Don't Tell Dad

About Don't Tell Dad

Bakery by day and Restaurant by night. The bakery is headed up by Keren Sternberg (formerly of Layla's). Keren creates classics with a twist - sweet and savoury pastries, sourdough bread and creative sandwiches are made daily in our open kitchen. The restaurant is led by Head Chef Luke Frankie (ex-Noble Rot, Forza Wine and Spring), who weaves French and British influences across the menu through dishes like crab tart with crab oil mayo and watercress; roast pumpkin with brown butter, hazelnut and crispy sage; and spiced mallard with celeriac and Swiss chard.

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