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Portrait photo of Peter Gordon

Welcome to my website

"I love to cook creatively, and my excitement about new flavours and textures from all around the world defines that I create fusion cuisine. If you've visited any of my restaurants - The Providores and Tapa Room or Kopapa in London, or The Sugar Club, Bellota or dine by Peter Gordon* in Auckland - you'll already know something about fusion. But if not, you can get a primer in the Fusion section, or take a look at the Food page.

I'm based in the UK and New Zealand, and I travel a lot, so I mean it when I say that the global pantry is my inspiration.

This site offers a glimpse of what I've done, what I do and what I think of the world of food.

If you haven't yet been inside my restaurants, please come in and join the adventure!

Cheers, Peter Gordon"

* dine by Peter Gordon closed on 31st May 2013 to make way for my new restaurant, The Sugar Club.

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Latest book: Peter Gordon Everyday

NZ & Australian edition
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Peter chats about the book (video)

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Latest book: Peter Gordon Everyday

UK edition
More details

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Crosstown Doughnuts: bringing gourmet doughnuts to London


Crosstown Doughnuts is a new venture I'm involved in, together with my partners at Kopapa and The Providores: Adam Wills, Brandon Allen and Michael McGrath; entrepreneur JP Then; Marcus Miller of Miller's Bakery, and baker/patissier Dean Brettschneider.

You can get your doughnut fix from Crosstown’s stall in Leather Lane Market, Monday – Friday and Wapping Market every Sunday.
You can also buy them at The Providores on Monday, Wednesday and Friday and at Kopapa on selected days. Plus there's a London store opening soon. In the meantime, look out for Dorothy, the 1963 Citroën truck, bringing doughnuts and coffee to festivals across London this summer, including Lovebox on 18th and 19th July.

#crosstowndoughnuts
@CrosstownDough
crosstowndoughnuts.com
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We're hiring chefs! (London)

We're recruiting chefs at The Providores and Kopapa, my two London restaurants. To request more details, or to register your interest, please get in touch via the Contact page.