Table Talk: storytelling and soul food with Natty Can Cook

Nathanial Mortley, better known as Natty Can Cook, is one of the most exciting names in London’s food scene right now. The Peckham-born chef has built a devoted following for his modern approach to Caribbean cooking, momentum that has only accelerated since the opening of his neighbourhood restaurant, 2210 by NattyCanCook, in Herne Hill in 2025. Just months after launching, the restaurant earned recognition from the Michelin Guide and is already tipped to pick up a star in 2027. 

Yet Natty’s earliest food memories are rooted more humbly at the family dinner table, with his mother, aunt and grandparents close by. “Storytelling and memory are basically the backbone of my cooking. I don’t really see dishes as just food on a plate – they’re moments, people and places I’ve carried with me,” he says.

That ethos is at the core of 2210, which is very much a family affair, with his aunt, godmother and childhood best friend all involved in the daily service. Natty’s success is a story of dedication, hard work and genuine passion, from captaining the kitchen at The Clink – HMP Brixton’s charity restaurant that offers offenders the chance to gain hands-on culinary experience – to shaking the pans at some of London’s most celebrated restaurants including Oblix, City Social and Arts Club. 

We sat down with him to find out his biggest inspirations, food trends he’s excited about in 2026, and what you should order when you visit.

What first drew you to cooking? 

I wouldn’t say I fell in love with cooking – cooking kidnapped me. I wasn’t exactly an angel growing up, so I was given a life-changing choice: get shipped back to the Caribbean or go to cooking school. I picked cooking school. I figured I’d rather season the food than become the seasoning.

How has your cultural background shaped the way you cook? 

My upbringing is in everything I cook, it’s the foundation of it. I grew up watching my mother and grandmother cook, and that’s where my understanding of flavour, seasoning and cooking with feeling really came from. Nothing was ever measured too precisely; it was all instinct, taste and love. 

My aunt was a baker, so I’d spend time with her in the kitchen, learning the patience and precision that come with pastry and bread. That balance between the two worlds – home cooking with my mother and grandmother, and baking with my aunt – really shaped how I approach food today. Even now, in a professional kitchen, I’m still carrying all of that with me. Proper flavour, proper heart and a bit of discipline on top.

What role do storytelling and memory play in your cooking? 

A lot of what I cook comes from memory: watching my mother and grandmother in the kitchen, the smells that would fill the house, and the ways that the food always brought everyone together. When I’m building a dish, I’m not just thinking about flavour – I’m thinking about what story it’s telling. If it doesn’t mean anything or spark something personal, it doesn’t make it on to the menu. For me, food should make you feel something before you’ve even finished the first bite.

Tell us about 2210 by NattyCanCook – what was the inspiration? 

2210 marks the date my grandmother passed away: 22 October. She played a huge role in my life and was a major influence on my cooking journey. I wanted to name the restaurant in her memory, as she will always be part of what I do. I hope I’m making her proud.

We’re eating at your restaurant – what should we order? 

For starters, it goes without saying, you have to order the roti with Scotch bonnet butter. Just ask Grace Dent. For mains, be sure to try our new duck dish on the spring menu. It’s stuffed with wild garlic and chicken mousse, which really enhances the flavour of the duck. And for dessert, the plantain cake is a smash hit –served with white chocolate ganache and pickled plantain. Wash it all down with our most popular cocktail, the Scotch bonnet margarita, and you’ve got the perfect meal at 2210.

How do you hope people feel after visiting your restaurant? 

That everyone leaves feeling satisfied. I want guests to leave happy and maybe a little shaken by just how special the experience was. Caribbean cuisine can be elevated far beyond the usual takeaway, and that’s something I’m passionate about showcasing. I hope we leave a lasting impression on everyone who visits, and that they’ll want to come back again.

You were recognised in the Michelin Guide – what would it mean to you to win a Michelin Star? 

If I won a Michelin Star, I’d probably be doing backflips all the way down Herne Hill. There really wouldn’t be words to describe what it would mean to achieve such an accolade.

Some of your favourite London restaurants?

Tamil Prince, Six by Nico. And my ultimate favourite? A proper chicken burger from Morley’s. The Herne Hill branch to be exact.

Food trends you’re loving in 2026?

I’ve noticed a growing use of Japanese flavours, such as yuzu, creeping into all kinds of dishes. I’ve been incorporating those flavours into my food and cocktails for a few years now, so it’s been exciting to see others starting to embrace them too.

What is the most memorable dish from your childhood?

My grandad’s Guyanese chow mein. It was one of my favourite dishes growing up. He had it truly perfected, and more than anything, I think he just enjoyed making it for me. It made me happy – and admittedly a bit greedy, as I’d always be asking for seconds. I’ve adapted it over the years, but the recipe is practically in my blood. My grandad wouldn’t forgive me otherwise.

Natty’s Guyanese chow mein

Serves 4-6

Ingredients 

For the noodles

• 400g dried egg noodles (or chow mein noodles)

• 1 tbsp oil, for tossing after boiling

For the protein (choose one, or mix)

• 300-400g chicken breast or thigh, thinly sliced

• 300g prawns

• 300g beef strips

For the vegetables 

• 1 onion, sliced

• 2 carrots, julienned

• 1 bell pepper, sliced

• 100g cabbage, shredded

• 4 spring onions, chopped

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• bean sprouts or pak choi, optional

For the sauce

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce, for colour

• 1 tbsp oyster sauce

• 1 tbsp ketchup

• 1 tsp sesame oil, optional

• 1 tsp brown sugar

• 1 tsp Chinese five spice, optional

• ½ tsp black pepper

• 1-2 tsp Guyanese green seasoning (or a blend of mixed herbs, garlic, thyme and spring onion)

• salt to taste

For cooking

• 2-3 tbsp vegetable oil

Method

Boil the noodles according to the packet instructions until tender, then drain and rinse under cold water. Toss with a little oil to prevent sticking and set aside. 

Marinate your chosen protein in soy sauce, black pepper, garlic and a little green seasoning. Leave for at least 15 to 30 minutes, if possible. 

Heat 1-2 tbsp of oil in a large wok or frying pan and stir-fry the protein until browned and cooked through. Remove and set aside.

In the same pan, add a little more oil if needed and sauté the garlic, ginger and onion until fragrant. Add the carrots, peppers and cabbage, then stir-fry over a high heat so the vegetables retain a little crunch.

Return the protein to the pan along with the noodles and all the sauces – soy, oyster, ketchup and sugar. Toss everything together over a high heat until evenly coated and glossy. 

Finish with the spring onions and a final pinch of black pepper. Taste and adjust the seasoning as needed.

Find Natty on Instagram, TikTok and Youtube, and make a reservation at 2210 by NattyCanCook.