Pierre Koffmann and Marco Pierre White to open joint restaurant in Bath
Bath’s Allium restaurant at the Abbey Hotel is to close its doors this summer and reopen as Koffmann & Mr White’s, a new joint venture between veteran chefs Pierre Koffmann and Marco Pierre White. The brasserie, which opens in September, will feature a menu of Gascon and British classics. At the start of his career in the early 1980s, White worked under Koffmann at his London restaurant La Tante Claire. He said: “For many, many years I reflected on my career and one of my deepest regrets was not spending more time with Pierre in the kitchen. I am looking forward to being the apprentice once again. The Abbey Hotel has a brilliant central location and together we’re looking forward to creating a fantastic new restaurant for Bath.”
Clerkenwell restaurant The Quality Chop House opens its new wine bar
The Quality Chop House in Clerkenwell has opened a new wine bar. Occupying part of the shop and cafe next door, Quality Wines stocks around 200 bottles chosen by Gus Gluck, with different wines served by the glass each day. Bottles chosen from the shelves can be enjoyed with food for a corkage charge. Quality Chop House chef Shaun Searley will serve simple snacks to accompany the wines, including homemade pork pie with pickled walnut; fromage blanc and chive dip plus a range of cheese and charcuterie.
Emily Roux confirms the location and name of her first restaurant
Emily Roux has revealed the name and location of the new restaurant she is opening with her husband, Le Gavroche head chef Diego Ferrari. Called Caractère, the restaurant, which will serve French and Italian dishes, will take over the site previously occupied by Bumpkin on Westbourne Park Road, Notting Hill. Due to open later this year, it’s the first solo venture for the daughter of Michel Roux Jr.
Former L’Enclume chef launches ice cream range at Bristol bakery
Michael Engler, who was head pastry chef at L’Enclume for a decade, has launched a new range of soft-serve ice creams at Bristol bakery/cafe Pinkmans, where he now works as head baker. Made using organic milk, the honeycomb dairy gelato is topped with homemade honeycomb. The vegan vanilla gelato is made with oat milk and topped with summer berries and berry compote.
