Made To Taste London Sessions: Fire & Smoke Cooking with Inama's Volcanic-Soil Wines

Date: Wednesday, 18 November, 7 pm

There’s a lot of experience behind the kitchen at 74 Charlotte Street.

Chef Ben Murphy began his career under the legendary Pierre Koffmann at The Berkeley, before heading to France to work at Michel Guérard’s three-Michelin-starred Les Prés d’Eugénie and Épicure at Le Bristol in Paris. Back in London, he cooked at The Greenhouse and The Woodford before spending seven years at Launceston Place. Along the way came stints at New York’s Per Se and Eleven Madison Park, and in 2022 he was named National Chef of the Year.

Now, in the bright, contemporary dining room of 74 Charlotte Street, all of that experience comes together in cooking that is technically precise but never feels stiff. Classic foundations, bold flavours, a little playfulness and plenty of personality.

For this special evening, Murphy creates a multi-course menu built around fire, smoke and the best of the season, with each course paired with a wine from Inama, the family-owned estate whose vineyards sit among the ancient volcanic soils of Soave Classico.

Inama's wines are all about place: mineral-rich volcanic soils, old vines and a deep connection to the landscape. Their whites bring remarkable texture and freshness, while their reds come from the limestone soils of the Colli Berici further south.

The pairing is designed as a conversation between the two—Murphy's cooking on one side, Inama's volcanic wines on the other. Fire meets mineral. Smoke meets freshness. Richness meets acidity.

Five courses. Five wines. One chef with a remarkable culinary pedigree.