Phil Winser of white-hot catering company Silkstone and the Fat Radish has been called an "Eton boy gone rogue," so perhaps it's appropriate that he works out of a tent in a Lower East Side loft.
Winser and his partner, Ben Towill, have built a mini empire based on their brand of nonchalant entertaining, which involves organic garden-to-table cuisine (they grow herbs on the rooftop) and earnestly charming service (the NY Times calls them "the caterers du jour"). The duo works out of The Silkstone Loft by day; by night, the space functions as a dining club, venue for cooking classes, wine tastings, and generally hip hangout. For more information, go to Silkstone.
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Above: Winser's office is located inside a canvas tent set on a raised platform.
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Above: The Silkstone kitchen is simple and functional.
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Above: A candelit dining table, before the guests arrive.
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Above: An exposed brick wall and a vintage school map add to the retro vibe.
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Above: Dana of Island Creek Oysters, located in Duxbury, Massachusetts, talks oyster shucking.
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Above: Fat Radish chef Nick serves oysters from Peter's Point in Onset, Massachusetts.
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Above: A corner workspace, with a vintage industrial lamp and an Eames office chair.
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Above: Chef and food writer Julia Turshen teaches a class on nutrition, ingredients, and food preparation using a mix of coconut oil, grains and greens, and spices like tumeric and cinnamon.
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Above: A custom phone booth offers a space for private conversations.
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Above: Insider Winser's tent, a side table from West Elm holds books and an ethnic rug covers the floor.
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Above: Kerosene lanterns contribute to the camping feel.
