The GFG Briefing | 3 May 2019
Published 03 May 2019

David Gingell and Jeremie Cometto of Fitzroy, which opens in Fowey next month. Photo by Patricia Niven

New Cornish opening for team behind Westerns Laundry, former head chefs return to The Harwood Arms to cook tenth anniversary dinner, Anthony Demetre to recreate Wild Honey in St James, and new head chef announced for The Hand & Flowers

Westerns Laundry team to open second restaurant on the Cornish coast

David Gingell and Jeremie Cometto, the owners of Islington’s Westerns Laundry, are opening a second site in Cornwall next month. Called Fitzroy, the restaurant in the harbour town of Fowey will specialise in daily-landed seafood and Cornish produce. Housed in a former Victorian bank, Fitzroy will be set across two floors and furniture will be hand built using local oak. The daily changing menu will include dishes such as mussels escabeche; crab soup; spiced gurnard with shellfish sauce, potatoes and fennel, and orange and almond tart with strawberries and clotted cream.

The Harwood Arms marks its tenth birthday with special dinner cooked by former head chefs

The Harwood Arms will celebrate its milestone tenth anniversary with a special dinner cooked by head chef Sally Abé with three of the pub’s former head chefs. Sally and co-founders Brett Graham, Mike Robinson and Edwin Vaux have invited back Steve Williams, Anthony Hill and Alex Harper to create one course each as part of a unique seven-course tasting menu. The celebratory anniversary menu will feature dishes that represent The Harwood Arms over the last ten years, including a Montgomery Cheddar and onion tart, and muntjac Wellington with wild garlic and Jersey Royals. The celebratory dinner will be held on Monday May 20 and the menu priced at £80 per person excluding drinks. Tickets can be booked by telephone only on 020 7386 1847.

Anthony Demetre to open new restaurant in central London hotel

Anthony Demetre will launch a new restaurant at the Sofitel London St James hotel. On the former site of the hotel’s Balcon restaurant, Wild Honey St James will be a reworking of Wild Honey in Mayfair, which Demetre is selling after 12 years. The head chef will be Simon Woodrow who worked at The Dairy and Arbutus before joining Wild Honey. The contemporary Anglo-French menu will include traditional bouillabaisse; roast saddle of rabbit with slow-cooked shoulder cottage pie, and an English custard tart.

New head chef announced for Mayfair’s Stem restaurant

Mark Jarvis’ Mayfair restaurant Stem has announced its new head chef after the departure of Sam Ashton-Booth. Stem’s sous chef Tom Millar, who previously worked at The Ledbury, has taken over the running of the kitchen with immediate effect.

Jamie May promoted to head chef at Tom Kerridge’s Hand & Flowers

A chef who has worked alongside Tom Kerridge for eight years has been appointed head chef at Marlow’s Hand & Flowers. Replacing Aaron Mulliss, who left recently after 12 years, Jamie May has been promoted to the new position from senior sous chef.

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