The Routines issue
KOL, Notting Hill Fish + Meat, Sollip, Dinings SW3, Floffal, Kiln, La Grotta Ices, Lao Dao, Four Mamas, The Barbary, MORE
ABOUT FOUND • Routines
FOUND Routines chronicle how notable London area residents — across industries, neighbourhoods, and interests — spend their days and nights, from the first meeting to the final nightcap or weekend getaway.
The best routines are vibrant snapshots, full of personality, useful intel, and actionable recommendations. Collectively, they paint a picture of lives well spent in and around the city.
Know someone who would make a great FOUND Routine? Hit reply or drop us a line at found@foundldn.com.
WORK • Wednesday Routine
Teach a man to fish
MASAKI SUGISAKI • chef patron • Dinings SW3
Neighbourhood you work in: Chelsea
Neighbourhood you live in: Wandsworth
It’s Wednesday morning. What’s the scene at your workplace?
I run and own the modern Japanese restaurant Dinings SW3 in Chelsea, and Wednesday morning is normally when we receive a lot of fresh fish and seafood directly from our fishermen in the Southwest of England. As a Japanese chef in London, sourcing the quality of ingredients required for my style of cooking has always been the biggest challenge, but I’m proud to have developed direct networks with sustainable British fishermen. This means my kitchen’s hectic in the mornings, but it’s a super exciting moment for a chef.
What’s on the agenda for today?
I'm in the middle of a four-hands dinner series called Gill to Tail. It’s a sustainable seafood event where we celebrate using every part of the fish. We've already had dinners with some amazing chefs: Jamie Lee from Kødbyens Fiskebar in Copenhagen, and Kyu Jeong Jeon and Duncan Robertson from Bokman and Dongnae in Bristol. I'm now busy planning for next week's edition with Mark McCabe from Henrock in Bowness-on-Windermere. All the chefs share our ethos, and we create a menu together using sustainably sourced ingredients.
Any restaurant plans today, tonight, this weekend?
Top of my list right now is a restaurant called Sollip, from Korean chefs Woongchul Park and Bomee Ki. I met them at an event outside London and I’m a big fan of their style. It’s a simple, minimal but well-thought-out concept, which is very inspiring. They’re such lovely people too.
Any weekend getaways?
My favourite getaway is a little town called Stockbridge, which is only an hour and a half’s drive away. It’s a very cute town with a beautiful chalk stream filled with fish. I love going there with my friend and fellow chef Valentine Warner to fly fish.
What was your last great vacation?
I’m a big fan of Cornwall. It’s a little far, but totally worth it. I normally visit my fishermen friends there, head out to the sea on their boat and learn their sustainable methods. In return, I teach them traditional Japanese techniques on how to kill seafood to keep its quality. I also visit my friend Dan Cox, who runs Crocadon near Saltash. He’s the most talented sustainable chef I know. He harvests the majority of ingredients himself and creates amazing dishes.
What’s a recent big-ticket purchase you love?
Hand-forged cutlery from my friend Alex Pole. I met him at an event in Norway and fell in love with his products. Since then, I’ve been doing collaboration events with him every year and have even learned how to forge chopsticks. I love that his products are full of personality. He’s now making whole sets of cutlery, which I’ve ordered and developed with him for the restaurant. I can’t wait to start using them.
–11/06/25
WORK • Wednesday Routine
Chopping block
FLOSSY PHILLIPS • butcher, chef, scavenger • Floffal
Neighbourhood you work in: Mayfair
Neighbourhood you live in: Camberwell
It’s Wednesday morning. What’s the scene at your workplace?
I’m a butcher by trade, and this runs parallel to my independent work as creator of Floffal, which seeks to re-inspire and re-invigorate the bits in and around food, how it's found, and our feelings towards it. I guest-chef and run various events across the year, all celebrating offal and foraged or 'scavenged' food. If I’m working from home with Floffal, I’m usually developing dishes with ingredients I’ve scavenged or sourced throughout the week. I'll spend the morning making lists or plans in the lead-up to an event, writing about past dishes, and researching individual ingredients and recipes to see how I can apply my own offal approach. There may be a few emails or phone calls with collaborators for future projects, too.
When I’m not working on Floffal, I’m at my day job at Butcher Shop in Mayfair, which is part of Farm Shop. I arrive just before 8a and say hello to the animals in the walk-in and the counter, then change into my steel-cap boots. It’s very peaceful this time in the morning, particularly when I’m on my own.
