Ramael Scully’s First Solo Venture.

Scully of St James’s SW1 is Ramael Scully’s first solo venture, the restaurant is now closed during this new lock down.

They hope to re-open in early December but, meanwhile, enjoy Scully’s food in the comfort of your own home by ordering one of our Scully at Home Banquets.

Weald Refrigeration is extremely proud of its new association with Ramael Scully’s first solo restaurant there task was to design and manufacture bespoke bottle and wine coolers which they completed on time and on budget.

Weald would like to wish Sully’s every success for the future, especially during these difficult times.

 Scully was born in Malaysia and brought up in Sydney, with a Mother of Chinese/Indian descent and an Irish Balinese Father, you can almost guarantee your experience will be based on a wide range of culinary traditions from his family heritage.

Having had the benefit of such a diverse cultural upbringing, not to mention his vast experiences from traveling the world; you can expect an explosion of flavours using sustainable, locally sourced ingredients where possible, created and served in an informal yet refined setting.

Scully has amassed a range of ingredients from homemade spices, pickles, and preserves through to programmes of oils, animal fats.

His colourful cooking is a product of his layered heritage. Born in Malaysia to a mother of Chinese and Indian descent and a Malay and Irish father, Scully moved to Sydney as a child. He attended culinary school there and decided to pursue cooking.

He has been honing his skills as a chef ever since. Hard yards covered training in fine dining restaurants in Sydney, Moscow and in Britain since 2004, has seen him develop a cooking style influenced by Asia, the Middle East and Europe.

When, in 2011, Yotam Ottolenghi decided to launch a “grown-up” fine dining restaurant, he called upon Scully to head the kitchen and that’s how Nopi still is, after eight years, one of the most talked-about restaurants in London.

Scully’s open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi dishes.

Scully is a passionate and articulate ambassador for his cooking philosophy and spends much of his time presenting and demonstrating his dishes to audiences appreciative of fine food.

They are looking forward to re-opening in early December and welcoming both old and new customers once again.