From Cotswolds weddings to conversations shaping the future of food.
It’s always lovely to see the people, places and food we’re passionate about making their way into the pages of some brilliant publications.
Over the years, Enoki founder Dan Wyatt has had the pleasure of cooking for some extraordinary occasions, working alongside talented people and sharing his thoughts on an industry that’s been his life for many years.
Here are a few stories we’re particularly pleased to share.
British Vogue | A Cotswolds Wedding to Remember
Rain, romance, open-fire cooking and a rather unconventional late-night snack.
When Sierra Kener and Josh Mehl celebrated their wedding at the beautiful Coombe End Manor in the Cotswolds, they wanted something personal, relaxed and full of character.
Dan had the pleasure of creating the food for their celebration, serving open-fire steak, chicken, potatoes and seasonal greens around candlelit tables. Later in the evening came a rather fun twist: homemade organic chicken nuggets and sauces served in bespoke ‘McMehl’s’ boxes, inspired by the couple’s favourite post-pub ritual.
It’s exactly the kind of occasion we love. Exceptional ingredients, thoughtful cooking and the freedom to make the food as individual as the people enjoying it.
The wedding was featured in British Vogue, with a wonderful insight into the couple’s celebrations.
Read the wedding feature in British Vogue
Master Chefs of Great Britain | The Pass Report 2026
Good food, good people and a few things we’d happily leave behind.
As a member of the Master Chefs of Great Britain, Dan was invited to contribute to The Pass Report, joining fellow chefs in sharing their thoughts on the trends, challenges and ideas shaping the future of hospitality.
From his love of Japanese flavours and cooking over live fire to his views on ultra-processed foods, Dan shared what excites him about cooking today.
But it wasn’t all about what’s on the plate.
He also spoke passionately about creating calmer, more respectful kitchens, nurturing young talent and encouraging experienced chefs to get into schools and inspire the next generation.
These are principles that sit at the heart of Enoki. We believe great hospitality starts with great people, exceptional ingredients and an environment where everyone can do their best work.
And when it comes to food trends? Sometimes the best thing you can do is keep it simple, choose outstanding produce and cook it beautifully.
Read Dan’s contribution in The Pass Report, pages 14–15 of the Master Chefs of Great Britain 2026 magazine.
Vanity Fair | Why Authenticity Matters, Especially on Our Plates
Great ingredients. Traditional craftsmanship. No shortcuts.
This Vanity Fair feature explores the heritage and craftsmanship behind Parmigiano Reggiano, celebrating the producers, traditional methods and attention to detail that make exceptional ingredients worth seeking out.
It’s a philosophy that feels very close to our own.
At Enoki, we believe the best food begins long before it reaches the kitchen. It starts with the people who grow, raise and produce it, the knowledge passed down through generations and the care taken at every stage.
Whether we’re sourcing hand-dived Cornish scallops, beautifully aged British beef or artisan cheeses, we believe great ingredients deserve to be treated with respect.
The article is a lovely reminder that sometimes the most remarkable flavours come from the simplest ingredients, handled with extraordinary care.
The Story Continues
For us, the best part of hospitality has always been the people and experiences it brings into our lives.
From intimate dinners to grand celebrations, sharing knowledge with young cooks or gathering around a fire, every occasion brings something new.
And while it’s wonderful to see some of those moments celebrated in print, what matters most is creating food and experiences that people remember long after the last plate has been cleared.
Have an occasion in mind? We’d love to hear about it.