Welcome to Amuse Bouche | Claude's Kitchen

Amuse Bouche champagne bar, established 2006, the Parsons Green hotspot known for great champagne at London's most competitive prices. If serving up London's finest and best value Champagne isn't enough then awesome cocktails are on offer both classical and seriously un-classical. Since the start of Claude's Kitchen expect home-made seasonal mixes and concoctions.

Launching early 2013 Claude’s Kitchen has quickly become a local favourite. Claude’s has received some great reviews including Fay Maschler (4*s Evening Standard), Timeout (5*s) and many others. Claude’s Kitchen also featured number four on the Evening Standard’s best new restaurant openings of 2013.

Claude's food offers a short, intelligently considered and sustainable menu which changes weekly. The kitchen will keep you on your feet whilst producing unusual, fun and delicious food. A Bar Menu also produced and inspired by the same kitchen is available in the bar.

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Book at the Bar




Opening Times
Dinner: Monday – Saturday 6pm – Late
Lunch Sat & Sun 12-3
Bar: Weekdays 4pm - 12.30am
Weekends 12pm – 12.30am

*please note we are not licensed for under 18s after 6pm.



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James 'Shhhots' Morris

Owner

James Morris has always had a huge passion for food and drink. He started working in the industry in 1999 whilst at university in Bristol. After uni he moved to London and co-founded Peppermint events, specialising in outdoor events. Peppermint is still running today and is going from strength to strength.

James made the move into fixed venues in 2004 and helped to turn the Hollywood Arms in Chelsea into a go to site until it was sold to Youngs. In 2006 James Co-founded Amuse Bouche and turned a failing site into one of the most popular venues in SW London, supplying the best value champagne in London to the masses.

When James was introduced to Claude Compton he seized the opportunity to further his interest in food and combine forces to create Claude's Kitchen and the new Amuse Bouche!

George McCabe

General Manager

George McCabe worked in bars and nightclubs while studying at university in South Africa. He moved over to the UK in 2001 and began working for an independent bar where he completed NVQ's in hospitality. This was all back in the day where you would have your name put above the door, which he recalls was a very special moment for him, especially as his employer had spelt his name wrong and insisted that this is how his name would be spelt going forward.

George then moved onto a larger branded bar operation and eventually found himself working in favoured branded restaurants. Most recently as General Manager for one of the larger sites in what is considered to be one of the best restaurant brands on the high street where he was relied upon for the trialling, training and development of all levels of management recruited into that company at restaurant level.

George joined Amuse Bouche in November 2012 as he was excited about the prospect of working with Claude and Jim developing the restaurant upstairs and pushing forward on the bar downstairs and is very excited about all of the positive feedback that that has been received so far.

Claude 'The Sword' Compton

Head Chef & Owner

Claude left his beloved surfboards & skis behind and headed to the big smoke to build on a love of cooking honed from years spent hosting one of the most prestigious chalets in Val d'Isere. Claude secured positions working under some of London's most notable chefs, with experience including most recently Petersham Nurseries Café (working with both Skye Gyngell & Greg Malouf) and Club Gascon (Pascal Aussignac's multi-award winning Flagship). This mixed with a biochemistry degree promises for an exciting yet very organic experience.

Claude's dream of bringing sustainable and conscientious food made from the top-notch ingredients he worked with in Michelin-starred kitchens to the streets materialised with Green Goat Food Ltd. Within three months the big green van was voted as top 3 streetfood in the UK and amongst others had Lorraine Pascale hot under the collar.

Pete 'Pretty Pete' Hartley-Booth

Sous-Chef

Pete has been cooking since he was hungry but only started to get paid for it in 2008. Friends with Claude at Edinburgh University they rekindled the flame at Petersham Nurseries Cafe, under Skye Gyngell and Greg Malouf, getting a taste for uncompromising produce use and simplicity.

Prior to this, Pete cut his teeth at the The Mall Tavern in Notting Hill, under acclaimed chef Jesse Dunford Wood.

Alistair 'Frostilicious' Frost

Ass. Manager & Shenanigans Liaison

Previously found teaching surfing in Cornwall and running his beloved knitwear company ‘Grannies Knitts’. Frostilicious has now taken the move up to the big smoke.

Trained as a cocktail bartender and working in the Hollywood arms in Chelsea was drawn in by Claude to take on the Cocktails and bar vibe. Quickly appointed as Ass. Manager and shenanigans liaison. Bouncing around behind the bar on London’s sexiest legs, don’t be fooled, his cocktails are bound to hit the spot.

Come check the whipper-snapper in action & get him to shake you up a taste sensation!