The GFG Briefing | 2 February 2018
Published 02 February 2018

Bryn Williams outside Somerset House on The Strand

News this week including a new restaurant from Bryn Williams and a third opening for Neil Rankin's Temper

Bryn Williams to launch new restaurant at Somerset House

Welsh chef Bryn Williams is opening a ‘veg-centric’ restaurant in a renowned London arts centre. Bryn Williams at Somerset House will offer modern British dining, serving seasonal dishes where the fruit and vegetable components 'will always take centre stage'. It’s Williams’s first new London restaurant in a decade, since opening Odette’s in Primrose Hill, and dishes will include roast young broccoli, olive tapenade, sage beignet, scorched Cornish mackerel, and grilled cauliflower, golden raisin, capers, soft polenta.

Temper founder Neil Rankin announces third opening

Neil Rankin has confirmed that he is opening a third Temper restaurant - this time focussing on Italian cooking. With tacos served in the original Soho Temper and curry dishes on the menu of the City Temper, the new Covent Garden restaurant will feature wood-fired pizzas, ragu, cured meats, Vermouth and wine. Temper Covent Garden will open in Mercers Walk in the spring.

Roux at The Landau to relaunch with a new head chef

The Roux at The Landau restaurant within The Langham Hotel in Marylebone is set to relaunch in February after closing for a major refurbishment. Michel Roux Jr has appointed Nicolas Pasquier as the new head chef and the modern French dishes will include Cotswold White chicken gyoza with monk’s beard and lemongrass, and braised turbot with Chateau-Chalon sauce and native lobster ravioli.

Third site announced for owners of Anglo and Neo Bistro

The team behind Anglo and Neo Bistro is opening a third restaurant in Mayfair this spring. Stem on Princes Street will feature modern seasonal British menus devised by chef-patron Mark Jarvis and Sam Ashton-Booth. Stem will serve à la carte and tasting menus, and there will be a six-seat private chef’s table on a different level to the main 35-cover restaurant. Dishes will include smoked eel, celeriac and white chocolate, and pigeon, coconut and salted peanut.

Jason Atherton’s Social Wine & Tapas to host collaborative dinner with Picture

Jason Atherton and executive head chef of Social Wine & Tapas, Marcus Rohlen, will be hosting a collaborative dinner with fellow Marylebone restaurant, Picture. Available for one night only, the five-course menu will offer guests the opportunity to experience a selection of dishes such as sardine on toast with tomatillo vinaigrette; Lake District venison, artichoke, apple balsamic beurre noisette, and a pressed pork cheek with lightly smoked ham hock, rhubarb, endive marmalade and pickled beetroot. Priced at £100 per person, the dinner on Monday, February 19, is available to book between 5.30pm and 10.30pm.