ONE LOVE AFFAIR, ONE FRIENDSHIP & ME, DANIELLE THE ONE THAT GAVE IN  

Chef Hatter our founder fell in love with ramen from a young age working under some of the most respected chefs in the world. Over the years Hatter worked, played and perfected his own style of ramen bringing together 20 years of his experience & knowledge as a chef to bring you his unique Hatter street food twist on ramen using ingredients normally associated with fine dine.

During Hatter's time working as Head chef at London's prestigious Cork & Bottle Paddington, a friendship and bond between Hatter and Richard Uncorked (Richard Gordon) was formed.

After going in their own direction both Hatter & Rich kept in contact and met up at a sushi bar one night and in that very restaurant they joked about buying it and nothing more was said. Hatter went on to be Head chef at The 7seven hotel and Rich became Food & beverage manager at The Kensington Wine rooms London....... 

Wait .....!!! They only went and bought it one year later and it started with '' YOU HAD ME AT RAMEN'' and this folks is how Ramen+Chill came about. They opened on March 1st 2020 and it was a success and ramen was flying out of the kitchen & Rich was dishing out the wine but it all came to a sudden end 2 weeks later as the outbreak of Covid-19 forced the business to close. 

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THE HISTORY OF RAMEN ISN’T WHAT YOU THINK. HERE’S WHY…

Ramen isn’t Japanese by birth: it’s Chinese. Who knew?!

It took an army of Japanese troops to step over the border in the 1900s, fall in love with ramen noodles, bring them home and make ramen their own. That was the first big combination in ramen’s history: China & Japan.

The next was post-WWII Japan & the USA. When cheap US flour imports changed the game for ramen makers, stalls started popping up in every region of Japan. Then locals added their own ingredients and style, creating something regional yet distinctly traditional at the same time.

That’s when ramen really blew up into the food phenomenon it is today. Every region of Japan has combined the local with the traditional to create its own unique spin on ramen. From Sapporo’s rich miso ramen, topped with sweetcorn, beansprouts and finely cut pork to Hakata’s tonkotsu-style ramen, topped with garlic, picked ginger and pickled greens. The history of ramen is all about people, places and ingredients coming together to create true food culture.