News

The GFG Briefing

Jeck Lewens, Ed Thaw and Sam Kamienko, Ellory

Restaurant news this week including a farewell to Ellory and a new opening from Martin Burge...

 

Ellory to close as owners open new restaurant in Shoreditch

Hackney restaurant Ellory will close its doors on March 4, only to open a brand new restaurant in Shoreditch two weeks later. Owners Jack Lewens and Ed Thaw will launch Leroy on Phipp Street on March 19 with Sam Kamienko as head chef. A bar that serves food, the owners say Leroy is partly inspired by the Paris wine bars where Kamienko previously worked. Wines served will include those made in Italy by Lewens and Thaw under their Vigneti Tardis brand.

 

Martin Burge to launch new seafood restaurant in the Cotswolds

Former Whatley Manor chef Martin Burge is launching a new seafood-inspired restaurant at The Fish hotel on the 400-acre Farncombe Estate in the Cotswolds. Hook will focus on responsibly sourced seafood with a menu featuring signature dishes including lobster thermidor, griddled octopus, chorizo and white bean, and poached salmon. The all-day restaurant, which will feature an open kitchen, opens on March 6.

 

Luke Fearon leaves the Treby Arms for solo project in Devon

Luke Fearon has left the Treby Arms in Sparkwell, near Plympton, less than a year since joining the Devon pub and restaurant. His departure coincides with the restaurant scrapping the tasting menu in favour of a more casual dining approach, including a set lunch and dinner menu. Senior sous chef Fletcher Andrews will take over the kitchen until a replacement for Fearon is announced. Fearon has already launched his first solo venture, called The Devon Food Movement, which will start as a pop-up before securing a permanent site. 

 

Norn chefs head south of the border to cook for London's Carousel

Scott Smith of Edinburgh’s Norn restaurant will be cooking for his signature dishes for a fortnight pop-up in London next month. From March 13-24, Smith will appear at Carousel, Marylebone’s revolving creative hub. He will work alongside Carousel head chef Ollie Templeton and his team to prepare a set four or five-course dinner menu. Tickets are £39.50 per person, with drinks and service charged as extra.

 

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