2022 Media Pack - Restaurant Industry News

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Industry News 2022 Media Pack

R estaurant Industry News

OCTOBER 2021

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INTERVIEW: FRED SIRIEIX Rooftop sushi and omakase restaurant Bisushima to launch Shima Hour Welcome to Park Row, a unique gastronomic experience in the heart of London inspired by the DC Universe

FIRST LOOK: Japanese Curry Shop, KATSU Opens on West Nile Street

RESTAURANT DESIGN PROJECT: THE CHEESE BARGE, PADDINGTON CENTRAL, LONDON

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INTERVIEW: CHEF CHET SHARMA

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OCTOBER 2020

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BOMBAY KITCHEN: SIX BY NICO INTRODUCE A TASTE OF MUMBAI

MAY 2020

INTERVIEW: Grace Regan, Founder of SpiceBox

Islington Venue Arenella Launches With Bottomless Lunch Offering

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BRINGING SEAFOOD TO THE STREETS

MARCH 2020

INTERVIEW Gregoire Berger

APPLE BUTTER OPENS ITS DOORS OFF SEVEN DIALS

RESTAURANT DESIGN PROJECT:

FETTLE UNVEILS DESIGN FOR THE ELDER AND THE JIB DOOR

Tom Aikens to open Muse in Belgravia

Butlers Wharf Chop House:

20 Stories appoints Mike Jennings as Executive Head Chef INTERVIEW: JACK SMITH, RESTAURANT MANAGER AT THE GREEN RESTAURANT IN SHERBORNE

Top tips to cater for vegans beyond Veganuary

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Behzad Gotla named Head Chef

Hotel Indigo® in Brussels is home to the new SERRA

Great Taste reveals trophy nominations, as Golden Forks go virtual

JANUARY 2020

NEW HEAD CHEF RUDI WARNER PLANS MENU FOR BLUEPRINT CAFÉ

RED DEER DESIGN GRÁ, AN ARTISAN SOURDOUGH PIZZA & NATURAL WINE RESTAURANT

The Vegan Society’s festive recipes for a vegan Christmas to remember

BERBERÈ PIZZERIA COMES TO CLAPHAM

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CHEF PROFILE: Daniel John Ayton (BA Hons) FIH

PROJECT: Restaurant Felix Amsterdam

RUMOURS:

HEDDON STREET, MAYFAIR, LONDON

ALL ABOARD! ST PANCRAS HITS THE SLOPES THIS SKI SEASON WITH NEW ALPINE MENU

WORLD RENOWNED ITALIAN RESTAURANT GIANNINO DAL 1899 OPENS ITS FIRST LONDON RESTAURANT IN MAYFAIR

New Jamie Oliver Cookery School and Event Space designed and delivered by Studio Found

SUSHI SHOP X GREGORY MARCHAND Gregory Marchand launches collaboration with Sushi Shop

RESTAURANT DESIGN PROJECT

RESTAURANT DESIGN PROJECT On RAPPU’s dining floor, OWIU Studio’s parametric optimizes guest and staff circulation while at the same time enabling kitchen to dining room flow.

OWIU STUDIO UNVEILS “RAPPU,” SINGAPORE’S LARGEST OMAKASE BAR LOCATED IN THE TANJONG PAGAR DISTRICT

A customized 20 meter-long-steel profile RGB LED light wraps the space above the counter, mimicking the overall profile of the bar. The light syncs with music and changes color overtime as the day progresses.

Restaurant Industry News explores this newly designed restaurant that encapsulates a dynamic design structure that allows for functionality as well as showcasing unique design elements that create the ‘wow’ factor.

RAPPU is a specialty hand roll omakase sushi concept that has officially opened its inaugural location in Singapore.

“Omakase” is the Japanese word for “chef’s choice” and is a common concept in traditional sushi bars. Omakase is centered around a bar behind which a chef serves his or her customers directly. An ambitious idea and the first of its kind, the design concept for RAPPU’s dining bar features a single continuous piece of quartz bar spanning nearly 20-meters long.

OWIU Studio, the architecture and design studio founded by Amanda Gunawan and Joel Wong in 2017, officially unveils its latest restaurant project, RAPPU, in Singapore’s vibrant Tanjong Pagar district.

The 36-seat RAPPU is a new omakase sushi bar concept by The Feather Blade group and offers a striking design worthy of the largest venue of its kind in Singapore.

