Som Saa launches new tasting menu and takes reservations for the first time
Spitalfields restaurant Som Saa has announced it will now be taking reservations for the first time for parties of any size, as well as launching a special tasting menu of dishes called ‘Tem Toh’. The weekly changing lunch and dinner menu will be inspired by traditional regional Thai cooking techniques, including a variety of relishes, salads and coconut cream curries. Tem Toh will be available daily, priced at £25 for lunch and £35 for dinner.
Glasgow chef Nico Simeone to launch new pub in the city
Chef Nico Simeone is opening a new pub in Glasgow in December. Public House by Nico will open in the city’s West End and it will be his third restaurant in the city. Nico opened 111 by Nico in 2011 and Six by Nico four years later. He also opened Six by Nico in Edinburgh earlier this year. Public House by Nico will serve an all-day menu of pub classics such as burgers with Scottish cheese and battered market fish with triple cooked chips.
Ex-Marcus Wareing chef to head up the kitchen at the Royal Lancaster London
A chef who previously worked for Marcus Wareing at The Berkeley Hotel has been named as the new executive head chef of the Royal Lancaster London. Daniel McGarey will oversee the Nipa Thai, Island Grill and Park Restaurant in the Hyde Park hotel, which has just completed a £85m renovation.
Former Hakkasan chef at the helm of new King’s Cross restaurant
A new restaurant and bar Tamashii has opened in King’s Cross with a chef who previously worked at Hakkasan. Chef Wei brings more than 35 years of experience to the restaurant on Caledonia Street with a menu of Japanese and East Asian dishes including ramen, teppanyaki, Thai curries and specials such as baked lobster with chilli and garlic and barbecued beef spare ribs.
Launch date announced for new restaurant with ex-head chef of The Dairy
Lino, the new bar and all-day restaurant in a former linoleum and carpet warehouse behind Smithfield Market, will open its doors on November 22. Richard Falk, formerly head chef at The Dairy in Clapham, will head up the kitchen, using low-waste ingredients across the all-day menu, which will include sauerkraut and Montgomery cheddar croquettes, and a sharing dish of Belted Galloway wing rib of beef with oxtail and potato tart. Falk, who also worked at The Ledbury, will utilise left-over pastries from the breakfast kiosk for a croissant ice cream served with brown butter, blood orange and coffee.
