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Phox Elements
GANNET STREET KITCHEN · THE BRIGADE

Meet the six behind the pass.

Dinner Wednesday to Sunday for sixty covers, cooked on two ranges and a wood oven. Find each of us in the photo by number.
Open since 2017
Menu changes weekly
Wed to Sun
The Gannet Street Kitchen brigade lined up at the pass
01
Ana Pereira-Hale Head chef
02
Callum Dewhirst Sous chef
03
Nia Okonjo-Barr Pastry chef. In at six for the bread, forty loaves before service.
04
Joe Tattersall Chef de partie, fish
05
Maddie Rourke Commis chef
06
Stan Oduya Kitchen porter
Photographed at 7am on a Thursday, before the bread went in.
Hover or tap a number to see who it is
THE BRIGADE
06 IN THE PHOTO
01

Ana Pereira-Hale

HEAD CHEF
Rewrites the menu every single Friday.
02

Callum Dewhirst

SOUS CHEF
Runs the pass and all of the butchery.
03

Nia Okonjo-Barr

Quoted below
PASTRY CHEF
In at six for the bread, five days a week.
04

Joe Tattersall

CHEF DE PARTIE, FISH
Meets the boats on the quay at seven.
05

Maddie Rourke

COMMIS CHEF
Two summers in, and now runs garnish.
06

Stan Oduya

KITCHEN PORTER
Fourteen years here. Knows every pan.
03
NIA OKONJO-BARR
Pastry chef, here since 2019
“Bread is the first thing on every table and the last thing I think about at night. If the loaf is right, the whole room relaxes.”
Nia bakes around forty loaves before service, from a starter she brought with her from her last kitchen.