Housed in a heritage-preserved shophouse on Duxton Road, in the commonly referred to as the neighborhood with a bustling dining and bar scene, OWIU Studio’s design for RAPPU is based around the preservation of two shophouses and transformation into one structure. With the intention to preserve the charm of the heritage shophouse, OWIU Studio maintained the exposed timber ceiling beams and raw concrete flooring to still showcase the industrial-chic aesthetic of the original space while reimagining it as a chic restaurant. RAPPU’s sushi bar counter boasts 36 seats that make it the largest sushi omakase bar in Singapore.

and burger into bite size izakayas. The former is aptly named the Beef Bomb, an explosion of smoked quail egg awaits as diners savour familiar flavors of sukiyaki wagyu beef, garlic chips, and furikake.

RAPPU’s name takes on two meanings: In Japanese, the term refers to rap and hip-hop music bringing the likes of Wu-Tang Clan to Kendrick Lamar to the state-of-the-art sound system across the restaurant. Another meaning of rappu is wrap, and hence, the RAPPU restaurant will offer “onigiris” and tea for breakfast, and seaweed tacos as an izakaya bar snack.

In addition to RAPPU’s interior architecture design, OWIU Studio assisted in the new restaurant’s overall branding and visual touchpoints, including working closely with top Indonesian ceramicist Ayu Larasati on designing custom ceramics and other wares.

Echoing The Feather Blade group, RAPPU’s main dining menu is laser-focused and features a set offering of 6 rolls ($36) with premium toppings that include Kanpachi (Amberjack), Engawa (Fluke Fin), and Toro (Tuna Belly). For diners seeking additional indulgence, the decadent High Roller ($28) features wagyu beef or toro, topped with uni, caviar, ikura, and gold flakes, served aptly with gold flakes sake.

Thirsty diners can also pair with each roll with a curated list of sakes ($18 for a flight of 6) whilst Japanese inspired tipples, such as Umami Old Fashioned and GinZu, provide refreshing alternatives (ranging from $10 to $16).

A running theme on RAPPU’s izakaya menu will be collaborations with other restaurants. To kick things off, The Feather Blade will reconstruct its famed gyudon

PHOTOS: © FINBARR FALLON

For RAPPU’s industrial-chic aesthetic and ambitious design, OWIU Studio developed various creative solutions to accommodate the existing architectural constraints and showcase the restaurant’s signature 36seat omakase bar. The studio’s approach required creating a six-meter-long (19.6 feet) opening through 0.3 meters-wide load-bearing brick and installing a new steel post and lintel system on a new foundation to support the structure. The result is a dramatic open space with a continuous quartz bar that spans nearly 20 meters long, an ambitious idea and the first of its kind in Singapore. The dramatic dining surface is accented by a 20-meterlong steel LED lighting system suspended above the bar counter that mimics the bar’s shape and adds scale. The light syncs with music and illuminates the venue with dynamic color as the day progresses.

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JANUARY & FEBRUARY • Chinese New Year • Furniture & Furnishings • Restaurant Interiors • Training & Education • Veganuary MARCH & APRIL • Alcoholic Drinks • Interiors & Interior Design • Kitchen & Catering Equipment • Tableware • Technology MAY & JUNE • Coeliac Awareness Week • Furniture & Furnishings • Outside Areas • Vegan, Vegetarian and Free-From • Workwear & Uniform JULY & AUGUST • Alcoholic Drinks • Kitchen & Catering Equipment • Restaurant Interiors • Training & Education • Technology SEPTEMBER & OCTOBER • Furniture & Furnishings • Seafood Week • Training & Education • Tools & Knives • Vegan, Vegetarian and Free-From

FEATURES LIST 2022 CIRCULATION & RATES CHEF PROFILE

CHEF PROFILE FEATURE: MATTHEW WHITFIELD: HEAD CHEF AT THE MONTAGU ARMS With extensive experience working in a number of Michelin-starred restaurants, including Eleven Madison Park in New York, Matthew Whitfield returns as Head Chef at the award-winning three AA Rosette Terrace Restaurant at The Montagu Arms in Brockenhurst.

Whitfield’s menu focuses on experimenting with local and seasonal ingredients, whilst also drawing inspiration from people or experiences, from the places he’s worked at across the globe, to his childhood and cooking in the kitchen with his grandmother.

