Pario pop-up debuts at Damien Hirst's gallery with chefs Charles Bryant and George Browne

Two of London's most exciting young chefs have teamed up to launch an exclusive 'Best of British' pop-up dining experience at Damien Hirst's Newport Street Gallery in Vauxhall from 9-12 October. Pario is a bold new venture that celebrates the finest British produce with a focus on simplicity, sharing-style dishes, and quality-driven ingredients.

Pario will be open in the evenings and also serving lunch on Friday and Saturday, with just 60 seats available. It's led by talented young chefs Charles Bryant—formerly of The Dorchester and Alyn Williams at The Westbury—and George Browne, a private chef working on cutting-edge dining experiences across London. They focus on sharing-style dishes and quality-driven ingredients in the space formerly home to Pharmacy 2 restaurant, once a collaboration between Hirst and Mark Hix.

Bryant comments, “Taking the space within the gallery is a hugely exciting opportunity and perfect for the sort of experience that George and I are to deliver. Pario is all about letting the quality of British ingredients speak for themselves – and in an exclusive and distinctive location. We've built a menu that highlights the best seasonal produce the UK has to offer, from sustainable seafood to prime cuts of meat.” Browne added, "It's creating dishes that are simple but executed with precision, where every element on the plate has a purpose and enhances the natural flavours. For us, it's not about overloading the dish but about celebrating each ingredient in its purest form. Their vision is to create a dining experience centred on British heritage and the very best seasonal produce, offering delicious food that focuses on high-quality ingredients.” 

The menu will feature a rotating selection of sharing-style plates highlighting the very best ingredients. Dishes include ex-dairy dry-aged ribeye, barbecued Cornish lobster tail with tempura claws, crispy hash browns, and fennel seed mayo. There will also be sides like house crispy potatoes with confit garlic and beef dripping, while desserts include milk ice cream affogato.

The team behind Pario also includes John Guilbert, previously of JKS Restaurants, who will head up the front-of-house operations.