Our Story

Table at 464 is the work of one stubborn chef.

Ernesto trained at Le Cordon Bleu, did his years in Michelin-starred kitchens across London, then spent over a decade cooking on private luxury yachts — which teaches you two things: how to cook for people who've eaten everywhere, and how to make it work with whatever you have on board.

In 2023 he came ashore, testing the idea through pop-ups and residencies under the name Embers. They worked — too well to stay a side project. And being the stubborn guy he is, he thought: f*ck it, he'd do it alone. No investors, no backing, no partners, no team ready to go, no PR — a shoestring budget and a 'don't tell me I can't do it' attitude.

Then came the search: over a year of viewings, near-misses and almosts — until he drove past the derelict Beer & Burger site on Kingsland Road that had sat empty for several years. Everyone else saw a shell. He saw the room. He signed the lease, picked up the tools, and spent seven months rebuilding it single-handed, fifteen hours a day.

The derelict former beer and burger site at 464 Kingsland Road before the rebuild - kegs, tools and bare walls — 464 Kingsland Road, as found. Seven months of work ahead.

In May 2025, Table at 464 opened. No staff, ten wines on the list and a menu that was — in his own words — good enough. A quiet soft launch with a bunch of friends, and then the real work: filling an empty restaurant and wine bar.

The idea hasn't changed since day one. A stripped-down, no-frills room — the kind of place Ernesto would want to eat in himself — with all the effort happening where you can't see it. Wines chosen carefully, a menu that changes as often as the kitchen gets a better idea, and prices the neighbourhood can actually afford.

Still aiming for big things.

The finished dining room at Table at 464 - long table laid with wine glasses, exposed brick and plaster walls — The same room today — set for our first wine tasting, July 2026.

Grilled dish with salsa verde and courgettes at Table at 464

Baby vine tomatoes with fermented cucumber and basil at Table at 464

Plated dish with smoked yoghurt at Table at 464

Cured fish with dill and celery at Table at 464

From a derelict shell to the plates we send out today.