“The food at the Terrace at the Montagu Arms is completely produce and flavour driven. We feel very strongly about highlighting local and seasonal produce, where possible, throughout all our menus.

We like to showcase a variety of different cooking and serving techniques, presenting our food simply and elegantly with a big flavour impact.

‘Light lunches can be enjoyed al fresco in our beautiful garden with a glass or 2 of

Previously Sous Chef at three-Michelin starred Eleven Madison Park in New York, voted ‘Best Restaurant in the World’ in 2017, Whitfield is not short of experience in creating world-class cuisine. From 2014 to 2017, he was Head Chef at the one-Michelin starred restaurant at The Driftwood Hotel in Cornwall, and before that Sous Chef at two-Michelin starred Seagrill Restaurant in Brussels.

A 2017 Roux Scholarship finalist, Whitfield’s extensive career includes training at two-Michelin starred The Vineyard in Stockcross; and he held the position of Junior Sous Chef at Marco Pierre White’s Yew Tree Inn in Berkshire. He also previously worked at The Montagu Arms between 2006 and 2007 as Demi Chef de Partie, and from 2009 to 2013, rising up to Junior Sous Chef.

18 | Restaurant Industry News | October 2021

CHEF BURGER TIPS

CHEF LUKASZ ZEBRYK, HEAD CHEF OF BURLINGTON’S RESTAURANT SHARES HIS TOP TIPS ON CREATING THE PERFECT BURGER! BURLINGTON’S STEAK AND STILTON BURGER: RECIPE INGREDIENTS • Steak Burger 8oz patty • Long Clawson Stilton Cheese a few slices • All-Butter Brioche Bun x 1 • Tomato x 1 • Lettuce a few leaves • Gherkin x 1 • Burger sauce • Cracked Black Pepper & Sea Salt to season

When creating the perfect burger, the most important thing is the quality of the meat. From experience 80% lean steak and 20% fat makes the best, juiciest and most flavourful patty. At Burlington’s we source high quality meat from our local supplier.

METHOD Heat a non-stick frying pan on a high heat.

As a good tip - season burgers just before cooking and only with cracked black pepper and sea salt so you do not overpower the taste of the meat.

For Burlington’s Steak and Stilton Burger the choice of stilton is key.

We use Long Clawson Stilton for its amazing nutty and salty taste. When using stilton to make a cheeseburger be careful not to overload it, or else the strong flavour of the cheese just might overtake the whole burger!

When choosing your burger bun, the best choice is an all-butter Brioche, lightly toasted on the griddle for an extra texture.

Season patties with cracked black pepper and sea salt.

The best accompaniments? Homemade Real Ale battered onion rings and triple cooked chips can turn a simple burger into a dish fit a King.

Slice brioche bun and lightly toast on the griddle - the grill will also work in a pinch.

Finally, we serve our burger with our Burlington’s Secret Burger Sauce as well. As the name suggests the recipe is a secret I’ll take to the grave!

Fry the patties for 9-10 minutes on each side until cooked through.

Prepare your sides. At Burlington’s we serve our burger with Triple Cooked Chips and Homemade Real Ale Battered Onion Rings.

Once the patty is finished cooking allow to rest for a few minutes before serving.

Assemble your burger. We take one half of the toasted brioche bun and layer on the steak patty, stilton cheese, our Burlington’s Secret Burger Sauce, lettuce and tomato. We then top our burger with the other half of the brioche bun and garnish with thinly sliced gherkins skewered on top.

Enjoy – Chef Lukasz

Enjoy – Chef Lukasz

ABOUT CHEF LUKASZ Lukasz Zebryk, Head Chef of Burlington’s Restaurant, was born and bred in Poland where home grown, and locally sourced ingredients were cherished and well prepared in the home environment.

Driven by passion of modern cookery he went on to study for 3 years in Poland and was able to sample a wide variety of Mediterranean Cuisine, which you will find still influence his cooking to this day.

After leaving Poland to work in the UK he worked in various Award-Winning restaurants in North Yorkshire, Cumbria and surrounding areas.

His quest for fine cuisine and locally sourced ingredients then lead him to the Lake District.

By working with local suppliers, he now fulfils his ambition to provide the best culinary experience using local flavours.

