A roundup of all things new at GB&C - new clients, openings, dates for your diary, and other happenings that you should know about.
NEW CLIENTS AND OPENINGS
Blending classic French techniques with Mediterranean and Basque flavours, Gorka is the passion project of rising chefs George Husband and George Brown, built on years of experience in some of London’s best kitchens like Chez Bruce, Brat, Café Cecilia, The Camberwell Arms, and most recently, a sell-out pop-up at Italo Vauxhall.
They’ll be cooking at Carousel from 15th - 19th April. Book online here.
One of the most exciting openings of last year, Josephine by Claude and Lucy Bosi, is gearing up to launch its second spot later this month. Bringing the golden age of 19th century Parisian brasserie culture to Marylebone, expect all the French classics, plus some excellent wines.
Opening on 24th April.
Opening in Camberwell this spring, hello JoJo is a new bakery and restaurant - part love letter to the neighbourhood, part all-day hangout. Founded by locals Jo Lavender and Rob Newlan, it will serve up creative takes on classic pastries, with a restaurant menu that shifts from breakfast to lunch and dinner as the day goes on.
Opening this May.
Opening this summer, Mareida will bringing a fresh persective on Chilean food, an often underrepresented cuisine in London. Led by Prenay Agarwal along with a team of leading Chilean talent, Mareida will showcase the full perspective of flavours from across the country’s diverse landscape, with a focus on seafood-driven traditions fused with modern touches.
Opening in Fitzrovia this June.
We're thrilled to welcome Jonny Lake and Isa Bal's two Michelin starred restaurant Trivet to our client roster, bringing top-quality dining to a relaxed setting.
Marking 25 years as London’s leading cultural institution, we’re so excited to be working with Somerset House as it unveils a bold new culinary programme. Stay tuned for more details coming soon.
DATES FOR YOUR DIARY
NKD Athens takeover at Lyaness - 13th April
Naked Athens is taking over Mr Lyan’s flagship bar Lyaness, as part of their Sunday Lyan series, bringing their signature stripped-back, quality cocktails to London for one night only.
Book online here.
Little Prawn Padstow reopening - 16th April
Little Prawn (sister to Prawn on the Lawn) in Padstow will re-open its doors later this month following a seasonal break, serving up fresh seafood, small plates, cocktails and a healthy dose of Cornish charm just in time for the summer.
Mokonuts takeover at Toklas - 26th April
Toklas will play host to Parisian favourite Mokonuts at the end of this month - the restaurant’s first takeover since it opened 10 years ago. Led by couple Moko and Omar, the menu is a reflection of owners Moko and Omar’s Japanese-American and Lebanese-French heritage, using ingredients like sumac, tahini and shiso, with Moko’s famous cookies always served at the end of the meal.
Book online here.
GET THEM WHILE THEY’RE HOT
Easter is just around the corner, which can only mean one thing: hot cross buns are back. As St. JOHN puts it,
Nothing can replace the heart-pulling joy of a gloriously, deeply evocative flavour that appears for one short season and then - no more.
Luckily, we know of a few places where you can get your fix.
The new kid on the block: Newly opened hit neighbourhood bakery Don’t Tell Dad will be serving up its very own hot cross buns for the first time this Easter, made using a fruity mixture of citrus peel, currants and cranberries, as well as Head Baker, Keren Sternberg’s (ex Layla Bakery), homemade spice mix with mace, cinnamon and cardamon.
The tried and tested: St. JOHN hot cross buns are long-proved and slow-risen for that excellent, deep yeasted dough flavour, which so perfectly offsets the sweet warmth of the spices, and provides the ideal foil for the essential (!) large quantity of butter. We also love Toklas Bakery’s classic recipe, made with last-of-the-season Todolí citrus peel.
The out-of-towners: Suffolk bakery Pump Street is back with its beloved hot cross buns, each scented with warming nutmeg, cloves and cinnamon, while over in the West Midlands, food-led estate Hampton Manor’s classic buns from The Bakery feature Rare Tea Company-soaked raisins, apricots and orange peel.
The twist on the classic: The hybrid you didn’t know you needed. Pophams’ signature croissant dough hot cross buns are spiked with The King’s Ginger liqueur and brushed with a citrus, maple and cardamom glaze.
