Monday Bulletin: Ottolenghi | Planque | Little Baobab

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

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GWEN

When Ynyshir’s Gareth Ward announced last week that he had persuaded Bristol chef Peter Sanchez-Iglesias to take over his Machynlleth restaurant, Gwen, he commented: “It feels like I’ve signed Cristiano Ronaldo”. As the old friends prepare to relaunch tiny eight-cover Gwen as a destination restaurant in a few weeks’ time – cementing the Welsh market town’s status as possibly the most important gastronomic destination in the UK since Bray – Peter Sanchez-Iglesias, who won a Michelin star at Casamia in Bristol with his late brother Jonray in 2009, speaks exclusively to CODE about his plans for Gwen and why now’s the time for him to put happiness and creativity first: “It was written in the stars,” he says.

Ottolenghi Edinburgh

Ottolenghi will cross the border this autumn to open its first Scottish location on Edinburgh’s George Street. The site will be led by Scottish-born executive head chef Neil John Campbell. The group currently has restaurants in London, Geneva, and Amsterdam.

The Pachamama Group

The Portman Estate has signed two new restaurants from the Pachamama Group (Bottarga, Zephyr etc) for its Loxton Walk development: a 190-cover Persian-inspired restaurant and a street food concept (still under wraps). Both will debut in summer 2026.

Coyo Taco

Miami’s Coyo Taco will open its first London site at Orchard Place SW1 this summer, marking the start of a UK rollout by Kuvi Hospitality, which plans three 2026 openings and over 50 locations across the UK and Ireland. The group is known for its from-scratch guac and “todos en fresco” philosophy.

• Applications are now open for CODE’s Happiest Places To Work 2026. Take a look at some of the standout initiatives from last year’s winners that impressed our judges.

• The British Library’s Food Season returns for its seventh year, from 13 June to 2 July. This year’s line-up includes Jay Rayner on Anthony Bourdain’s legacy.

• Little Baobab, London’s only Senegalese restaurant, has launched a free six-week chef training programme for 18-30 year olds. Further info via email.

• The Wolseley’s owners Minor Hotels are launching their first London hotel. The 50-room WestDill Mayfair Hotel London will open in the old NatWest on Piccadilly later this year.

• Dumbo is popping up at Planque in Haggerston on 3 May. Chef Seb Myers will be doing a special burger with gribiche sauce and chicken nuggets with sauce au poivre. Fancy!

• Barrafina MD Anna Watkins has been awarded the prestigious Officer’s Cross of the Order of Isabella the Catholic by the Spanish Government, in recognition of her work promoting Spanish cuisine internationally.

• Now open in Streatham: The Rowdy Table, a wine bar specialising in English and avant-garde wines, founded by former ballet dancers.

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WHAT WE’RE READING

A first look at Impala: Good Food Guide

“I don’t call it a big menu”: CODE’s Woman of the Year 2026, Nieves Barragan Mohacho, on Legado: CODE

For people with autism, can restaurant kitchens be a haven?: The New York Times

The after-school special: how a caffeine-laced strawberry acai drink became the allowance-draining status symbol of New York’s teen elite: Grub Street

Belly Review – ‘The tempura cod pandesal lives on in my dreams’: The Times

THE DUMBWAITER

To the Mount Street Restaurant last Thursday to celebrate St George’s Day with a lunch hosted by Tom Parker Bowles. It was critics central with Giles Coren, Fay Maschler, Camilla Long and Matthew Fort all in attendance.

The Dumbwaiter loves a bit of restaurant swag. His latest fascination is the servers’ jackets at Cafe Jikoni at the V&A East.

It’s not long since Easter and the other Jesus has risen. Legendary maître d’ Jesus Adorno can now be found welcoming diners at the restaurant 50 Cheyne in Chelsea.

Just when it looked like the cruelly underrated fried artichokes with bottarga at Burro were about to be taken off the menu, Giles Coren in The Timesdeclared them the best new snack in town.