EDITORIAL SUBMISSIONS Please send editorial to: editorial@restaurantindustry.co.uk

‘When I source ingredients, I like to be able to visit the farm and see how the animals are reared or in what environment crops are grown – this ensures quality and that our ethical standards are aligned. Local produce also inevitably has had less transit time than those sourced from further away. This ultimately means the food is going to be fresher, and taste better, as you are serving it at its very best.”

We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers.

Passionate about creating a theatrical and memorable experience for every guest, Whitfield is responsible for the menus at the restaurant, as well as running the kitchen on a day-to-day basis. He also oversees a team of 12, ensuring each dish is served to his impeccable standards.

Slice tomatoes and chop lettuce. Thinly slice gherkin.

NOVEMBER & DECEMBER • Christmas • Kitchen & Catering Equipment • Restaurant Interiors • Technology • Workwear & Uniform

wine, whilst our new evening tasting menu takes you on a culinary tour of the south of England.”

28 | Restaurant Industry News | October 2021

Each piece of editorial is chosen at the Editor’s discretion.

Inclusion is not guaranteed into an issue.

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RESTAURANT DESIGN PROJECT

RESTAURANT DESIGN PROJECT

THE CHEESE BARGE, PADDINGTON CENTRAL, LONDON Adam Richards Architects has designed a custom-built barge which will provide a unique setting to a new London restaurant, The Cheese Barge.

The floating restaurant creates a new distinctive focal point and destination for Paddington Central and the wider area. Commissioned by British Land to be permanently moored at Paddington Central, just south of Little Venice, The Cheese Barge will add to the vibrancy of the campus, which comprises office, residential and retail, while also attracting local visitors and tourists.

The design draws on local heritage and complements the surrounding boats, while standing out with its original and distinctive appearance. The boat’s curving, sloping roof is clad externally in verdigriscoloured patinated metal.

On the underside of this roof, a copper colour is visible from inside the boat, creating a warm and convivial interior as it gathers the light reflected off the surface of the water. The fit-out is enhanced by a natural material palette of oak and recycled elements. Raven Collective’s interior integrates nautical references in the form of reclaimed ship passageway wall lights, boat cleats and buoy-like table lamps, reflecting the ethos of traditional and thoughtful British craftsmanship as seen in restaurateur Mathew Carver’s flagship restaurant, The Cheese Bar. Adam Richards Architects’ design was the winning entry in a design competition organised by British Land in spring 2018.

The design takes inspiration from James Stirling’s Electa bookshop pavilion in the gardens of the Venice Biennales (Giardini della Biennale), which is itself inspired by nautical design. In researching the Paddington area, the practice found further inspiration in a story from local history. Hertha Marks Ayrton, a pioneer female electrical engineer, lived in Paddington from 1903-23. She was the first woman to speak at the Royal Society, the first female recipient of the Royal Society’s prestigious Hughes Medal, and the author of The Electric Arc. Copper is commonly used in electrical experiments due to its high levels of conductivity, and the barge’s signature roof and interiors are inspired by Ayrton’s story.

Designed for flexibility of use and futureproofed for a range of different operators,

the restaurant is located in the main 20 metre (65 foot)-long barge, and the kitchen is treated as an ancillary space accommodated in a separate, smaller boat; the two spaces are linked by an external bridge which will provide a theatrical stage for the arrival of food to diners. The main barge draws on the forms of traditional British canal boats, its roof structure suggesting both the tarpaulin covers used on working canal barges, and the traditional inclined sides of canal boats.

The smaller boat is inspired by traditional nautical buoys, used to warn ships of hazards using colour, flags or lights.

By placing the kitchen in the buoy, the amount of usable floor area in the main boat for restaurant seating is maximised.

The Cheese Barge entrance is at the level of the towpath, with a dining platform and accessible toilet at this level, making the restaurant inclusive for all guests. Further seating is at the lower level, increasing the number of covers to 40. A band of glazing sweeps around the sides and front of the boat, giving diners generous views of the canal and towpath and granting passersby a glimpse inside. The terrace on the upper deck is encircled by a demountable balustrade, allowing the boat to pass through the locks and tunnels of the canal system when in transit. The boat is formed from a skeleton of steel framing elements clad in steel plates, which have been assembled and welded by hand by a marine fabricator in Somerset.

asked to design a space for the pleasurable activity of eating and drinking on the canal. The barge creates a festive and sophisticated environment, whilst drawing on the heritage of narrow-boat design and local social history.

