Post-war shenanigans, a fresh summer menu in an underground carriage in Soho!
Basement Galley is all about exceptional social dining experiences. Against the masterpiece backdrop of Soho's truly underground bar Cahoots, we invite you to delve into a world of scoundrels, underground jazz and above all post-war ration flavours and smells.
Chef Alex is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, During his studies Alex worked at the AA-Rosette winning Rufflets Hotel and even set up a catering company. Alex worked at two Michelin Star "Sketch" on Conduit Street, start-up Rootdown Bar & Restaurant in Clapton before shifting to private chef work. He is backed up by an army of gregarious wai...
Vegetarian options possible.
Cahoots will be running a tailored bar menu for the event.
Basement Galley is headed up by Cordon Bleu trained Chef Alex and hosts a fine dining supper club the 'Underground Supper Club', in a decommissioned 1967 tube carriage as well as offering bespoke private dining across the capital. Expect classic cuisine fused with Skandinavian and Japanese elements presented in a Brasserie style.
Basement Galley started as a supper club in a flat in Brixton when Chef Alex and solicitor Tom ran out of money and wanted to have a dinner party. Now a company in its own right our flagship dining experience is the 'Underground Supper Club' in a decommissioned 1967 tube carriage in E17.
We are passionate about serving amazing food and giving people the opportunity to enlarge their personal and business networks. At our events you are equally as likely to have fun talking to people you came with, or strangers who came alone.
Chef Alex and team draw on a classic, French basis adding Scandinavian (specifically Icelandic) and Japanese flavours presenting dishes in an informal, Brasserie-style manner.