Born to an Iranian father and an English mother, Elliot grew up in and around Dorset but cut his teeth in the restaurant industry in London. He honed his craft and love of seasonal British produce in the kitchens of Padella, Trullo and St John – just around the corner from the site of his great grandmother’s butchery in Smithfield. It was at home that is love of food began, however, particularly his interest in whole carcass butchery and cooking. Elliot sees this as being heavily influenced by his Middle Eastern background and large family gatherings where eating the whole animal has always been common practice. His time at St John offered him the chance to pursue this passion whilst working closely with incredible British farmers, adding to his understanding of the impact that eating lesser favoured cuts can have on the environment and how we can utilise that to work towards a more sustainable future.

Camille in London’s Borough Market is a neighbourhood restaurant inspired by the rustic farm to table cooking of France. Sustainability is a central focus at the restaurant, Elliot is led by the farmers he works with and what’s available every week, with no part of the animal or the produce going to waste, from offal to animal fat and bones and beyond.

Elliot’s menu celebrates a variety of French cooking techniques and by working directly with local farmers and growers uses a simple approach to cooking that captures the energy of a regional French table.

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River Oysters, Verju & Lovage

Pate en Croute

Brixham Crab & Rollright Tartiflette

Savoie Stuffed Trotter & Lentils

Burnt Milk Tart

£65/head

Vegetarian menu available upon request at booking.