TWO OF THE most exciting young chefs in London today have joined forces to open a ‘Best of British’ exclusive pop-up dining experience at Damien Hirst’s gallery in London. Pario London is the bold new dining experience celebrating British produce and is set to open its doors for four days only at Damien Hirst’s Newport Gallery in Vauxhall from 9-12 October. There are just 60 covers at Pario, which will be open in the evenings and also serving lunch on the Friday and Saturday.
Spearheaded by chefs Charles Bryant and George Browne, Pario brings a fresh, seasonal approach to modern British cuisine with a focus on simplicity, sharing-style dishes, and quality-driven ingredients.
Pario will occupy the space formerly home to Mark Hix’s Pharmacy 2 restaurant, which closed nearly three years ago. With Pario, the gallery welcomes a new era of culinary artistry that coincides with the bustling cultural scene of London Frieze Week.
The concept is led by talented young chefs Charles Bryant – formerly of The Dorchester and Alyn Williams at The Westbury – and George Browne – a private chef working on innovative dining experiences across London. Bryant has gained recognition through his successful pop-up events with the likes of Crisp W6 and Eating with Tod, where his culinary vision has consistently drawn sell-out crowds.
He said: “Taking the space within the gallery is a hugely exciting opportunity and perfect for the sort of experience that George and I am to deliver. Pario is all about letting the quality of British ingredients speak for themselves – and in an exclusive and distinctive location. We’ve built a menu that highlights the best seasonal produce the UK has to offer, from sustainable seafood to prime cuts of meat.”
Browne added: “It’s about creating dishes that are simple but executed with precision, where every element on the plate has a purpose and enhances the natural flavours. For us, it’s not about overloading the dish, but about celebrating each ingredient in its purest form. Their vision is to create a dining experience centred on British heritage and the very best seasonal produce, offering delicious food that focuses on high-quality ingredients.”
The menu will feature a rotating selection of sharing-style plates, all highlighting top-tier ingredients. Dishes such as Ex-Dairy Dry Aged Ribeye, and Barbecued Cornish Lobster Tail with Tempura Claws, Crispy Hash Browns, and Fennel Seed Mayo are designed to celebrate the quality of British produce. Complementary sides like House Crispy Potatoes with Confit Garlic and Beef Dripping add an extra indulgence, while desserts, including a Milk Ice Cream Affogato, promise to round out the meal on a high note.
Browne comes from a lineage of culinary tradition. Growing up in Devon, his father Simon Browne—a chef who helmed restaurants across England—instilled a deep respect for seasonal ingredients and the craft of cooking. George brings this heritage to Pario, where he and Charles aim to blend their expertise into a seamless dining experience.
The team behind Pario also includes John Guilbert, previously of JKS Restaurants, who will head up the front-of-house operations.
For reservations and further information, please visit the website here.