SAUCE LOVES…2017 OPENINGS
La Dame de Pic by Anne-Sophie Pic to open at Four Seasons Ten Trinity Square
Opening in conjunction with Four Seasons Ten Trinity Square, La Dame de Pic is set to be a vibrant new destination for gourmands in the capital, and will showcase renowned French Chef Anne-Sophie Pic’s creative French cuisine in a classic English environment. Famed for being the only current French female chef to be awarded three Michelin stars, Anne-Sophie Pic began her culinary career in her family’s restaurant Maison Pic in Valence, France. Since then she has gone on to open restaurants in Lausanne and Paris, garnering awards and accolades along the way. La Dame de Pic is set to open on 26th January 2017 and will be her first restaurant in the UK.
http://www.fourseasons.com/tentrinity/dining/restaurants/la-dame-de-pic
Aster to open on the 1st February 2017
D&D London’s Aster will open at Victoria’s Nova complex on 1st February 2017 with Executive Chef Helena Puolakka at the helm. The menus will blend the Nordic cuisine of her Finnish heritage with the classic French techniques she has refined over her career. The 10,000 square foot space has been designed by Russell Sage Studios, and will be set across two floors comprising of a café and deli on the ground floor and an upstairs restaurant and bar. http://www.aster-restaurant.com/
Jason Atherton to launch Italian restaurant Hai Cenato
In February 2017, The Social Company is set to open Hai Cenato, the group’s first Italian restaurant. Launching in the burgeoning NOVA complex located next to Victoria station, Hai Cenato is inspired by New York-Italian cuisine. The menu will span small plates, pasta and risotto, grills and pizzas made in the restaurant’s own custom-built pizza ovens. The Drunken Oyster, the restaurant’s bar overseen by Group Bar Executive, Jamie Jones, will launch at the same time, serving classic Italian cocktails with a twist and sparkling ‘taptails’. http://www.jasonatherton.co.uk/restaurants/nova-victoria-launching-2016/
James Durrant to open The Game Bird at The Stafford
In early 2017, The Stafford London in St James’s will relaunch its restaurant under the helm of recently appointed Executive Chef, James Durrant. In the finest traditions of classic British hospitality epitomised by The Stafford, The Game Bird will celebrate the very best of British cooking, but with innovative, modern touches, in a relaxed atmosphere with exceptional service. James Durrant has a wealth of experience from over 20 years at Michelin-starred restaurants, and he will use this great knowledge and expertise at The Game Bird, creating menus that make full use of the diverse produce of Great Britain and its surrounding oceans, also with a nod to the chef’s Cheshire upbringing, and with a particular focus on British game. http://thestaffordlondon.com/the-game-bird/
Bone Daddies set to expand with two new ramen bars
Ross Shonhan will launch two new Bone Daddies ramen bars in early 2017, on James Street, Marylebone, and within the NOVA complex, Victoria. Both restaurants will feature Bone Daddies’ popular ramen, which has earned the group a cult following, in addition to new signature dishes unique to each site. https://www.bonedaddies.com/
D&D London to launch Italian restaurant in Islington with Chef Patron Francesco Mazzei
After 15 successful years in the heart of Islington, D&D London has decided it’s time to ring the changes at Almeida and launch a brand-new Italian restaurant, created by Francesco Mazzei. Almeida’s last hoorah will be New Year’s Eve, with doors closing on 1st January 2017. The restaurant – located just off Upper St – will be given a totally new look, with the fresh Italian concept launching in March 2017. The new restaurant will be inspired by both Francesco’s Southern Italian roots, and by Islington itself, the area he and his family have made their home. Francesco Mazzei will continue as Chef Patron of Sartoria. http://www.danddlondon.com/
Chef Martha Ortiz to launch at InterContinental London Park Lane
Officially opening spring 2017, internationally-acclaimed Chef Martha Ortiz will bring her celebrated Mexican gastronomy to London in a new restaurant located at InterContinental London Park Lane. Martha Ortiz is Chef Patron of Mexico City’s award-winning Dulce Patria, heralded as one of Latin America’s most exciting restaurants, and is celebrated for her creative cuisine and historical research into Mexican food traditions. In London, her philosophy will be brought to life by David Collins Studio, featuring references to Mexican design and culture, and the restaurant will join Theo Randall at the InterContinental, bringing two renowned Chefs under one roof at one of London’s most prestigious addresses. http://parklane.intercontinental.com/
Lympstone Manor to launch April 2017
Michael Caines, one of Britain’s most celebrated and best known chefs, is set to open the luxury country retreat Lympstone Manor in Devon in April 2017. Located on the southern edge of Lympstone village, between Exeter and Exmouth, the Grade II listed Georgian mansion is set in 28 acres with unrivalled views overlooking the Exe Estuary. In the process of being fully restored and renovated by Michael and his team of talented architectural and interior design specialists, the former private home will be transformed into a 21 bedroom hotel featuring contemporary interiors that still retain a sense of place and a 60-seat fine dining restaurant. https://lympstonemanor.co.uk/
Tyge & Sessil opening in Stockholm
Niklas Ekstedt and his Ekstedt restaurant sommelier Maximilian Mellfors will officially open a wine café called Tyge & Sessil on Monday 9 January. This petite, simple but a little bit riotous bar in the heart of Stockholm is certainly one to be experienced. With a focus on natural wine and a location around the corner from Niklas Ekstedt’s eponymous restaurant, the goal is to become an accessible option for both the wine experts and the curious. The food menu has been designed with a single goal: simple dishes which work with a width of wine. That they allow the food to accompany the wine is one of the reasons they call it a café. There is going be a lot of fat, salt and acid, everything that ties together food and wine. http://tygesessil.se/