“It has also been an opportunity to pay homage to James Stirling’s Electa bookshop in Venice: one of my favourite buildings.

That building was inspired by the designs of boats — so it was fun to design a boat based on a building based on a boat!”

Amanda Raven, Head of Asset Management, Paddington Central, said: “We’re really excited to welcome The Cheese Barge to Paddington Central.

“We’ve invested significantly to improve

Adam Richards, Director, Adam Richards Architects, said: “It is wonderful to be

October 2021 | Restaurant Industry News | 39

VEGAN & PLANT-BASED FEATURE

VEGAN & PLANT-BASED FEATURE

WHAT’S THE DIFFERENCE BETWEEN VEGAN AND PLANT-BASED AND DOES IT MATTER IN A RESTAURANT?

By Louise Palmer-Masterton, Stem & Glory

So, I decided to dip my toe into this argument, and try to deconstruct it in my own mind once and for all. Whether you are a vegan restaurant or have vegan and / or plant-based offerings on your menu, it may be useful to you too.

The origins The term vegan was first coined in 1944

by Donald Watson and friends, although it wasn’t until the 80s that veganism was clearly defined as follows: “a philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment.

In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

Mathew Carver, restaurateur, The Cheese Barge, said: “Hailing from Jersey, I spent my childhood years messing around in boats.

So, when the opportunity of opening The Cheese Barge came along, we couldn’t say no! The fact that it was British-made by real craftsmen and designed by some of the best British architects appealed to our continued efforts to support British industry.

Win, win! We’ve always set out to create fun restaurant experiences, and what could be more fun than eating the best of British cheese on the Grand Union Canal.”

Location: Sheldon Square, Paddington, W2 6HY Site area: 101m² Internal floor area: 71m² Construction dates: Aug 2019 – late summer 2020 Client: British Land Architect: Adam Richards Architects Project architects: Adam Richards, Michael Vale Project manager: CPC Project Services LLP Internal fit-out: Raven Collective Naval architect: CP Heath Marine Fabricator: Darren Gervis, Marine Fabrications M&E engineer: CP Heath Marine Photography: © Brotherton Loc

38 | Restaurant Industry News | October 2021

Whether we are vegan or plant-based is something that comes up often at our restaurant, most recently because our new tagline is ‘Gloriously Plant-based’. I get asked quite frequently if that means I have abandoned veganism? I find that rather curious, as for me the two things mean the same. In fact, if you really want to get down to the nitty gritty, the truth is, Stem & Glory is all about wholefood plant-based ingredients, ethically sourced, low carbon, circular, compassionate and cruelty free. So, is that vegan or plantbased? And what is the difference anyway?

the retail and leisure offering and this new floating restaurant perfectly complements the increasingly diverse selection of restaurants and bars, both on the campus and along the canal.”

Interestingly, in the US Dr. T. Colin Campbell coined the term ‘plant-based’ around the same time following research at the National Institutes of Health which showed the therapeutic impact of a low-fat, high-fibre, vegetable-based diet on cancer. He was seeking a term that described this diet without invoking ethical considerations. The term was further defined by Campbell by adding ‘whole-food’ to plant-based to draw the distinction that it is specifically a wholefood plant-based diet that has health benefits.

In other words, veganism is about the abstention from animal products, not necessarily with reference to healthy foods, whereas whole-food plant-based is very much focussed around the health benefits of following the diet.

So, it looks like vegans in this case do have the ethical high ground, but from that perspective, it looks like I, and Stem & Glory, are neither vegan or wholefood plant-based, but rather vegan AND wholefood plant-based.

But is it a bad thing for the vegan movement that the term plant-based was popularised? I would like to suggest that the term plant-based has contributed significantly to the rise in popularity of veganism, and that they share responsibility for the rise of interest in the vegan movement with regard to animal welfare and health.

Environmental Impact But there is another huge factor in the growth of both movements, and that is the environment. Back when I became vegan, it was for the animals. But back then, in the same way that health was not a key driver for those adopting a vegan lifestyle, the environment also wasn’t mentioned. Climate change wasn’t a thing, and it was for pure ethical reasons that people became vegan. But now, the environmental arguments have become increasingly compelling to the point that they can no longer be ignored. Most people I know now actively try to eat fewer animal products. But are these people eating more vegan food or more wholefood plant-based food? And is one better for the environment?

How things have changed!

