About Us
Sebastian and Lana Snow have been cooking and hosting at their much loved restaurant since 1991. Having trained with the likes of Anthony Worral-Thompson, they resisted the lure of the bright lights and settled in Shepherd’s Bush. They successfully built a very strong team who provide excellent service and the most palatable dishes.
Whether you are after a beautifully succulent anugus rib-eye, a bowl of homemade linguine with tiger prawns, or some delicious foie gras, you can find it at Snows on the Green. At Snows you can rely on finding something that will have your taste buds dancing in your mouth! While running Snows, Sebastian also takes a part in managing cookery classes in Orvieto, Umbria, Italy and writing recipe columns for the Evening Standard. Not only that, he also takes time to help others by raising money for various charities. In 2005 he walked the Sahara and November 07 will be cycling across Death Valley.
Whether you are after a beautifully succulent anugus rib-eye, a bowl of homemade linguine with tiger prawns, or some delicious foie gras, you can find it at Snows on the Green. At Snows you can rely on finding something that will have your taste buds dancing in your mouth! While running Snows, Sebastian also takes a part in managing cookery classes in Orvieto, Umbria, Italy and writing recipe columns for the Evening Standard. Not only that, he also takes time to help others by raising money for various charities. In 2005 he walked the Sahara and November 07 will be cycling across Death Valley.
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