Asparagus: with Lorcan Spiteri
We invite you over on Tuesday, 15th April to indulge in the splendour of asparagus as chefs Claude Bosi and Lorcan Spiteri come together for the last instalment of Socca Seasons.
15th April
For the grand finale of Socca Seasons, chefs Claude Bosi and Lorcan Spiteri unite to celebrate one of nature’s finest gems: asparagus on 15th April. Once a delicacy savoured by French royalty, it now takes the spotlight in an inventive menu, showcasing each chef’s distinct touch.
Lorcan Spiteri’s culinary journey began at Quo Vadis, where he climbed the ranks from runner to sous chef, later honing his skills at Oldroyd and Rochelle Canteen. He launched ‘Guinea Fowlers,’ hosting pub residencies and a market stall in Soho. In 2020, he opened Studio Kitchen in Hoxton, a casual yet refined space. Then, in 2022, Lorcan unveiled Caravel—a 40-seater dining room on a converted barge—quickly followed by the cocktail bar, Bruno’s, also set on a converted barge. His latest project, The Blue Stoops, a new pub, debuts in September 2024.
Now, alongside Claude Bosi, Lorcan brings his dynamic creativity to the kitchens of Socca, where his asparagus creations promise to be as vibrant and fresh as his journey through the culinary world.