Classically trained but undefined by any particular style, Larry offers a cuisine that is an homage to his travels and experience; at its core, it is a celebration of ‘the joy of eating’. Set over four floors the restaurant will offer 28 covers in the main dining room, seven at the chef's counter and a maximum of 14 in the private dining room.  

Given his 20 years of experience in fine dining, he has curated relationships with a select list of fishers and artisan producers to source the finest ingredients in Britain and overseas.

With access to regenerative mixed farmland in Northamptonshire, The Cocochine kitchen will enjoy fruit, vegetables, seasonal flowers and livestock, including game as well as native and rare-breed pigs direct from the farm. The land also boasts a natural spring, supplying the restaurant with still and sparkling water.

Guests can expect many other examples of extraordinary ingredients to make an appearance in his dishes - from an independent, fully traceable, single-origin chocolate producer based in rural Suffolk to a 100% preservative-free, pure coconut cream recently discovered in Larry’s native Sri Lanka.

Larry said: “Growing up in a village in Sri Lanka, you understand from an early age how much time and commitment goes into farming great ingredients. As chefs, we have access to some of the finest produce in the world, and I want to support those systems both here and overseas and celebrate them in every menu.”

The Cocochine will be open for lunch from 12.00 with last orders at 14.00 and dinner from 18.00 with last orders at 21:30.