Sebastian Myers

If you’ve taken a look at Seb’s Instagram stories, you would hardly know he is a chef – the man has a talent for unearthing obscure videos of animals doing the strangest things. But don’t be mistaken friends, this is a disguise, Sebastian is an incredible and dedicated chef which anyone that knows him is well aware of. We hope most of you have tried his food and can feel for yourself the essence and authenticity of his cooking. Below are some photos of our pre-opening at Planque when we were still just a construction site and had to pull together a photoshoot, Seb swung into action, set up a makeshift kitchen and created some amazing dishes – consumed quickly by all on set.

Enjoy the below case study of our chef extraordinaire Sebastian Myers.

1. You're handed a wine list, what do you do?

Smile awkwardly then pass it to whoever I’m dining with.

2. How do you know the wine you're drinking is good?

Well that’s really open to interpretation, the right wine at the right time is what’s important to me. A cheap and cheerful bottle shared in a park with friends can be as good as a properly aged bottle in a fancy two star, just depends on the mood right?

3. What is something fascinating you’ve been told over lunch?

“Gravity has no colour.” Leandro Carreira

4.In whose company do you most enjoy drinking wine?

Whoever will have me.

5. Can you describe your ideal combination of wine, music, and setting?

At the moment it’d be somewhere by the sea. A cosy restaurant tucked into a cliff face overlooking a sandy beach on a very hot day. A few nice bottles, something with bubbles in it to start. Freddie Gibbs turns up and plays a live set in the restaurant… is that too much to ask?

6. What sort of food would you add to the equation?

Excessively large plates of prawns, oysters, grilled fish and a little salad with a sharp vinaigrette.

7. What is the most memorable bottle of wine you’ve drank?

Maybe a bottle of Champignon Magique from Pierre Beauger.

8. Where did you drink it?

At his place in the Auvergne, it started with a cellar tour, ended with him giving us a bird watching lesson and too many bottles of wine. I was working at L’Auberge de Chassignolles at the time. When we got back home the foxes had been in the chicken coop, so it was a memorable day for sure.

9. Is there a characteristic you look for in a wine and in a friend?

Juicy.

10. What is your approach to drinking?

It should be about having a nice flow, often book-ended by a bottle of something bubbly. Though more often than not I subscribe to the words of my friend Ben Sears “I have nothing to do tomorrow, so I’ll drink with reckless abandon.”

11. Do you apply this approach in other aspects of life?

I’m not sure but maybe I should.

12. What shall we open next?

A sandwich shop.

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