Like butchery itself, laying a counter can be meditative. You have to be focused; otherwise, frankly, you’re in danger. It’s a kind of choreography and curation of different cuts, presented so the customer’s eye can easily read through the options. It’s part of my job to educate and demonstrate the makings of meat. After all the labour and care that goes into breaking down a carcass, you want to present it in as refined a way as you can.
I’ll make sure the counter is full and set, do the temperature checks, put a fresh batch of beef mince through the machine (it smells fantastic), then trim up another fillet or bone out a fresh sirloin or rib-eye for steaks throughout the day. I replenish the sausages, stick the ticket pins into each item and wipe down the surfaces. I’ll always check if we have orders to fulfill and plan the rest of my work accordingly.
What’s on the agenda for today?
If I’m in the shop, it could be sausage-making (or boning out large pork joints ready for further sausage-making) in anticipation for the weekend. We use fresh, individually weighed out seasonings and ingredients to hand-make the sausages from scratch.
In terms of Floffal, I’m figuring out the line-up for future events. In February, for the second year in a row, I held an event called ‘For the love of (Fl)offal,’ centred around Valentine’s Day. It featured five courses of hearts with five wine pairings, curated with my long-standing and beloved collaborators at Veraison Wines. I develop each course, taste and pair it with the wines in a session before the date, then host an intimate offal insight for guests, talking them through each course. This year, I brought a whole raw ox heart out for a DIY tartare exercise for my guests.
Any restaurant plans today, tonight, this weekend?
I eat out for the food I could never recreate at home. Kiln in Soho is my favourite place I’ve found (so far) in London. I never turn down the opportunity to go there. Speedboat is also excellent, fun and casual enough for a spontaneous midweek meal out.
I tend to graze through the day, which isn’t best practice, but I don’t enjoy physical labour on a full stomach. I have to feel energised to butcher, but certainly not to the point of digestive sluggishness. If I’m not going out, I’ll forage through the fridge, eating leftovers from a Floffal cooking day. I might swing by The French House in Soho, or Veraison Wines back in Camberwell for a drink with friends.
How about a little leisure or culture?
Before I was a butcher, my degree and career background was centred in arts and culture so I’m always on the look-out for an exhibition to visit over the weekend. I attended the Francis Bacon show at The National Portrait Gallery last November. Bacon (naturally) is a favourite artist of mine. It was, as he always is, sensational.
Any weekend getaways?
I was very fortunate to be brought up in Dorset, in a very rural area. My mother now lives in West Lulworth, by the sea and the famed Jurassic Coast. When I can, I try to get down there for a few nights — Dorset inspired and educated much of the ‘scavenger’ in me, as did my mother. There’s always the anticipation of a roadkill supper or foraged ingredients to cook with that I don’t really get in London.
What was your last great vacation?
At the beginning of January, I went travelling around Southern India with my mother and sister. In the space of two weeks, we covered Mumbai, Goa, Kerala, Thekkady, Pondicherry, Chennai, and back to Mumbai. It was intense, and there wasn’t much meat, but I insisted on having curry at least once a day. We ate lots of sambals, as that’s traditional Keralan fare, and also fish. I did manage to find some offal in the way of ‘mutton liver roast’ at a restaurant on a stop-off between Thekkady and Pondicherry. We stayed on a houseboat in Kerala and spent time sighting an eagle catching a fish, and so many other birds, wildlife, and farmland. It was incredibly peaceful, and we had food prepared for us from scratch by a crew member.
What store or service do you always recommend?
I love Curtis Pitts Deer Services for venison and game, and I’m always on the Great British Chefs website, searching for recipes or stories.
–16/04/25
WORK • Wednesday Routine
Inside scoop
KITTY TRAVERS • confectioner • La Grotta Ices
Neighbourhood you work and live in: Elephant & Castle
It’s Wednesday morning. What’s the scene at your workplace?
Wednesday morning sees me fleeing as an act of radical self-care (flinging myself on my bike, feet skidding off the pedals) at 8a. This might not seem particularly early, but it crucially means that I miss the usual daily routine for my kids (teeth-brushing, packed lunch-making, school run, etc). This is incredibly freeing! I stop by work to put away my dairy order, plus a box of tiny Corsican clementines that’s been delivered, but I’m just in and out, on my way to my weekly class at Alan Herdman Pilates.
