Heaven and Earth



Canadian chef Myles Broscoe moved to London in 2009 and has spent 5 years travelling, eating and working in food, most notably with Hansen and Lydersen, Ottolenghi and NOPI. He felt a strong connection to the rustic food of the mountains and so one night on the border of the Italian & Swiss Alps, Heaven & Earth was conceived.

Read more at www.heavenandearthfood.com

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In a Nutshell

Canadian chef Myles Broscoe moved to London in 2009 and has spent 5 years travelling, eating and working in food, most notably with Hansen and Lydersen, Ottolenghi and NOPI. He felt a strong connection to the rustic food of the mountains and so one night on the border of the Italian & Swiss Alps, Heaven & Earth was conceived.

Read more at www.heavenandearthfood.com

The Whole Hog

The aim of Heaven & Earth is to bring the dishes and flavours of the mountains to the city dwellers in the valleys below. Signature dishes include the eponymous heaven and earth, raclette with figs, chicken thigh schnitzels, soured apple chutney and bombardinos - a hot eggnog served with cream from the Valle D’Aosta.

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