ABOUT US
OUR
STORY
Who We Are
Independently owned by husband and wife team, Wesley and Francesca Smalley, Seasonality launched in April 2021 selling restaurant-quality produce direct to customers alongside dine-at-home boxes with the introduction of monthly Supper tasting evenings.
Gradually tables were introduced for lunch serving a small menu showcasing the shop’s produce on the plate and in December of that year Seasonality started to open in the evenings too, sitting amongst the produce from the shop throughout the day. Then in April 2022, the shop was no more and Seasonality the restaurant was born.
As the name suggests, Seasonality has always focused on the ingredient and using it at it‘s best. A relaxed dining space, the couple have always strived to deliver an experience that is accessible to all – delicious food, a solid wine list and friendly service - everything that makes a good neighbourhood restaurant great.
Seasonality has been fortunate enough to be recognised nationally in the last couple of years. The Guardian’s Food Critic Grace Dent gave it a glowing review in August 2021, which was swiftly followed by recognition in the Michelin Guide. In July 2023, Seasonality was voted Best Neighbourhood Restaurant in the South East in the Good Food Guide and Squaremeal have also recently awarded the restaurant their Silver Award.
"We’re incredibly grateful to our customers who have shared their experiences with others who then come and dine themselves. We’re proud of what we’ve achieved so far with our wonderful team and promise to continually develop and grow so our customers continue to enjoy dining with us. "
-Wesley & Francesca Smalley.
Wesley Smalley, Chef Patron
Wesley found his passion for food while living in Hong Kong as an 8 year old, while his father was serving in the armed forces. Captivated by the fresh exotic fruit and vegetables from the open street vendors at the local market of Stanley, Wesley initially learnt how to use those flavours when cooking with his mother.
Wesley started his cooking career as an apprentice at the local Brasserie in Sunningdale, Berkshire before going onto cook in some exciting London kitchens including The Canteen (1 Michelin star), Chelsea Harbour in the same time period of the infamous Marco Pierre White departure as well as The Ivy.
After Wesley’s experience in various London kitchens, his desire to broaden his knowledge of cooking took him on a journey that shared both his love of travel and passion for food. Whilst working in Spain, Thailand and Australia, Wesley developed his European style of cooking with an Asian and Australasia influence, which is why you’ll see some wonderful dishes on the Seasonality menu with those cultural intertwines.
Prior to setting up Seasonality, Wesley was chef director of the Oriental Club, an exclusive private members club in the heart of Mayfair. Not only was he able nurture his love for modern and classical cookery but he also developed his skills on perfecting a mean curry!
