From supper clubs in the countryside to a new Tom Sellers opening, here is the latest hospitality news from the CODE Bulletin

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

Oxmoor Farm 

Exclusive: A new supper party series is to launch at Oxmoor Farm in the Chiltern Hills. Friends Paddy Maynard and Harry Hope-Morley will host the first Wild Feasts evening on June 18, bringing Yorkshire-born chef Dan Chambers, of Belly at The Compton Arms, to cook on the farm. Here’s the full line-up of chefs.

Sellers

Tom Sellers will launch a currently unnamed restaurant in 1 Hotel Mayfair next year. The Restaurant Story chef is partnering with the 1 Hotels group for its first European property, and will bring a menu focusing on ‘sustainability, local and organic ingredients’. Sellers told Big Hospitality: ‘I look forward to bringing this new project to Mayfair. I have always loved classical cooking and I feel now is the time to present world class produce sourced sustainably, and celebrated in the season we find it’. The nine-storey hotel will include 181 guest rooms, a bar, a café, and a fitness centre, and will overlook Green Park. There’s no set launch date yet. 

Salon

Salon in Brixton has closed permanently after almost ten years due to ‘challenging trading conditions’, the restaurant owners said. Nicholas Balfe, Matthew Bushnell, and Mark Gurney announced the closure on Tuesday, and said the decision was made ‘with a deep reluctance’ and a ‘heavy heart’. They said: ‘It has been an incredible ten year journey for us and the team in Brixton. The market has provided us with a brilliant home, a space to develop our menus and host a whole range of diners – from locals to those further afield. ‘Industry trading conditions continue to be more challenging than ever, unfortunately meaning we have had to make this difficult decision. We want to take this opportunity to thank everyone who has supported us over the years.’

Food strategy

It’s National Food Strategy white paper publication day, where it becomes clear to all the Government has ignored and rejected much of what was recommended by Henry Dimbleby (of Leon fame) in his major review of the country’s food system. There have been leaks of the document. Last week, to the Guardian and the FT, and over the weekend to plenty of others. So far, ministers have been accused of concocting a food strategy “bordering on the preposterous”. Calls for a sugar and salt tax appear to have been dismissed, and no promise has been made to guarantee the budget for farm payments until at least 2029, which would ease the transition to more sustainable land use. Dimbleby said some money raised by the sugar tax could be spent on address food inequality – namely expanding free school meals and providing healthier options to low-income families. He also advised ensuring a budget for farmers to deliver environmental progress, but this also went unanswered.

Hawksmoor Dublin

Hawksmoor will open its first restaurant in Ireland with the group continuing its international expansion. Read more.

Regenerative agriculture

Honest Burgers has become the first burger brand in the UK to develop a regeneratively farmed beef supply chain in response to the British farming and carbon crisis dominating the industry. As of this month, six restaurants in its 40-strong group will serve beef from regenerative farms with the aim to reduce its carbon footprint and the environmental impact of eating beef. By the start of 2024, Honest hopes to be sourcing all beef from regenerative farms. To talk more about farming and its future, there will be a panel talk at Liverpool Street Honest Burgers on June 20 between 6-8pm. Entry is free and includes a burger and a drink. Email [email protected] to secure your place.

Akwasi Brenya-Mensa

Akwasi Brenya-Mensa’s much-anticipated debut restaurant Tatale will open at The Africa Centre in Southwark on Thursday July 14. Read more.

Samyukta Nair

Jamavar and Mimi Mei Fair’s Samyukta Nair will launch a modern Japanese restaurant in Mayfair on September 9. KOYN, off Grosvenor Square, will be set within the former US Embassy and is ‘inspired by the nature-spirited roots and duality of Mount Fuji’, symbolising ‘the complementary forces at play in Japan’s enigmatic volcano, where a lush alpine environment peacefully co-exists with the fires raging below’. The kitchen will be led by executive chef Rhys Cattermoul, formerly of Nobu London and Nobu Hong Kong, and dishes will include steamed clams ‘nabe’ with cordycep mushroom, yuzu sake soy and samphire, and red mullet tempura with yuzu kosho tosazu and homemade kombu salt. Samyukta said: ‘I have long admired Japan for its understated elegance, expertly-made craft and philosophy that balances modernity with tradition. While working with Rhys on this project I’ve been able to get a deeper understanding of Japanese culture through our food journey.’

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