Wait, come back! Exercise is the most boring thing you can talk about, and I’m sorry to do it, but my 20+ years of cooking professionally have been ruinous, and it’s important I try to repair the damage. My class is right across London, just off Edgware Road. It suits me just right because it’s quite serious and proper, but not competitive at all. Most of the other devotees are of advanced years and are very genteel, remarkably lithe, and flexible. We puff away gently like a room full of slow electric kettles for an hour, and then it’s time for breakfast. I go to the café at La Fromagerie. It’s cramped and a bit dark, but (similarly to my pal Leila’s Shop), they cook with lovely ingredients from the grocery shop next door. I have scrambled eggs on toast, Tabasco sauce, and very hot coffee.
What’s on the agenda for today?
I persevere with an article I’ve been trying to finish for ages about the director Mati Diop. I look up her documentary Dahomey, and it’s screening in half an hour's time at the amazing Garden Cinema just off Kingsway. Tickets are a fiver and it’s only an hour long, so I throw ice cream-making to the wind for the morning and cycle towards Aldwych.
At this point, just in case you think I’m a spoiled little pig living the high life… you’re right, I am. But also, my husband has been working on a film for the past eight years and has been away a lot, so I’ve been taking care of kids/house/ice creams and trying to keep life functioning which sometimes feels completely overwhelming. He finished the grade this week and his work is done, and that’s my excuse for taking time off for a little treat today.
Cycling is the best way to get around London, and it’s one of the only times I’m able to think thoughts. At home, my naughty but nice little children take up all my mental energy. In my euphoria, I start imagining a tropical fruit cassata. Back at work, I juice the tiny clementines and save the cut halves for stuffing. Then, I finish batches of key lime, zabaglione, and Sicilian feijoa ice creams so they’re ready for a taste test tomorrow.
Any restaurant plans today, tonight, this weekend?
Eating out alone once a week with an old copy of a New Yorker (from Shreeji Newsagents) is a pleasure I look forward to almost too much. Sometimes I go to Toklas Bakery because they also have the best coffee cups in town: olive green ones just the right size for my long black, and delicious crispy pizza topped with potatoes or Jerusalem artichoke and sour Italian soft cheese.
How about a little leisure or culture?
I’m looking forward to dinner some night soon at Lao Dao. It’s a Chinese XinJiang restaurant in a beautifully restored 1920s Kennedy’s Sausage Shop on Walworth Road. It has a cool, festive atmosphere, and I just love it there. We’ll order dark, tender chicken stewed with Szechuan pepper, star anise, and potatoes, crowned with a single, wide, neverending noodle. Also: huge pots of steaming tea and nice wines from Ancestral.
Any weekend getaways?
I love a weekend getaway to Paris, where I get an ice cream (wild strawberry Melba cup) at the historic Berthillon tea room on the Île Saint-Louis. It has to be in the seated section, because then you get to eat out of beautiful scalloped metal coupes from Madame Berthillon’s private collection.
What was your last great vacation?
The aforementioned key limes were bought from the Hamlin Stevenson farmers market in George Town, Grand Cayman, after a recent residency at the dreamy Palm Heights hotel. I initially didn’t want to go because I’m afraid of flying, and also because I’m a horrible snob — a Google search of the local supermarket revealed it was full of Waitrose produce and shortbread, so I assumed it was a place of homesick expats living in a tax haven and that everything was imported. That may be true, but it’s also true that there are incredible farms on the island growing crazily fragrant guava, june plum, genip, naseberry, papaya, soursop, green coconut, and starfruit.
And though this won’t be a newsflash to anyone who has come from or been to the Caribbean before… the water is warm, clear, and full of red snapper and leaping swordfish. The sand is like icing sugar, and Palm Heights just seems to draw the best, sweetest, most gorgeous staff (who are also great cooks) from all over. I had a lot of fun working alongside them. I miss it and can’t wait to go back.
–19/03/25
WORK • Wednesday Routine
Chef’s dream
SANTIAGO LASTRA • chef • KOL
Neighbourhood you live in: West London
Neighbourhood you work in: Marylebone
It’s Thursday morning. What’s the scene at your workplace?
I start most mornings commuting to Marylebone and KOL, where I work on new dish ideas with our head of research and development in our test kitchen. We’re always tasting and trying new developments, according to what produce we have and what our suppliers have in stock.
What’s on the agenda for today?
We’ll start with R&D for the new menu, then a PR and marketing meeting to go through the strategy and documents for different events and partnerships. Next, I’ll try a few dishes with our head chef, Rey, before lunch service. Over lunch, I’m busy finishing dishes, serving guests and talking to people, then it’s over to our other restaurant, Fonda, for short rib tacos at staff meal. In the afternoon, I’ll have a catch-up with Fonda’s managers and a briefing with the team. I’ll speak to Fonda’s head chef, Lewis, to check the mise en place and taste a few dishes, then finally I’m on the dinner service at Fonda, overseeing the pass, running the food and chatting with the guests.