But the above perspective doesn’t account for younger people who may well be ethical vegans but prefer the term plant-based. Certainly, looking at my own evolution within the movement, when I was in my early twenties in the early 80s, veganism was very fringe, and plant-based was unheard of.

But through the 80s and 90s as people’s consciousness started to shift. Mad cow, and other animal borne diseases played their part in a growing awareness of poor farming methods. And as well as these perceived health risks, people started to question the ethics of eating meat.

I had an academic friend that questioned my veganism many years ago. He held up a processed vegan product and said to me ‘this doesn’t contain animals, but it does contain humans’. He made a good point, and one that has stayed with me. The life blood of humans goes into processing and manufacturing, and processing is wasted energy. The more you process a food product, the more energy you use.

Much in the same way that if you feed a cow food fit for human consumption and then eat the cow, that’s a very wasteful and extravagant way to eat. Now eating processed vegan food isn’t as bad for the environment as eating a cow, but it is on the same spectrum. As is eating vegetables air flown from Peru (that’s a whole other topic!).

So, on this point, and this point alone, a wholefood plant-based diet is definitely better for the environment and health than a vegan diet containing processed foods.

All this actually feels like my life has gone round in a huge circle. When I first gave up eating meat, I became very interested in certain principles of macrobiotics, namely eating whole food natural pulses, legumes and seasonal vegetables grown in a climate local to you. This seems to tick all the boxes for animals, health and sustainability.

ABOUT THE AUTHOR

For our restaurant, we are going to stick with being both wholefood plant-based and vegan, but I do think we will see wholefood plant-based and veganism converging in the coming years. Indeed, I would like to see wholefood plant-based and vegan people, making their peace with one another. After all, they have both made a huge contribution to the growth in the movement towards living in a more compassionate and sustainable world.

Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible wholefood plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers a range of ready meals and recipe kits available for delivery across the UK. www.stemandglory.uk

At this time, it was activist movements, such as the Hunt Saboteurs that were driving the vegan movement forward.

But the activist associations were uncomfortable for some people, and a mainstream negative association kept veganism as a fringe movement. Veganism just didn’t seem attractive to the average person.

Once we turned the corner into the noughties, that started to change, and the term plant-based began to break into the mainstream.

There were a few notable American plantbased chefs, such as Matthew Kenny who were well ahead of the game both in using the term, and also writing books from 1995. But it was as we moved into the ‘Teenies’ that the movement, and the term, suddenly started to gain traction.

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April 2021 | Restaurant Industry News | 41

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CONTACTS

R estaurant

DESIGN PROJECT

DESIGN PROJECT To contact Den for any bar or restaurant project, please contact emma@deninterior.co.uk www.deninterior.co.uk The restaurant is looking forward to opening its doors to the public on May 18th. www.thebrazilian.co.uk

Industry News

APRIL 2021

contemporary Brazilian culture. Emma explains ‘it was really important to us that the artwork was created solely for this restaurant. Every element of the design is unique, and the artwork is a major part of the design and we knew that it had to be just perfect. We employed Emma Spencer Design to design the artwork, branding and menu design to ensure that the restaurant had an extremely strong brand, ready for expansion early on as we could see straight away the potential for the growth of this business model.’

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Behind the artwork the walls are covered in bright clashing patterns reminiscent of Brazilian street fashion and carnival costumes.

INTERVIEW: RYAN RILEY

The entire design from the cuisine, beverages, interior design, and branding has been seamlessly developed to create the most authentic Brazilian experience for their patrons and will give a massive boost to the hospitality industry in Hull and the wider Yorkshire area.

DEN INTERIORS UNVEILS SPECTACULAR AUTHENTIC BRAZILIAN RESTAURANT IN EAST YORKSHIRE, ENGLAND

TV CHEF JIMMY LEE ANNOUNCES NEW ASIAN STREET FOOD POP UP ‘SALT & CHILLI ORIENTAL’ D&D London recognised for commitments to Covid-19 training

East Yorkshire-based design studio is behind the interior design of The Brazilian Churrascaria & Bar.

the main restaurant and a flamboyant floral wall to mark the main restaurant entrance.

The restaurant and bar are within in a beautiful, listed building built in 1884 situated on the glorious marina in Kingston upon Hull.

