About Us

Rooted in Kerala’s Spice-Rich Heritage

Kerala, nested on India’s beautiful Malabar Coast, has been a hub of flavour and trade for thousands of years - the birthplace of black pepper and home to an abundance of coconut, curry leaves and aromatic spices. This spice-rich heritage inspires everything we do at The White Pepper, where each dish captures the essence of Kerala’s coastal cooking - vibrant, soulful and deeply authentic.

The Artistry of Chef Louis

At the heart of The White Pepper is visionary chef and founder Louis, whose 20-year culinary journey has taken him across the globe.

Having shared kitchens with renowned chefs around the world, Louis brings a wealth of experience and creative flair to every dish. Now settled in the South West, he introduces the distinctive flavours of Kerala to a region where South Indian cuisine has rarely been experienced before.

What began as a passion project in his Yeovil home kitchen has grown into two celebrated restaurants in Dorset and Somerset - each offering an authentic taste of Kerala, handcrafted with care and reflecting his passion for flavour, respect for heritage, and belief that food should connect people as much as it delights them.

Crafted with Care, Cooked from Scratch

At The White Pepper, we believe in honest cooking - no shortcuts, no artificial ingredients, and no compromise on quality. Our kitchen works from the ground up, preparing everything fresh using the finest local produce and authentic South Indian spices.

From hand-ground masalas and freshly grated coconut to slow-simmered curries and perfectly balanced sauces, each element is made in-house to preserve its natural depth and character. This dedication is what gives our food its soul - rich in flavour, rooted in tradition, and made to be savoured.
Because for us, food isn’t just something to eat. It’s an experience to be shared and a story to be told.