Chefs Jack Croft and Will Murray - met whilst working at two-Michelin starred restaurant Dinner by Heston Blumenthal - embark on a new and more permanent venture - having hosted a longterm residency at 10 Heddon Street - for their sustainability-focused restaurant concept where they are serving up their ‘nose to tail’ and ‘root to stem’ cuisine.
Expect creative, pared-down dishes championing seasonality, the offering is satisfying and sustainable, with dishes such as bone marrow & parsley, corn ribs, and dairy cow with smoked beetroot. To wash it all down, there’s a list of biodynamic wines and creative cocktails. As with Heddon Street, there's a terrace for alfresco dining and also a seven-seater chef’s counter with its own menu, overlooking the open kitchen.
The team have reused and repurposed many existing fixtures, giving them a fresh new look. Walls are clad using a terrazzo-style bespoke shellfish panel, using leftover oyster and mussel shells accrued from their Heddon Street residency, as well as a rotating mushroom wall.
Satisfying and sustainable suppers
Corn ribs; chicken scratchings; salmon with horseradish, bone marrow & parsely; dairy cow with smoked beetroot & ox tongue trencher; Yorkshire rhubarb with white chocolate & yoghurt; and cheese with malt loaf cake, walnut & date puree.
Oyster Shell Martini with vodka, vermouth, oyster shell & jalapeño; Heddon Street Highball with 12yo Singleton single malt whisky, apricot, mint & soda and the Seventy Five with Hennesy V.S., pickled lemon & sparkling wine.