CODE Bulletin Catch Up

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

Caring deeply

There will be alarm bells ringing in the ears of many a diner as the restaurateur Richard Caring moves toward Corbin & King. Financial difficulties still unresolved at Corbin & King, Caring, best-known for Sexy Fish and rolling out a province-friendly chain of Ivy restaurants, is reportedly in talks over a possible acquisition. At the very least he is apparently considering a bid. It would mean the businessman adding a much-loved and considerable estate to his already long list of venues – and it would, most likely, stir a sea change in institutions like The Wolseley. On Saturday, a piece in The Times dissected the differences between Corbin & King, and Caring’s operation. There are many. The most pointed one was highlighted by Jeremy himself: “There’s a difference between a restaurateur and a restaurant owner. Restaurant owners run businesses from the boardroom and restaurateurs run them from the restaurant floor.” We’ve shared a few thoughts on Corbin & King here. 

Richoux

The 100-year-old Richoux returns to Piccadilly next month having closed in January last year. It will, an announcement said, “stay true to its heritage of modern brasserie dishes”, and has two new custodians in charge in the form of Jamie Butler and Lewis Spencer. The pair met at Moor Hall – will it get three? – and worked together at L’enclume, Le Manoir, and Eleven Madison Park so come armed with pedigree. The patisserie counter will be stocked with cruffins, croissants, tarte tatins and torched meringue gateaux; in the dining room will be French onion soup, croque monsieur, prawns dressed with olive oil and lemon, salmon a la plancha, and chicken paillard. The three-egg omelette and fries must receive a mention. Butler and Lewis said: “We are beyond excited to be opening the doors to such an iconic British institution; it’s quite unbelievable that our first venture together as Chef Partners will be in a restaurant with such a high reputation as Richoux – no pressure! After having the privilege of working under some of the finest chefs in the world, we can’t wait to take the next step in our careers, using the skills we have learned to bring a little slice of luxury at affordable prices back to Piccadilly!” 

Lahpet

Lahpet, the Burmese restaurant founded by Dan Anton and Zaw Mahesh, will launch its second site on 21 February. Lahpet has been a successful feature in Shoreditch for sometime now thanks to its mix of classics, regional specialities, and street food snacks sold in the hectic cities of Myanmar. Translated from Burmese as ‘tea’, Anton and Mahesh want to shine a light on their shared Burmese heritage and the food of Myanmar. New dishes for the West End site will include roast pork belly and bamboo shoots, fish noodle soup, fish and rice, while established ones, such as chicken coconut noodles and the venue’s London famous tea leaf salad, will be available too. “We’re thrilled to be opening our second restaurant in the heart of the West End, it’s a fantastic site with huge potential. We can’t wait to get the doors open and to have the opportunity to introduce more of the varied and vibrant food of Myanmar to London”, said the couple.

Small plates

Japanese fluffy pancake specialists Fuwa Fuwa have opened a second site in Soho, cropping up on Dean Street. They said: “[We’re] whipping up our fluffy delights with some of your classic favourites such as the Lotus Biscoff, Nutella strawberries, and a few new options like our miso slutty caramel popcorn and chocolate honeycomb crunch.”

Vegan carry-oners Mildreds has, quite amusingly, taken over an old Angus Steakhouse. The site, on St Martins Lane in Covent Garden, is the group’s sixth, having started out way back in 1988.

Marc Summers has revealed plans for a second Bubala, having lined up a site in Soho for April. The Middle Eastern restaurant launched in Spitalfields in 2019 and  its second will open in the old Vasco & Piero site on Poland Street. 

You might want to enter this

Franky, we can’t wait for Come Dine With Me: The Professionals. The hit Channel 4 show will launch the new format later this year – we hear it will air for the first time in May – and the broadcaster is currently looking for restaurants to take part. Filmed across the UK, the show will feature three restaurant duos comprising one chef and one front of house or bar member and participants will be scored from one to 20 by their guests. The winning team will take home £1,000 for its restaurant.

Rosa’s Thai

Rosa’s Thai has launched a chef training programme and will pay recruits £11.45 per hour in a bid to boost recruitment across its restaurants. Named Wok School, the academy is based at the Rosa’s restaurant on Warren Street and is open to candidates of all levels. Every chef who completes the course will be offered a guaranteed full-time role. 

Daniele Quattromini

The Corinthia London has announced the appointment of Daniele Quattromini as the hotel’s new director of food and beverage, succeeding Helio Andrade. In his new role, Quattromini will work closely with both MD Thomas Kochs and the hotel’s executive chef André Garrett, overseeing Corinthia London’s restaurants and bars, including The Northall restaurant and bar, Bassoon Bar (currently closed for refurbishment), afternoon tea in the Crystal Moon Lounge, and so on. Quattromini trained at Bournemouth Unviersity before rising up the ranks across Hendon Hall, Le Manoir, Chewton Glen, and others.

George Hersey

George Hersey has been named group general manager at the Adam Handling Restaurant Group. Hersey began as GM at the Frog Hoxton before climbing the ladder. He was part of the opening team for Handling’s new pub, the Loch and Tyne (which reached number 27 in the Top 50 Gastropubs last week), and played a significant role in launching Ugly Butterfly in St Ives, Cornwall. “This man really is the group – he lives and breathes it, creating and shaping the incredible guest experience we have today,” said Handling.

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