News

The GFG Briefing | 21 September 2018

Rohit Ghai will open debut restaurant Kutir in November

Solo debut for the chef who launched Gymkhana, Carousel announces new season of collaborative residencies, former Tamarind chef Peter Joseph opens the doors of Kahani and The Cellar reopens with tasting menu only

 

Former Gymkhana and Jamavar chef to open first solo restaurant

Rohit Ghai, the chef who launched Gymkhana and went on to win acclaim at Jamavar, will open his first solo site, Kutir, this November. Located just off Chelsea’s Sloane Square in an elegant townhouse, Kutir will offer a ‘punchy, authentic and traditional’ menu. The a la carte will feature dishes such as truffle and mushroom khichadi, 24-hour slow-cooked rogan josh and tandoori stone bass with crispy squid. There will also be a strong focus on drinks, with an extensive cocktail list including sariska made with sweet basil, ginger, gin, activated charcoal and lavender bitter.  

 

Ottolenghi and Berber & Q chefs team up for Carousel residency

Carousel, Marylebone’s revolving creative hub, has announced its upcoming line-up of guest chef residencies for the autumn season. Each of the guest chefs will work alongside Carousel head chef and co-founder Ollie Templeton and his team to prepare a four or five-course dinner menu that showcases their signature style, using seasonal produce from the British Isles. From September 25-29, the residency will be taken up by Emily Heron (head chef at Ottolenghi) and Marc Summers (Berber & Q, The Palomar) with their ‘Bubala’ concept of vegetarian Middle Eastern cooking. Dishes on their menu include halloumi and grilled peaches, and Israeli-style dumplings. They will be followed by Josh Eggleton and his team from The Pony & Trap from October 2-6. Bookings can be made here

 

Ex-Tamarind chef Peter Joseph opens the doors of Chelsea restaurant Kahani

Former Tamarind chef Peter Joseph’s first solo restaurant has opened its doors. Kahani in Chelsea is inspired by Peter’s upbringing in Tamil Nadu, the southernmost state of India. Previously executive chef at Tamarind for over 10 years, his new venture blends the cuisines of his two home countries. This contemporary approach to Indian cooking showcases seasonal and sustainable British ingredients, focusing on grilled meats, fish and vegetables from the robata grill. Menu highlights include smoked Malabar prawns with fresh turmeric, coconut and curry leaves; tandoori broccoli marinated in honey, nigella seeds and wheat crisps, and ‘Kahani’ butter chicken.

 

Henry Harris and Pascal Aussignac lined up for Sardine feasting dinners 

Sardine, the Islington restaurant led by former Rotorino head chef Alex Jackson, has announced its next series of La Grande Bouffe feasting dinners. La Grande Bouffe will feature celebratory set menus from Alex as well as new collaborations with a number of acclaimed chefs, who together will pay tribute to the very best of Southern French cooking. The series kicks off on September 25 with a cassoulet dinner in collaboration with food writer Trine Hahnemann. Other collaborations will include Diana Henry, Henry Harris and Pascal Aussignac. To book, click here

 

Scottish restaurant The Cellar drops à la carte for nine-course tasting menu

The Cellar in Anstruther reopens on October 4 after a short break with a new concept. Chef-owner Billy Boyter has decided to stop his à la carte and run a nine-course tasting menu only. The £70 seasonal menu will include North Sea halibut with cockles, onion and garlic shoot broth and verbena, and ox tongue with 36-month Parmesan and Wiltshire truffle.

 

read last week's Briefing here