Though Leigh has dipped in and out of the industry since the closure of his esteemed restaurant Le Café Anglais in 2014, this is his first standalone project in almost a decade. Leigh has been described by many as “one of the founding fathers of modern British cooking” and writes a weekly column on cookery for the Financial Times.
The Italian-leaning menu showcases classic dishes and techniques, with dishes like raw bavette with cep toast & gribiche dressing; cuttlefish & clams on toast; seared mackerel with bread sauce & pickled gooseberries; and a signature dish of whole roast chicken with anchovies, black olives, onion, garlic, thyme & white wine, served with hispi cabbage & pangrattato.
Nostalgic dishes
Raw bavette, with cep toast and gribiche dressing; Catalonian escalivada with girolles; and cuttlefish and clams on toast, and poulet antiboise: a whole roast chicken stewing in anchovies, black olives, garlic and lashings of white wine.
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