CODE Bulletin Catch Up

Catch up on the latest industry news stories of the week from the CODE Bulletin

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Oxeye arrives

Sven-Hanson Britt has finally launched his long-awaited Nine Elms restaurant Oxeye. Try getting a table for dinner this month and you’ll struggle – it is already popular. The 2014 MasterChef: The Professionals finalist has been delayed by the pandemic but is now firing on all cylinders, with a £99 tasting menu many years in the making. Britt told CODE Oxeye is “farm to fork” by definition and the premise is about better connecting those in the dining room with the food producers who supply the ingredients they eat. Dishes on for launch include red prawns with brown butter and truffle, hen of the woods with wild onions and smoked eel, and Baron Bigod baked in hay. Be thankful for the Nine Elm tube station.

Gazette

Gazette is a new traditional French spot on Chancery Lane, the fourth from restaurateur Walter Lecocq, who in past years worked with Alain Ducasse and Gordon Ramsay, and was GM at Richard Corrigan’s Lindsay House. Lecocq, whose existing three sites are all in south west London, describes Gazette as one of “London’s most authentic French brasseries” – rillette de canard, tarte tomate and moules frites support the claim. Chateaubriand on Mondays and £1.50 oysters on Tuesdays.

Provisions

The North London temple of cheese and wine, Provisions, is expanding to Hackney. As well as the existing concept, which focuses on quality produce and sells such delights as Dusty Knuckle bread, Perello olives and organic Blaufränkisch, there will be sandwiches – now London’s most fashionable snack – and new products not found in the original site. “The second Provisions will retain many elements of our original concept,” said an announcement, “while also showcasing new products that we have been sourcing in recent years.”

Coravin

Coravin will open its first wine bar and retail pop-up on 2 November, “bringing its signature wine-by-the-glass concept to Mayfair”. The Coravin Wine & Bubbles Bar will have a 300-strong list and every bottle will be available by the glass (makes sense). There will be more than 50 champagnes, including some of the world’s most coveted and respected vintages. We don’t yet know how much 125ml of Veuve Fourny will cost you but glasses start at £8. A classic cave à vin, there will be plenty of cheese and charcuterie too.

Training

D&D London has announced it will make permanent its chef training programme after a successful trial earlier in the year. Already 50 of its summer school participants have joined the business, and D&D, which launched the scheme in response to the staffing crisis, is now looking to find more. There will be an emphasis on finding those who have been unemployed for some time and courses aim to get people ready for restaurant life as quickly as possible.

More Training

The hospitality development platform White Rabbit Projects has also launched a training scheme, though only for chefs. Supported by Leiths School of Food and Wine, the academy will see places partially or fully funded by a £750,000 grant from Leiths and has been designed to tackle the staffing crisis head on. Each course will include placements at the likes of The Randolph hotel in Oxford, alongside mentoring.

Matthew Kenney

The American chef Matthew Kenney will open a plant-based restaurant at Selfridges on 2 December. Adesse, which means “to be present” in Latin, will serve jackfruit crab cakes, beetroot carpaccio with yuzu kosho, and red pepper rémoulade. Kenney said: “I am thrilled to partner with Selfridges to open a new restaurant in London. Adesse exemplifies what we do so well at MKC – serve innovative and unique cuisine alongside excellent wine and cocktails in a stunning setting.” The launch is part of Selfridges’ Project Earth, the department store’s commitment to offering more meat-free food in its food hall and restaurants.

Liz Cottam

Liz Cottam has revealed her Leeds fine dining restaurant Home is relocating next month. It will reopen in a bigger site at Brewery Wharf after “outgrowing” its current location, she told The Caterer. Cottam has big ambitions for Home. She said: “We’ve had some amazing times on Kirkgate, but now we’ve outgrown the restaurant and think it’s time to continue our new journey in a space that really suits who we are now and what we do. We want to be at the heart of new developments in Leeds, and this is the perfect space to expand our offer, welcome in new guests and keep doing what we do best.”

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