Gaston Savina will showcase French food and wine at Cépages in London.

    MasterChef: The Professionals fans, we have some tasty news. French chef and finalist on the show, Gaston Savina, has opened Cépages in Notting Hill, London. If you’d like to enjoy French food, wine and a little je ne sais quoi, here’s what you need to know.

    Cépages closed its doors in Notting Hill, and its founders headed back to France to oversee their vineyard. The space has now been taken over by Gaston, who has reopened Cépages with a new look and a new menu. What makes this such a personal story is that Gaston worked in the wine bar 12 years ago – and is back.

    Cépages boasts a charming neighbourhood feel, and draws inspiration from the classic French bistro. At its heart, it’s all about sharing plates and wine. Wine lovers will be able to select from more than 100 carefully curated bottles, which focus on independent producers and family-run vineyards. The new menu features Foie Gras Crème Brûlée, Slow Cooked 12-hour Confit Beef Cheek Rossini with truffle jus, and Whipped Goat’s Cheese with truffle honey. Plus, there’s Escargot Pie, inspired by a dish he created during the TV show.

    Gaston Savina brought French finesse and quiet confidence to MasterChef: The Professionals, reaching the final of Season 17 in 2024. Raised between Normandy and Burgundy, the private chef trained in Burgundy before building his career in Paris and London. His cooking draws on French heritage, seasonal produce and a restrained, elegant approach to flavour.

    Gaston explains: “Cépages was one of the first kitchens that welcomed me when I arrived in London. It’s where my story here began. When I heard it could close, I took it personally. This place has soul. I wanted to protect it. We want people to come for a great glass of wine, and then be surprised by just how good the food is.”

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    Where: Cépages, 69 Westbourne Park Road, Notting Hill, London W2 5QH

    When: Tuesday to Saturday from 5.30pm to 11pm

    Contact: https://cepages.co.uk

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