Ex-Gymkhana chef to head up new Iranian kebab restaurant in Soho
A former Gymkhana chef is opening an Iranian-influenced restaurant in London. Named after the toasted rice snacks served at funfairs in Iran, Berenjak on Romilly Street, Soho, will serve kebabs cooked over charcoal, Persian stews, salads and freshly baked breads. Inspired by the hole-in-the-wall street vendors found in Tehran, other dishes cooked by chef Kian Samyani will include blackened aubergine with whey, walnuts and dried mint, and Azerbaijani bean and noodle soup. Berenjak opens in October.
Gunpowder to open Tower Bridge restaurant, bakery and wine bar
The team behind Indian restaurant Gunpowder may have recently closed two sibling sites (Madame D and Gul & Sepoy) but they open a new Gunpowder at Tower Bridge this month. The restaurant on Crown Square will include a bakery that turns into a wine bar at night. Calcutta-influenced dishes on the menu will include peanut masala chaat with chopped onions and chillies; Bengali fish fingers with crisps and kasundi tartar sauce, and Kerala beef ribs. The ground floor bakery, called Custard, will be transformed into a wine bar in the evening.
Raymond Blanc and Ollie Dabbous join forces for charity dinner
A chef who trained under Raymond Blanc at Le Manior Aux’Quat Saisons is hosting a dinner to raise money for a charity close to his heart. Cancer survivor John Lawson was diagnosed with a brain tumour three years ago and cooks healthy seasonal dishes at his nutritionally-focused Essex restaurant, Food. Lawson is hosting a four-course ‘brain food’ dinner at his restaurant on October 27, with the help of chefs Raymond Blanc, Robin Gill and Ollie Dabbous. Tickets are £150 per person and money raised will go to The Brain Tumour Research Campaign. Tickets are on sale from: www.foodbyjohnlawson.com/brainfoodevent
Edwins in Borough to close their doors for the last time
Edwins on Borough High Street, London has announced that they will be closing their doors as a restaurant for the last time on 18 August. Choosing to instead convert it to 'an elegant event space' also available for private dining, the team said 'it's time for new beginnings'.
