Duo Alex and Tom live out their recipe ideas through The Basement Galley an ambitious culinary undertaking: a hybrid of secret supperclub, cutting-edge pop-up and social interaction. Alex the head chef, is a graduate of the Le Cordon Bleu School, Paris, training under some of France’s top chefs, while Tom is the company finance director and together they develop and foster a passion for food.
Starting in a basement flat in Brixton, The Basement Galley have certainly come a long way and pulled out all the stops. Their flagship dining experience, The Underground Supper Club, is in a decommissioned 1967 Victoria Line carriage, An 'off-peak single from starter to dessert' will cost you £37 and take you through the delights of a six-course taster menu.
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