With access to regenerative mixed farmland in Northamptonshire, The Cocochine kitchen will enjoy fruit, vegetables, seasonal flowers and livestock, including game as well as native and rare-breed pigs direct from the farm. The land also boasts a natural spring, supplying the restaurant with still and sparkling water. Guests can expect many other examples of extraordinary ingredients to make an appearance in his dishes.

From an independent, fully traceable, single-origin chocolate producer based in rural Suffolk to a 100% preservative-free, pure coconut cream recently discovered in Larry’s native Sri Lanka. He explains, “Growing up in a village in Sri Lanka, you understand from an early age how much time and commitment goes into farming great ingredients. 

As chefs, we have access to some of the finest produce in the world, and I want to support those systems both here and overseas and celebrate them in every menu.”

From the kitchen to the interior, The Cocochine is a celebration of art and craftsmanship. Design touchpoints create a sense of welcome.

The ground level hosts the 28-seat main à la carte dining room, where lighting casts no shadow at the table so guests can dine comfortably without light glare. Leather-clad handrails guide you to the first level, where a specially commissioned mosaic inspired by a former exhibition at Hamiltons Gallery of work by Guido Mocafico, covers the floor.

The room houses a seven-guest chef's counter with views into the heart of the building - the kitchen. In this flexible space, guests can enjoy a pre-dinner drink and canapés or just one course and a glass of wine. The space can also be reserved for small private occasions with bespoke menus

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The private space is allocated entirely to the restaurant’s second and final floor. A stunning 5-metre-high, coffered ceiling, with two large original inset rooflights, bathes the room in natural light during the day. The room has retained its original Sarrasine-styled fireplace with a working fire for colder days and boasts a dedicated kitchen and wine storage. 

Textural elements of polished stone, soft leather and warm oak from the room’s bespoke furniture are further enhanced by a revolving series of curated original artwork from Hamiltons Gallery.  With the addition of a 250cm television screen discreetly set within custom-made cabinetry, the space provides an elegant backdrop for any occasion for up to 14 guests to meet, mix, dine and relax in private comfort.

The wine cellar is found in the basement. Classics from Burgundy and Bordeaux and a selection of iconic wines from around the world will sit alongside boutique and small production varietals. The core of the list is from the private cellar collection of up to 1,000 references of fine wines and champagnes. Non-alcoholic alternatives will be fermented, diffused and distilled in-house from a selection of hand-rolled, cold-brewed teas from Sri Lanka and syrups extracted from the fruit and flowers from the farm.

A visit to The Cocochine begins with a phone call; no online booking services are offered. Every element of the restaurant is considered, and the experience, from the outset and throughout, is about personal connection and old-school hospitality.

The Cocochine will be open for lunch from 12.00 with last orders at 14.00 and dinner from 18.00 with last orders at 21:30.

www.thecocochine.com