Emma explains, ‘The restaurant is so vast that we had to design and build the giant bespoke light fittings on-site to fill the

huge ceiling space. Our client completely trusted our vision for the restaurant and is absolutely overjoyed with the finished project. Even when we presented the idea of a giant exploded high-level gold cow and the wall of kissing cows, they trusted our judgement, and the result is fantastic.

Emma Hare, of DEN Interiors, is behind the project’s design and explains that ‘The Brazilian Churrascaria & Bar is by far the most exciting project that I have had the pleasure of designing. The vibrant interior is reminiscent of Rio de Janeiro’s carnival atmosphere and will leave you wanting to samba your way home after an exquisite meal.’

We absolutely love making every single project that we ever design completely unique, and this one was so much fun to create.’

restaurant by Emma Spencer, an illustrator based in Paris. Den appointed Emma Spencer Design to create unique illustrations to depict traditional and

The Brazilian Churrascaria & Bar is the latest interior design project by award winning designers Den Interiors.

The main dining area is split into 2 rooms. The first being the grand dining area, with a split level for guests to sit and overlook the beautiful marina. The second room is slightly smaller but has luxurious features, including suspended monkey lights hiding within a rainforest ceiling feature and another water vapour fire feature.

A rodizio experience is predominantly about experiencing different cuts of meat marinated with the most unbelievable Brazilian flavours. Still, this restaurant has developed a fantastic vegetarian, pescatarian, and vegan menu as they wanted to ensure that everyone could experience this gorgeous venue, no matter their taste.

The restaurant is split into 3 separate areas, has ceilings over 4 metres tall, and every inch of the space has been designed in great detail.

Firstly, you are taken into the main bar area for drinks before being taken to your table. The bar features a theatrical water vapour fire with views through to

All of the artwork within the restaurant has been created bespoke for the

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April 2021 | Restaurant Industry News | 15

OPENINGS

OPENINGS

ON A ROLL: SHELLEY SANDZER SECURES SECOND LONDON SITEFOR GORDON RAMSAY’S STREET BURGER

TV CHEF JIMMY LEE ANNOUNCES NEW ASIAN STREET FOOD POP UP ‘SALT & CHILLI ORIENTAL’

Specialist property advisor in the hospitality sector, Shelley Sandzer, has announced the leasing of 24-28 Charing Cross Road in the heart of London’s West End to Gordon Ramsay’s Street Burger.

The new 2,070 sq ft restaurant, spread over two floors, was designed to create an inviting and relaxed atmosphere, with street art inspired feature walls. The restaurant is set to open in April utilising outdoor seating.

INTERVIEW:

Street Burger debuted in St Paul’s in December 2020, with the new Charing Cross Road site the second for the brand in the capital. The menu will focus on seven statement burgers, with meat, vegetarian and vegan options. Made with ingredients sourced from UK providers and perfected by Gordon Ramsay over the course of the last 18 months.

Ash Finch

Shelley Sandzer represented the landlord, Gascoyne Holdings.

Universal Robots powers the world’s first robotic kitchen

RESTAURANT DESIGN PROJECT:

OWIU STUDIO UNVEILS “RAPPU”

RICK STEIN OPENS NEW SPECIALITY COFFEE SHOP IN PADSTOW Rick Stein restaurants to open new coffee shop in partnership with Cornish speciality roastery, Origin Coffee.

On 7 April Padstow is to welcome a brandnew speciality coffee shop in a prime site in the middle of the harbourside town.

Working with Cornish-born world-class coffee roasters Origin Coffee, the Rick Stein Coffee Shop marks the arrival of the first speciality coffee shop in the area.

Spearheaded by Charlie Stein – director of drinks across all Rick Stein restaurants – the launch aims to bring Cornwall some of the very best, ethically-sourced coffee from the Certified B Corporation roastery, and its global producer partners.

Housed in the former Rick Stein Patisserie, the building has undergone a complete redesign by the family-owned restaurant group’s Directors of Design, Jill and Ed Stein. A mason and carpenter by trade, Ed Stein has built a stained wood service bar with bespoke zinc countertop – complementing exposed brick walls and the modern, paired-back style of the shop. Wooden benches sit in the shop’s windowfront overlooking the cobbled streets of Padstow, bringing a little LA café culture to Cornwall.

The Rick Stein Coffee Shop brings a simple menu of premium single-origin coffee selected by Charlie and Origin. Three single-roast coffees will be used for each of the core milk-based, black and filter coffees. Championing exceptional quality, sustainably-sourced coffee, each cup will be uniquely influenced by the terroir of its origin, connecting drinker with producer.

