Michael Caines to open new restaurant on the waterfront at Exmouth
Chef Michael Caines of Lympstone Manor is opening a new restaurant and bar on the waterfront at Exmouth in Devon. The casual dining restaurant will use quality locally sourced produce, including fish from the Exmouth docks and meat from local farms. A café in the same building will offer a lighter menu and serve homemade ice-creams, local coffee and ‘healthy’ takeaway snacks. Michael Caines said: “The waterfront development will play a pivotal role in the future and regeneration of Exmouth and I’m really excited to be a part of something that celebrates all that this wonderful coastline has to offer.” The restaurant is expected to open in summer 2020.
Fifth and final Coal Drops Yard opening for the Harts Group
The Harts Group has announced details of its fifth and final opening at the new Coal Drops Yard development in London’s King’s Cross. Due to open in May 2019, Parrillan will be a 100-cover restaurant and bar where meat, fish and seafood will be cooked at the table. It joins the Harts Group’s other Coal Drops Yard operations: Barrafina, Casa Pastor, Plaza Pastor and The Drop wine bar.
Texture’s Aggi Sverrisson sells his Marylebone restaurant 28°-50°
Marylebone restaurant 28°-50° has been sold by the Texture Restaurant Group. The site will continue to trade under the same name with new management from December 1, although former chef patron and owner Aggi Sverrisson will no longer be involved and will concentrate on Texture. The restaurant was set up by Sverrisson with Xavier Rousset, who left the business in 2015 and now runs Blandford Comptoir.
Former Typing Room chef launches new seasonal restaurant on a farm
Chef Lee Westcott, who made his name at the Typing Room in Bethnal Green, has confirmed the opening date of his new restaurant on the Herefordshire and Worcestershire border. Housed in former derelict farm buildings, the 46-cover Pensons on the Netherwood Estate will launch in mid-January 2019 and dishes on the opening menu will include Jerusalem artichoke, cod and truffle; beef tongue, turnip, chestnut and watercress, and lamb, turnip, potato and onion. The restaurant is a collaboration with Peta Darnley and the food will take inspiration from the seasonal produce from the Estate and surrounding area.
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