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NEIL WAGER

Neil Wager has 27 years of experience cooking in some of the world's best hotels and restaurants, from South Kensington Club in London to luxury resorts in the Seychelles and Cambodia.

Neil crafts a straight-forward yet progressive menu drawn from his culinary influences of classical technique, English heritage, and global gallivanting. He transforms fresh and locally-sourced produce into thoughtful, approachable dishes.


THE DOCK

The philosophy is to combine the very best local produce (often sourced at nearby Borough, Billingsgate and Smithfield markets) with an injection of flavours from travels around the world through Spice Routes, Southeast Asia, Africa, the Americas and Europe.