Zoé first started bartending at a neighborhood cocktail bar while studying at Goldsmiths and loved it so much that she pursued it post-graduation. She transitioned towards wine through natural wine bar Silver Lining, then heading up natural wine cellar La Cave at the Hoxton and has now taken the drinks lead at Apricity with a focus on all things organic & biodynamic. She is interested in best sustainable practices, prioritises biodiversity and indigenous grape varieties and works with conscious, organic producers who let the grapes speak for their terroir only and also strives to list local, British wines.
Will started cooking at 15 in a village farm shop. After university he started working at Raymond Blanc’s 2 Michelin star restaurant Le Manoir Aux Quat’Saisons and Helene Darroze at the Connaught, finally settling in Silo London as head chef working closely Douglas McMaster and Ryan Walker. Will believes the true nature of gastronomy should be a mirror to regenerative agriculture, to ecosystems, to biodiversity, and to soil health. Cooking modern European food with an umami twist. Fermentation, fire and fuck all waste.
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