The Clam Bar: Morgan McGlone

Morgan McGlone has cooked his way into the hearts of fried chicken fans thanks to his Belles Hot Chicken chain. A third-generation chef who grew up in Australia with Māori and Irish parents, Morgan trained in Paris under Pierre Gagnaire and spent three and a half years working for chef Sean Brock, first as a line cook at Husk, Charleston and then as the chef de cuisine at Husk, Nashville.

This is where he first encountered hot chicken, somehow finding time to also manage fashion models in New York, Brazil and Paris. In 2014 he opened the first Belles Hot Chicken, with six now to his name, and a cult-like following that sees him doing pop-ups all over the world.

Together with Shepherd and Garage Project, Morgan is back in Wellington and bringing you clams - lots of clams, with four-courses of Cloudy Bay Clams at their finest (minus dessert, which won’t have clams!). Enjoy clams raw, ceviche, crispy-fried and as a good ol’ family-style clam-bake, accompanied by a line-up of natural wines by Garage Project Crushed. You’ll leave feeling happy as a clam.

*Cannot cater to dietary requirements.