Any restaurant plans today, tonight, this weekend?
In Soho, I’ll visit Kiln or Mountain. For a more casual meal, Trullo in Islington, which has amazing pasta, and Sushi Show in Camden or Shoreditch, which is always reliable.
How about a little leisure or culture?
I love cold water swimming, followed by the sauna, and I also love football and basketball in the warmer months. Earlier in the year, I saw Lily Collins’ play, Barcelona. It was fantastic.
Any weekend getaways?
Somerset is beautiful and has great local restaurants and pubs to explore, and you can see the fields where most of the produce comes from. I’d love to head up to Scotland sometime to visit Pam Brunton’s restaurant, Inver. In Kent, The Sportsman is another great place outside of London.
What was your last great vacation?
The Yucatan Peninsula. While visiting family in Mexico, my girlfriend and I took a few days to enjoy the beaches in the Caribbean and see the cenotes – huge underground water caves that are super cool. We also took a day trip to explore the jungle and had some incredible cochinita pibil.
What’s a recent big-ticket purchase you love?
A Moleskine Smartpen and notebook. You write or draw with the pen and paper like normal, and it transfers the note instantly to your phone. It’s great to have an easy backup of notes online, especially as my notes get dirty in the kitchen. I write in a creativity journal now, and it’s the best way to keep track of those ideas without losing inspiration or getting distracted by my phone.
What store or service do you always recommend?
Notting Hill Fish + Meat, a chef’s dream for its wide variety of international, local and seasonal products. They have everything there, from fresh tuna to carrots. It’s not a typical grocery shop, so it’s not cheap, but the quality is fantastic and worth it.
–16/07/25
WORK • Wednesday Routine
Mama says
MORGANE BESINS • CEO & co-founder • Four Mamas
Neighborhood you live in: Paddington/Bayswater
It’s Wednesday morning. What’s the scene at your workplace?
Working from home most of the time, my mornings are set to the rhythm of my daughters. Calls are never scheduled until they’re off for the day — those early hours are all theirs. Then it’s time for my latte(s) with emails, a quick shower, and finally, my day can properly begin. I often grab my coffee at Foreign Exchange — their carrot cake is so good. On sunny mornings, you’ll find me at Hagen on Ledbury Road, enjoying a coffee while indulging in a little people-watching.
What’s on the agenda for today?
A mix of meetings with women’s health experts and brand partners. I love walking to my meetings — Marylebone and Fitzrovia are frequent destinations. My co-founder Olivia and I often grab lunch at Ottolenghi and chat about life and business. Once home, I transition into family mode: the bath-dinner-bed routine with my daughters, then binge-watching TV shows with my husband.
Any restaurant plans today, tonight, this weekend?
I tend to stay local in Notting Hill. For dinner, The Barbary or WILD are staples, while Canteen or BEAM are perfect for lunch. For a celebratory night, Dorian is a must. When I’m craving comfort, I’ll order a burger from Bleecker for a cosy night in (dare I say once a week?). On my to-do list? A leisurely stroll through Borough Market, sampling dishes from various food stands — something I haven’t done in ages.
How about a little leisure or culture?
Walking in Hyde Park is my year-round escape — simple, yet an easy family week-end activity that pleases the whole family. I try to visit exhibitions when I can. Tate Modern always has fantastic exhibitions and allows a wonderful walk by the Thames. Once a year, I indulge in a ballet at the Royal Opera House. The last performance I saw was Swan Lake — timeless and unforgettable…
Any weekend getaways?
My latest getaway was Venice, staying at The Venice Venice Hotel, which serves the best Aperol Spritz. I still remember my pasta from da Ivo! Paris is a regular destination to visit family and friends every couple of months. If I’m staying in the UK, a weekend at Lucknam Park or Soho Farmhouse always feels like the perfect escape.
What was your last great vacation?
Our family house in Spain — an annual trip with our closest friends. It’s a tradition that never disappoints. We also loved staying the week in Marrakech. Best destination for early spring to enjoy some sun and amazing food. Japan is next on my list for a big adventure!
What’s a recent big-ticket purchase you love?
Oasis for summer 2025!
What store or service do you always recommend?
When I lived in Shoreditch, I spent my entire time at The Goodhood and The Brokedown Palace.
–02/04/25