About this episode

Chef Abbie Hendren discusses her journey and experiences in launching a new restaurant in London.

In this week's episode of Mise en Place , we sit down with one of London's brightest culinary talents, Chef Abbie Hendren, Head Chef at the much-talked-about Teal by Sally Abé in Hackney. Having spent 15 years honing her craft in some of the capital's finest Michelin-starred kitchens, Abbie shares the remarkable journey that has taken her from a teenage kitchen porter in rural Rutland to leading the kitchen at one of London's most exciting new restaurant openings. Abbie opens up about her experience working alongside the legendary Sally Abé, the challenges of launching a new restaurant from scratch, and the philosophy behind Teal's celebration of classic British cooking. From reinvented Victorian dishes like the Penny Lick to the restaurant's now-famous Scotch Egg and Marmalade Ice Cream Sandwich, we explore how nostalgia, seasonality, and modern technique combine to create one of the city's most exciting menus. The conversation also dives into Abbie's appearance on Great British Menu , where she cooked dishes inspired by iconic British films and caught the attention of Sally Abé herself. She shares behind-the-scenes stories from the competition, the highs and lows of restaurant…

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