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In addition to our weekly digital Bulletin, here we round up this quarter’s biggest news in the global restaurant and hotel scene. By Amy Tighe.

 

 

Kerridge at Corinthia

 

It had been announced that Tom Kerridge was to

open at the Rib Room at the Jumeirah Carlton Tower

but plans quietly changed and 2018 will now see the

Marlow chef open his first London restaurant at the five-star

Corinthia hotel. The current operation, Massimo

Restaurant & Bar, will close this summer with David

Collins Studio drafted in to set the scene for Kerridge’s

relaxed, British brasserie dining, opening in September.

 

 

Market Halls

 

London’s food hall scene is set to be transformed this

year with a series of openings from Market Halls. With

Pitt Cue’s Simon Anderson at the helm as director

of restaurants and operations, the aim is to create

permanent community-dining hubs in locations of

historical or architectural interest. Spring brings the

first opening, in the Edwardian ticket hall of Fulham

Broadway tube station, before Victoria’s Terminus Place

debut in summer and the UK’s largest food hall yet

opening in the former BHS building on Oxford Street

later in the year.

 

 

Brigadiers

 

Bloomberg Arcade already boasts a lineup of Koya,

Caravan, Bleecker Burger and Homeslice and will be

joined in May by Brigadiers, the new restaurant from

JKS. Recreating the convivial nature of Indian mess

halls, there will be live sport, pool, low-alcohol drinks,

and a dedicated shoe-shiner. A little later in the summer

– most likely July – they’ll be joined by Andrew Wong

with his premium casual second site that promises a

faster and less intricate dining style than his eponymous,

Michelin-starred Victoria restaurant.

 

 

Brat

 

Ex-Kitty Fisher’s head chef Tomos Parry will open

his debut restaurant, Brat, this March in the space

above Smoking Goat Shoreditch on Redchurch Street.

Influenced by Parry’s Welsh heritage and a trip to the

Basque coastal town of Getaria the menu will serve a

fish-forward menu cooked on an open wood fire at the

center of the dining room. Keeling Andrew & Co – a

new wine import business from the founders of Noble

Rot – will have a hand in the sherry-focused wine list.

 

 

 

 

 

London

 

 

More Pigs

 

It has been announced that three more Pig hotels - or

rather ‘restaurants with rooms’ - will open over the next

two years: The Pig at Bridge Place near Canterbury will

be first, followed by conversions of two Grade II-listed

buildings in Arundel and Padstow, with interiors by Judy

Hutson. As with the rest of the litter, the menu is dictated

by what’s good that day on the hotel’s farms, with many

of the kitchen staff doubling as foragers and gardeners.

 

 

Gary Usher

 

Chef, restaurateur and serial crowd-funder Gary

Usher is to add two new restaurants to his Elite

Bistros empire in 2018. The first, Pinion, will take the

site of a former Betfred shop on Prescot high street

and hopes to be part of the community’s plan to

regenerate the area. Details of the second new opening,

Kala, in Manchester city centre are still under wraps

but rumour has it the site will be on King Street.

 

 

BrewDog Hotel

 

Craft beer lovers – rejoice! Enjoy BrewDog Punk IPA on

tap in the comfort of your hotel room, or if you prefer,

grab a cold one from the built-in fridge in your shower,

or stroll down for a tour of the brewery. Due to open

in early 2019 in northeast Aberdeenshire, DogHouse

Ellon will have 26 rooms overlooking their brewery and

will sport the same industrial, post-apocalyptic punk

aesthetic synonymous with the BrewDog brand.

 

 

Spuntino taking off

 

Things are taking off for the Spuntino brand with news

that Polpo founders Russell Norman and Richard

Beatty have signed a deal with airport operators TRG

Concessions. The franchise agreement will see the smallplates

format adapt to the airport audience with the

addition of breakfast, takeaway and on-board options

(think bottled negronis), whilst retaining the look and

feel of the original Soho restaurant. The number of

sites and location details are yet to be announced.

 

 

 

 

 

Rest of the world

 

 

Dear Lilly

 

A floral fantasy world, Dear Lilly is designer Ashley

Sutton’s latest creation, and another collaboration with

Dining Concepts, the fastest-growing hospitality group

in Hong Kong. It’s definitely not a place for hay fever

sufferers as flowers are hung dreamily from the ceiling by

kinetics, draped over staff and artfully stuffed into vintage

perfume bottles, recreating the feel of reading a love

letter at a Parisian flower market. There are rumours of

a new Dining Concepts bar opening in the 19th century

Central Police Station, named Dragonfly.

 

 

Gjelina NYC

 

It seems that Gjelina’s new NoHo site will be bringing

their New American cuisine and Gjusta-baked delights

to the Manhattan masses. There’s been some to and fro

since the project was first announced in 2016, but is now

touted for a spring opening. A lot of the details are still

shrouded in mystery, but it seems that the new Gjelina

will be a twin of its LA sister, with a similar menu on

offer. Expect beautiful Manhattanites photographing

their vegetable-focused dishes in a minimalist setting.

 

 

Tokyo Midtown Hibiya

 

Feast your eyes skyward upon the new behemoth of

Midtown Hibiya: designed by UK-based Hopkins

Architects, the 35-storey building comprises 60 shops

and restaurants with office space and a whopping 2,300

seat cinema. Fresh from Paris and New York, Buvette

are opening their third site here, and eminent Ginza

cocktail bar Star Bar will be operating from their second

site. There’ll be plenty of homegrown talent too, with a

high-class dining room from ex-Hyotei chef Yoshihiro

Takahashi, serving dim sum and kaiseki, and a second

Morceau for acclaimed chef Sakura Akimoto.

 

 

El Jardín

 

Wilkins will be opening her first solo venture this spring

in San Diego. The modern Mexican restaurant will

comprise 100 covers on an outdoor patio with five seats

at a chef ’s counter offering a more experimental tasting

menu. Inspired by her restaurateur aunt, Zepeda-

Wilkins hopes to smash the ‘patriarchy of cuisine’ and

will work with a predominantly female team.

 

 

This article was first published in Issue 14 of CODE Quarterly.




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