Kensington Place’s new Head Chef launches the Beach Hut
Modern British brasserie Kensington Place is bringing the seaside to Notting Hill this summer, with the launch of the Beach Hut with Nyetimber. From 20th July until the end of September, a set of special fish and seafood menus will be served, including weekend brunch with a bottomless Prosecco upgrade, while the restaurant will be given a summery, beach-themed makeover. Overseeing this slice of seasonal fun is Kensington Place’s brand-new Head Chef, Arnold Ivey.
The Beach Hut will offer a range of British fish and seafood, with two courses priced at £20 and three courses for £25. Choices include Smoked Salmon Croquettes, classic Fish & Chips, Colchester Oysters, and Steamed Scottish Mussels. For a truly indulgent taste of summer, guests can order Nyetimber sparkling wine by the glass, as well as desserts such as Strawberries and Cream and an ice cream-stuffed wafer sandwich, better known as the Oyster Delight. Come the weekend, the menu is available at brunch time (two courses for £19 or three courses for £22), with a bottomless Prosecco upgrade for an extra £15 per person. The restaurant will complement its fresh, vibrant and charming atmosphere with seaside embellishments, including beach-themed picture frames and sea shells.
In a further exciting development, Kensington Place is welcoming D&D London stalwart Arnold Ivey into its Head Chef position, bringing over fifteen years of industry experience with him. Beginning his career at Bluebird in Chelsea, Arnold perfected his craft under André Garrett at Orrery and worked at Paternoster Chop House in St Paul’s for nearly a decade. Arnold is bringing his immense experience to the fore at Kensington Place, where he will maintain the high standards and quality that the restaurant has become known for.
The Beach Hut with Nyetimber at Kensington Place runs from 20th July until the end of September
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201 Kensington Church Street, Notting Hill, W8 7LX
020 7727 3148
Twitter @KPrestaurantW8 | Instagram @KensingtonPlace
Facebook /KensingtonPlaceRestaurant
www.kensingtonplace-restaurant.co.uk
About Arnold Ivey
Arnold Ivey began his cooking career in 2002, with an apprenticeship at Chelsea’s Bluebird. Two years later, Arnold moved on to Orrery, to work under both Chris Galvin and André Garrett. In late 2004 the chef moved on to become Sous Chef at Paternoster Chop House, where he advanced his skills and worked with the best of British seasonal produce for nine years. After three years with Newman Street Tavern in Fitzrovia, Arnold returned to Paternoster Chop House to become Senior Sous Chef in 2016. Arnold is now bringing his immense experience to the fore at Kensington Place, where he will maintain the high standards and quality that the restaurant has become known for.
About Kensington Place
Kensington Place located in Notting Hill, has established itself as the first modern British Brasserie in London. The restaurant holds a strong emphasis on fish, offering the best British seafood there is, accompanied alongside a relaxed and casual dining experience in a space brimming with passion and creativity. The Bar is run in conjunction to the restaurant offering fun and inventive drinks together, with a range of classic cocktails and a small boutique range of wines from around the world. To take the experience home, Kensington Place has opened a fish shop to allow individuals to source stock of an extremely high standard, all sourced from the British coast for new Head Chef Arnold Ivey.
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