The house filter coffee will change regularly, working with the best in season, and white-based espresso drinks will be made using 1942 family-farmed Das Almas from the state of Minas Gerais, Brazil.

Sourcing milk from the local St Ives dairy, Trink, and using industry-leading coffee machine, the La Marzocco KB90 with inbuilt portafilter, will make the Rick Stein Coffee Shop a destination for some of the very best coffee in the South West.

Focussing on coffee-to-go, with a few tables for sit-in dining, the food menu will feature elevated all-day favourites.

Locally baked sweet and savoury pastries like Cinnamon buns from Truro’s Da Bara Bakery, Reuben bagels and sandwiches filled with Local crab, Cornish gouda, Pork and warm apple chutney and Clam chowder and crusty rolls. There will be ice cream from the luxury soft-serve brand Happy Endings.

The partnership with Origin is a natural fit – with two of Cornwall’s most establish and long-standing food and drink brands joining forces to champion the best of the county.

CHEF DANIEL CALVERT ANNOUNCES EXCITING NEW PROJECT OPENING IN TOKYO THIS SUMMER Surrey-born Chef Daniel Calvert is to launch a brand new restaurant, Sézanne, at Four Seasons Hotel Tokyo at Marunouchi this June.

Named after a small city in the Champagne-Ardenne region, the restaurant will showcase techniquedriven French cuisine, with a focus on classic flavour profiles featuring produce from across Japan. Calvert will oversee the boutique Hotel’s entire food offering with a more casual bistro bar also opening.

Previously Head Chef of Belon in Hong Kong, Daniel won the restaurant a coveted Michelin star within two years of opening, making him Hong Kong’s youngest Michelin-starred chef.

In 2018 the restaurant reached No.4 on Asia’s 50 Best Restaurants List. Prior to moving to Hong Kong, Daniel trained at three Michelin-starred Epicure in Paris and Thomas Keller’s Per Se in New York where he stayed for five years, holding the position of sous chef for three.

Set against spectacular views of Marunouchi and Tokyo Station, the 40-cover restaurant will also feature an extensive champagne

list with an eclectic range of vintages available by the glass. Poised to become a go-to for epicures in Tokyo, Sézanne will offer a dynamic, technique-driven tasting menu in a refined yet approachable ambience.

A mash-up of East and West, Old and New and Salt and Chilli - a taste of Hong Kong’s frills-free street food is coming to Glasgow.

his team from award winning Lychee Oriental, Salt & Chilli Oriental will open in the former Ninja Turtles Pizzeria site at 911 Dumbarton Road.

Salt & Chilli Oriental is Cantonese street food reimagined, remastered, and given a playful twist.

From Tangy Peking Ribs and Chicken Satay with Spicy Dip to Bao filled Katsu Chicken or Pulled Aromatic Duck as well as the signature ‘Salt & Chilli Menu’ with options of Chicken, King Prawn, Crab, Calamari or Tofu Salt & Chilli - all served with Yutaka Slaw. The menu will be homely and hearty cantonsese with ‘small bites’ available for £5 and ‘big bites’ including Katsu Chicken Curry and Macau Beef Curry from £8.

The new pop-up on Glasgow’s Dumbarton Road will serve comforting Chinese classics alongside curious fusion concoctions, mixing conventional Hong Kong street food with a strong dose of modern Glasgow attitude.

Spearheaded by Celebrity Chef Jimmy Lee and

Elwyn Boyles, former Executive Pastry Chef at Per Se, also joins the restaurant’s brigade.

Daniel Calvert commented, “I’ve always been drawn to Tokyo so to be given the opportunity to work here is really every chef’s dream.

I want to make sure that the highest quality is felt across the board, so whether you’re having breakfast in bed, a working brunch or a celebration dinner at our flagship restaurant, Sézanne, you can expect an impeccable standard of food and drink, along with deeply personalised service.

It’s the smallest Four Seasons property in the world, and you can really feel that personality and sense of place throughout”.

The Hotel’s food and beverage outlets are currently undergoing a dramatic renovation project led by Daniel in partnership with acclaimed interior designer, André Fu. Reservations for Sézanne will open in May 2021.

34 | Restaurant Industry News | April 2021

April 2021 | Restaurant Industry News | 35

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