Monday Bulletin: Next up at The Compton Arms and Chantelle Nicholson’s new restaurant

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

Rake

The Compton Arms has built a noble reputation of fostering what some might call ‘the next big thing’. Past residencies include Schmaltz by Chris D’Sylva, who went on to open Dorian, and Four Legs, the team behind the Plimsoll and Tollington’s, now two of north London’s hottest restaurants. Next up is Rake, a concept run by Jay Claus (ex-Peckham Cellars and Quo Vadis), Syrus Pickhaver (Zebra Riding Club, Acme Fire Cult) and Peter Ward (Shard, Acme Fire Cult). Their menu sounds promising: beer battered cockles and clams, oysters Kilpatrick, a braised squid and ale pie, rib eye steak with onion rings, and Sunday roasts, among other dishes. The pub is also popular on match days (Arsenal), and so fans upset with the looming prospect of another trophyless season will be buoyed by Cumberland sausage rolls with gravy and mustard for dipping. Rake follows Dara Klein’s much-loved Tiella residency, which comes to a close on December 20.

Cordia Collective

The chef Chantelle Nicholson has been a little quiet of late. She’s been dreaming up a new restaurant, bakery, wine bar and cafe, soon to open on a 2,300-acre, Grade II-listed Borde Hill country estate in West Sussex. Called the Cordia Collective and launching in spring next year, the project will champion locally sourced, seasonal food with a daily changing lunch menu. Nicholson has partnered with Ruth Osborne on the project, co-founder of Wine Car Boot, and who has just got back from seven years in Stockholm where she was working in sustainable farming. ‘To have the opportunity to be in the heart of nature, and work in tandem with the terroir and seasons is a true realisation of a dream,’ Nicholson said. ‘I can’t wait to immerse myself in it all and, alongside Ruth, create a new, dynamic collection of nature with delicious food and drink, and warm hospitality.’ Also in the team is the baker Janine Edwards, formerly of Toklas, Little Bread Pedlar and Darby’s.

Small Plates

• The Fat Duck will be serving an a la carte menu for the first time in more than 20 years from February 5. It comes as Heston Blumenthal’s feted restaurant celebrates its 30th birthday. For £195 (lunch) diners will be able to choose from four starters, four mains and three desserts. The likes of snail porridge, crab risotto and bacon and egg ice cream are included. ‘I’m excited that, with the reintroduction of à la carte, we can be more accessible to more people during this special anniversary year,’ said Blumenthal.
   
• The former Bibendum chef Matthew Harris (Henry’s brother) is to open a new restaurant at the Gallivant hotel in Rye, East Sussex early next year. Harry’s will focus on seafood from the south coast, to be enjoyed alongside a heavily English wine list and with views over Camber Sands.
   
• You might have forgotten about Undercroft, which was to be Brad Carter’s space below St George’s Church in Mayfair. We haven’t heard much since Carter stepped away from the project, but it transpired last week that the celebrity chef Aldo Zilli will take over the kitchen. And so expect lobster tagliolini, monkfish ‘porchetta’ and veal saltimbocca when it finally opens.
   
• Claude Bosi and Samyukta Nair have closed their French bistro Socca after just under two years of trading. No word yet on what will go in there next. Bosi, of course, is planning to launch another Josephine (first reported by the Dumbwaiter) although that’s lined up for Marylebone.
  

• Following the launch of Good Measure earlier this year, Mr Bao Group are formalising into a new brand, ‘6 of 1’, which will become a collection of individual concepts beyond Taiwanese restaurants.
   

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