dom Robinson – head sommelier
In this edition of ‘Outside the Box’ – a recurring space where we share more about those who make us what we are – we meet head sommelier Dom Robinson.
Attica’s greatest failures
Meditations on misses and mishaps.
Recipe: Ben Shewry’s Christmas Cake
Get into the Christmas spirit(s) with this fruity, nutty, boozy dessert.
Outside the Box: Camila Araya – chef
In this edition of ‘Outside the Box’ – a recurring space where we share more about those who make us what we are – we meet chef Camila Araya.
Breaking bread with Grazia Materia
‘Breaking Bread’ is a recurring series where we sit down with some of those people and hear about how they approach their passion.
Outside the Box: Eddie Walton – restaurant manager
‘Outside the Box’ is a recurring space where we can share some more about those who make us what we are.