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_entc_
Ed Tejada
currently cooking
Toothsome Presents: An Evening of Abundance
with Ed Tejada & Otis Baldwin at @gem.nyc
June 13, 6-11pm
181 Mott St
We’re back in NY and throwing a party to celebrate the imminent summer season.
Travelling with us across the pond is Ed Tejada (@_entc_) former head chef of Silo London, the world’s first zero-waste restaurant. He joins Otis Baldwin (@gov.biz), Service Director of @cove.ny, for a special menu built around the gifts of early summer, with foraged ingredients gathered around NY. Expect dishes like mille-feuille with fig leaf creme pat and oxidised wine jelly, lambs brain & lemon curd doughnut, and infinite leek & ricotta parcels.
Ed’s cooking is fresh and fearless. Instinctive yet deeply technical. Expect bright flavours, beautiful produce, and a certain disregard for rules. Otis is back in the kitchen for the night, on the ones & twos alongside Ed.
This is not a seated dinner. Think counter-style service, flowing wines curated by Gem Home, magazines for sale, and DJs soundtracking the night. A different take on hospitality, where we play with the format of what to expect in a restaurant. No tickets needed, just walk up. Open to all.
The first 30 magazine purchases will receive some @theyuzuco gifts 🍋
Music by @___.eugenia @em__yun @sonset.academy.ww (aka @jamierbh + @nateshuls)
The British Invasion in NY continues.
One night only. Let’s go.
Here’s our sous-chef Ed ( @_entc_ ) talking us through the story behind one of our new spring dishes - spicy hex beef tripe - and how he has turned the polarising ingredient into a dish for everyone.
Shout out Demi for the three-cornered leek!
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
🦋Cooking in copenhagen was a dream 🦋
1. Chicken liver parfait & Japanese knotweed Jelly
2. Fjord shrimp
3. Fjord shrimp, fermented J.choke, raddichio
4. Lamb medley, last year's ramson capers, this year's leaves
5. Wonder boy @kaspermedkaa
6. Lompe
7. Mind blowing razor clams @fiskebaren
See you soon 🌱🌱🌱
⭐️SRI LANKAN NEW YEAR⭐️ April 14th
We invite you to an evening of celebration, reflection and authentic Sri Lankan food cooked by Wasantha & @_entc_
Bookings are live and readily available via the booking link in our bio.
🍷
⭐️SRI LANKAN NEW YEAR⭐️ April 14th
We invite you to an evening of celebration, reflection and authentic Sri Lankan food cooked by Wasantha & @_entc_
Bookings are live and readily available via the booking link in our bio.
🍷
⭐️SRI LANKAN NEW YEAR⭐️ April 14th
We invite you to an evening of celebration, reflection and authentic Sri Lankan food cooked by Wasantha & @_entc_
Bookings are live and readily available via the booking link in our bio.
🍷
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Dinner with Kasper & Ed 🌲 Two chefs. Two perspectives. One shared approach to cooking.
On April 8th (yes, one night only!), Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging.
Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at (the recently closed) SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce.
Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking.
Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset.
The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. (Swipe to see the full lineup!)
📅 8 April 2026
🕰️ Seating from 17.30 – latest at 20.30
One night only. Limited seats. Booking is OPEN now.
Some shots of the behind the scene works for the @toothsome_magazine charity bakesale with proceeds going to:
@hospitalityaction
@thefelixproject
@youngmindsuk
Thanks @ashley__yun & @dkwoon for hosting a great fundraiser!
📸 the talented @matyaspaul
🌱🌱🌱
Some shots of the behind the scene works for the @toothsome_magazine charity bakesale with proceeds going to:
@hospitalityaction
@thefelixproject
@youngmindsuk
Thanks @ashley__yun & @dkwoon for hosting a great fundraiser!
📸 the talented @matyaspaul
🌱🌱🌱
Some shots of the behind the scene works for the @toothsome_magazine charity bakesale with proceeds going to:
@hospitalityaction
@thefelixproject
@youngmindsuk
Thanks @ashley__yun & @dkwoon for hosting a great fundraiser!
📸 the talented @matyaspaul
🌱🌱🌱
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Spent the last few days celebrating @figafigafigafigafiga for her birthday at @kneppwilding!
Wild swimming, walks & delicious bbq's
🌱🌱☘️
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Thank you to all who came and spent the morning with us! It was a treat to be able to host such a nourishing event in our second home @silolondon 💞
1. Julia's altar
2. Movement 1
3. Green Goddess, courgette, tomatoes
4. Movement 2
5. Granola on legs
6. Julia's granola, yogurt, foraged sloe jam
7. Movement 3
See you at the next one!
🌱🌱🌱
Buzzwords are easy to toss around — harder to live by. ‘Zero Waste’ gets the word salad treatment a lot, but @_entc_ actually walked the talk, during his time as head chef at @silolondon—the world’s very first Zero Waste restaurant.
In Issue One, he and @_chrisread forage magnolia blossoms and talk cross-border seasonality, R&D for their pop up at Berlin’s @bar____sway and what it means to really mean it.
Pre-order info coming soon.
Buzzwords are easy to toss around — harder to live by. ‘Zero Waste’ gets the word salad treatment a lot, but @_entc_ actually walked the talk, during his time as head chef at @silolondon—the world’s very first Zero Waste restaurant.
In Issue One, he and @_chrisread forage magnolia blossoms and talk cross-border seasonality, R&D for their pop up at Berlin’s @bar____sway and what it means to really mean it.
Pre-order info coming soon.
Buzzwords are easy to toss around — harder to live by. ‘Zero Waste’ gets the word salad treatment a lot, but @_entc_ actually walked the talk, during his time as head chef at @silolondon—the world’s very first Zero Waste restaurant.
In Issue One, he and @_chrisread forage magnolia blossoms and talk cross-border seasonality, R&D for their pop up at Berlin’s @bar____sway and what it means to really mean it.
Pre-order info coming soon.
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread!
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
🌱🌱🌱
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread!
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
🌱🌱🌱
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread!
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
🌱🌱🌱
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread!
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
🌱🌱🌱
Snapshots from last weeks pop up @giaccos_ldn with wonderboy @_chrisread!
+Mussels, smoked whey, Salty fingers
+Beetroot, dorstone, sorrel
+Bee pollen tartlet, white sprouting brocoli, Mousy wine hollandaise
+Limequat, chicken liver on toast
+ @figafigafigafigafiga date cake, cherry blossom, pomelo rind
Had a great time feeding y'all, shout out to @matyaspaul on the Lens!!
🌱🌱🌱
Thank you all that came to the @hot4u_ldn reunion at @papi.restaurant last week!!
🚨next pop up🚨
I'll be taking over the inductions @giaccos_ldnthis Sunday alongside @_chrisread!! Showcasing wonderful spring produce as well as forged items local to East london
See you there!
📸: @matyaspaul
🌱🌱🌱
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