OMA restaurant

Thank you, The MICHELIN Guide.

Still celebrating the amazing success of our sister restaurant, AGORA. Thank you, SquareMeal, for recognising us alongside the greats!

The penultimate wrap up from dcco. this year: SMOKESTAK. This November, SMOKESTAK celebrated 8 years at 35 Sclater Street. It offered a chance for us to dig into the archives and appreciate the creative journey the site went through under the visionary guidance of our now long-term design partners, Box 9. Their idea was to recreate the charred, burnished interior of a smoker in the restaurant. Apart from the odd facelift, the space still feels unique and totally SMOKESTAK’s own. A credit to Lou and her brilliant team. AGORA. A really lovely surprise to hear we were named as the Best New Restaurant Opening of 2024 in The Infatuation’s Readers’ Choice Awards. Such a lovely way to honour the founding team’s hard work: it takes a lot of effort to make a new restaurant opening feel so effortless. manteca. We celebrated 3 years of manteca’s brick-and-mortar site on Curtain Road with a specials menu charting the journey from its two pop-up sites to our home today via dishes and drinks synonymous with each address. A chance to tell the story of perseverance, creativity and passion behind manteca and celebrate the tenacity that got us to where we are. In addition: our co-founder, Chris, and head chef, Jake, spent a few days on the island of Crete with our olive oil supplier, Two Fields Zakros. A joy to meet a few of their farmers, witness their olive oil production, and learn how Two Fields is changing the way olive oil is created. We are very proud to work with them and use their product in our restaurant. OMA. Our head chef, Jorge, spent some time in the market garden at Borde Hill, one of the farmers working with our veg supplier, SHRUB. He got to see how the Estate's head gardener, Deedee, is biodynamically farming to improve soil health and cultivate happier, more nutritious produce. He then got his hands dirty by helping prep the soil for the coming months - come spring, his contribution will manifest in the veg that will be used in OMA. A satisfying, 360 degree story. 

We are so proud of Khadija, aka KD, who has been named one of CODE's 30 under 30 most influential young people in hospitality. She’s done an immense job ‘rounding the troops’, bringing such a positive warmth to the room (guests and team alike). This award is a wonderful way to acknowledge her hard work. Congratulations to KD, and to the whole class of 2024/25.

Big congratulations to our sister site, AGORA.

October round up.    OMA restaurant | a few of the team visited Matt Gregory Wines in the East Midlands to support with their annual harvest. A brilliant chance to be a part of the journey and gain valuable, firsthand insight into the world of wine production.    AGORA | plenty of supplier visits, including to Flourish Farm to learn how founder, Calixta, regeneratively farms. We also made the journey to Cornwall where we had an incredible afternoon with our meat supplier, Matt Chatfield. His mission is to rethink the lifecycle of working animals by giving ewes who can no longer breed a peaceful end of life. We are super proud to work with him.    manteca restaurant | game season is in full swing. Our menu has come alive with some of the best feathered and furred game now available. Our menu will change constantly whilst the season lasts, adjusting around the game our suppliers have on offer and creatively using every part of the animal we purchase. Currently featuring a pheasant ragu made with minced pheasant breast, pheasant offal and house cured pancetta. The legs are reserved and served cotoletta style. More to come.    SMOKESTAK | this Friday we celebrate 8 years of SMOKESTAK at Sclater Street - and also our new(ish) GM, Nina's, birthday! Cheers to Nina, and cheers to SMOKESTAK.

Delighted to celebrate news from our sister restaurant, AGORA. Now featured on the The MICHELIN Guide. Huge congrats and so well deserved.

September at dcco. OMA restaurant + AGORA | In the lead up to opening both restaurants, David paid multiple visits to Athens and the Greek islands to learn, eat and develop the story he wanted to bring back and establish in London. It was a joy to take the senior teams of both restaurants back to the source of his inspiration for a 72 hour odyssey through flavour and culture, reconnecting with old friends in Athens and Kea island, and making new ones along the way. manteca restaurant | We have firmly entered game season. Starting on August 12 and lasting until end of February next year, it sees our menu come alive with a rotation of dishes such as venison chop with pickled red currents, venison ragu with cocoa fettuccine, and wood pigeon, liver toast and crab apple jelly. Proudly working with world class suppliers such as Aurox, The Rare Breed Meat Company, Swaledale and Taste Tradition, we will reimagine our menu constantly around what they have on offer over the coming months. SMOKESTAK | Dare we say it, but festive season is fast approaching. We locked in a fresh new menu ahead of this year's edition, which our team were lucky enough to sample last month. If you're interested in celebrating with us, you can view the full offering at https://lnkd.in/e-_6XbMh.

OMA is hiring. On the hunt for an experienced Sommelier or experienced Head Waiter with a genuine passion for wine looking for a new challenge, to join our team at Borough Market. Email wine@oma.london to apply.

Our sister restaurant AGORA is looking for new talented chefs. Apply at careers@dcco.co