In Review: January 2025
All the latest from team GB&C.
Dear friends,
January might just have been the longest month ever, so thank god it’s February. Our year started with a bang - in between press dinners, openings and re-openings, and marketing shoots, we celebrated the launch of our second issue of IN SERVICE – our annual trend report, which this year dives into the theme of Common Appetite. It was the perfect morning, fuelled by great conversations with lots of fabulous people as well as plenty of St. JOHN doughnuts and bacon sandwiches.
Read on for more highlights from the month gone by.
Love, GB&C
INTRODUCING
King NYC
We are beyond excited to welcome King, the beloved New York restaurant led by Jess Shadbolt and Annie Shi, to our roster of clients. Over the past decade, King has become known for its ever-evolving menu of simple, seasonal Southern French and Italian dishes and thoughtful drinks; a place where the long lunch endures, bottles are meant to be opened and second helpings are always encouraged.
The Clove Club
After all the fun we had working with Isaac McHale on the opening of Bar Valette in January, we’re thrilled to be working once again with renowned dining institution The Clove Club as it celebrates over a decade of fine dining. To mark the occasion, the restaurant is introducing a brand-new midweek three-course lunch menu, staying true to its signature bold flavours while allowing the chef team to innovate with entirely different ingredients, showcasing thoughtfully crafted plates of food.
EVENTS
St. JOHN Vignerons’ Lunch
January saw the return of St. JOHN’s annual Vignerons’ Lunch, an opportunity to celebrate the winemakers who collaborate closely with the restaurant on its legendary wine list. Guests feasted on Sea urchins, Snails and oakleaf, showstopping Pheasant and trotter pie, and of course, copious amounts of St. JOHN Crémant.
Don’t Tell Dad is now open
After a sell-out soft launch, January marked the official opening of Don’t Tell Dad. Operating as a bakery by day and restaurant by night, it’s quickly becoming the go-to spot in Queen’s Park for bold pastries and modern, playful twists on classic French and British dishes. Run, don’t walk.
Origin Charlotte Street re-opening
Towards the end of the month, we celebrated the re-opening of B Corp Origin Coffee’s revamped Charlotte Road Coffee Shop, with plenty of cold brew espresso martinis and margaritas flowing throughout the evening, courtesy of Black Lines. The refreshed space is designed to reflect the evolving needs of the vibrant design district and its community, offering a versatile, design-led environment.
BEHIND THE SCENES
Our marketing team have been busy working behind the scenes on some very exciting shoots this month. Thomasina Miers’ chilli recipe series continues with hearty Guajillo mushroom and barley broth and Wahaca Ajillo chilli oil; while Becky played chef for the day over at St. JOHN.
DATES FOR YOUR DIARY
Toklas x Todolí Citrus Fundacio
Join us next Tuesday 11th February as we celebrate the third annual Toklas Citrus Dinner in collaboration with the Todolí Citrus Fundacio. Showcasing a selection of rare and lesser-known citrus fruits over a shared 10-course meal, highlights from the evening include Sudachi crisps Mussel escabeche with kumquat maxima; Grilled Sea Bream stuffed with citrus leaves and fennel; and to finish, Upside-down blood orange and almond tart. Book online here.
Seed Library’s new cocktail menu
This February, cocktail master Mr Lyan and the Seed Library team will unveil the Shoreditch bar’s fourth cocktail menu. Titled Pathways, the new menu builds on twelve years of innovation and experimentation, exploring the origins of flavour through eight brand-new serves. Each cocktail takes inspiration from an ingredient, technique, or a new observation, and reimagines how they might have developed on a different path.
Kynd opens at Hampton Manor
Kynd, the new produce-led restaurant at West Midlands estate Hampton Manor, will open its doors this February. Led by Chef Director David Taylor, Kynd promises generous dishes rooted in comfort, heritage and flavour, celebrating the joy of food through simple, thoughtful cooking. Book online here.
Friday lunches at King
From 14th February, King will extend its weekend lunch offering to Fridays, creating even more opportunities for languid lunches to see in the weekend. Paying homage to the British Sunday Roast while introducing a new kind of tradition to New York, lunch at King is a time for slow roasted meats of Onglet, cooked over thyme branches, served with peppercorn sauce and shoestring potatoes; and quintessential Cassoulet Toulousain, rich with confit de canard, saucisse and coco blanc beans, washed down with magnums of wine for the table.
Tuesdays at Tollington’s
And finally, everyone’s favourite north London fish bar Tollington’s is now open for dinner on Tuesdays. Go for soul warming Bifana, Monkfish rice, and Battered cod cheek with chip shop curry sauce.
