The GFG Briefing | 8 December 2017
Published 08 December 2017

Chef Tomos Parry

Restaurant news from Tomos Parry, Jidori, Pasta Loco and more...

Debut solo venture for ex-Kitty Fisher’s chef Tomos Parry

Former Kitty Fisher’s head chef Tomos Parry is opening his first solo restaurant in spring 2018. Called Brat (after the old English slang term for ‘turbot’), the restaurant will be above the new Smoking Goat on Redchurch Street in Shoreditch. Specialising in British produce cooked over two wood-fired grills in the centre of the dining room, dishes will include Welsh-caught sea trout cooked over cedar wood with Jersey cream and herbs, wild mussel and cockle soup, and offal hotpot with laverbread and potatoes.

Yakitori restaurant Jidori expands with new Covent Garden opening

The team behind Jidori, the yakitori restaurant in Dalston, has announced that it will be taking the Japanese small-plates restaurant to Covent Garden in February 2018. The Catherine Street restaurant will be situated on the ground and first floors, seating around 50 diners, and the lower-ground floor will have a private-dining karaoke room. Head Chef Shunta Matsubara will be moving from Dalston to head up the kitchen, manning the bespoke yakitori grill.

Former Dinings chef joins kitchen at new seafood and wine bar

Ex-Dinings and Fera at Claridge's chef Goemon Ishikawa has been named as the head chef of Parsons, a new seafood and wine bar from the team behind The 10 Cases in Covent Garden. Ishikawa will work alongside executive chef Cathal O’Malley on the menu and daily specials will include dishes such as sea trout tartare and Bloody Mary jelly; black rice, squid and cauliflower aioli; and pork and seaweed sausages.

Pasta Loco owners to open dedicated ravioli bar in Bristol

The owners of Bristol’s Pasta Loco are to open a second restaurant in the city. Ben Harvey and Dominic Borel have secured a site in the city’s old banking district and they say Pasta Ripiena will be a dedicated ravioli bar. The kitchen will be headed up by Ben’s brother, Joe, who previously worked at Bristol restaurants Bellita and Bell’s Diner. Typical ravioli dishes will include spinach and pumpkin with sage butter, and saffron and potato with Provenҫal seafood bisque and River Eve mussels. Pasta Ripiena will have 26 covers including stools around an open kitchen. It opens in February.

Angelo Sato to preview new restaurant dishes at Carousel residency

Angelo Sato, who has worked at Restaurant Gordon Ramsay, Trinity and Restaurant Story, will preview dishes from his forthcoming solo venture, Omoide, with a one-week residency at revolving guest kitchen Carousel in Marylebone. The German-Japanese chef will appear at the Blandford Street creative hub between the 16th and 20th of January. Sato’s residency at Carousel will give an exclusive taste of things to come at Omoide, with dishes such as pork belly with daikon and mustard, oyster tempura with kombu and seaweed, and ‘custard, tea and burnt sugar’.