Monday Bulletin: Officina 00 in Fitzrovia and trouble at Clarkson’s farm

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

Emma Underwood’s next move

Emma Underwood has been named GM at the Midland Grand Dining Room. Read more here.

The Three Compasses

There has been a surge of quality food pubs this year. The Three Compasses, taken on by chef Henry Harris and former Rockfish director Dave Strauss, is the latest. The Farringdon pub will reopen in the next few weeks after a ‘casual refurb’ and Harris will relaunch his feted French restaurant Racine, as Bouchon Racine, upstairs sometime in November. Read more here.

Small plates

• The team behind the Southwark restaurant Bala Baya will launch a new flagship restaurant at Soho Estates’ llona Rose House early next year. Kapara will be the second standalone project from the Israeli-born chef Eran Tibi and ‘will take inspiration from the sights and sounds of Tel Aviv’s rooftop bars and the sun-bleached streets’. 
   
• Word is out now that the much-loved pizza chain Homeslice is looking to close two locations. Sites in Old Street and Fitzrovia could be sold.
   
• Another high-profile closure of note is Boudin Blanc in Shepherd Market. Could it be the location destined for the big-name restaurant and wine bar moving into the area? 
   
• Officina 00, the Italian kitchen and workshop that originally launched in Old Street in 2019, will open its second restaurant in Fitzrovia on 15 November. 
   
• News from another Italian concept: Robin Gill and his executive chef Aaron Potter will open a second Maria G’s in Fulham, just months after launching the first in Kensington in June.
   
• Corinthia London will launch a new ‘theatrical’ cocktail bar, Velvet, with acclaimed bartender and drinks expert Salvatore Calabrese on 7 November. 
   
• London wine bar and restaurant collective Humble Grape has announced plans to open its sixth site next month. The group has taken on a site on Topsfield Parade in Crouch End.

Gwen

Our sister title The Good Food Guide published last week a story about a new restaurant from Ynyshir’s Gareth Ward and Amelia Eiriksson. Gwen – after Ward’s mother – will be an ‘intimate’ space comprising just eight covers, with Ynyshir head chef Corrin Harrison leading the kitchen. It will be the team’s second permanent restaurant and housed in the former Number Twenty One in Machynlleth, about six miles north of the flagship site. CODE caught up with Gareth and Amelia.

Diddly Squat

Jeremy Clarkson has appealed against the closure of the restaurant on his Oxfordshire farm after it was ordered to shut by the local council. The broadcaster’s farm-to-fork, hyper-seasonal, ultra-local restaurant opened to much fanfare in the summer, attracting widespread coverage thanks to its beef-heavy menu and quirky bookings policy. But West Oxfordshire District Council (WODC) issued an enforcement notice on 12 August ordering the restaurant to shut. 

Adam Molloy

Adam Molloy has been named head chef at James and Maria Close’s superb Durham restaurant Raby Hunt. Adam started at Raby Hunt as a commis chef in 2017 and James said it has ‘been a joy to see him develop’ over his five years in Durham. In an announcement, Adam said: ‘Becoming head chef is an unbelievable opportunity and I’m super grateful. I’ve loved my journey at the restaurant so far and I can’t wait to help lead the team in developing the menu and enhancing our guests’ experiences as much as we possibly can’. 

Simon Rogan

sponsored content ‘Sustainability, for me, is not just about nature and our use of resources. It’s also about how we look after and treat each other in the workplace. I like to think we set a good example in our kitchens and offices. We’ve created spaces where all opinions are respected. Unfortunately, hospitality jobs have had a bad reputation, and we are trying to change that from within. In the more obvious form of sustainability, we have reduced the number of hours worked by closing our restaurants in The Lakes for two days a week….’ Read more from Simon Rogan.

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