EAT WAVE

Yes, the end of sum­mer is near, but fear not! O is here to save you with a round-up of the coun­try’s most ex­cit­ing new restau­rant open­ings (get the dates in your di­ary, now), plus the lat­est books you should be cook­ing from

Olive - - Eat - Words MARK TAY­LOR

FIUME

Af­ter the suc­cess of Sar­to­ria on Sav­ile Row and Radici in Is­ling­ton, Ital­ian chef Francesco Mazzei’s third launch in two years is his most am­bi­tious yet. Fiume (Ital­ian for ‘river’) is a 120-cover con­tem­po­rary Ital­ian restau­rant set within the first phase of the £9 bil­lion re­de­vel­op­ment of Bat­tersea Power Sta­tion, right by the Thames. Over­look­ing the pi­azza, the restau­rant will have an open kitchen com­plete with wood-fired oven, bar-counter din­ing for 15 cov­ers, and a large ter­race. Francesco will over­see Fiume, but the day-to-day run­ning of the kitchen will be the re­spon­si­bil­ity of head chef (and fel­low Cal­abrian) Francesco Chiarelli, who has worked along­side Mazzei for over five years.

THE COAL SHED

The Oc­to­ber open­ing of The Coal Shed in one of the cap­i­tal’s most sought-af­ter lo­ca­tions marks the first Lon­don out­ing for restau­ra­teur Razak He­lalat, who has al­ready won din­ers over with his orig­i­nal Brighton restau­rant (and its sib­ling The Salt Room). The new 124-seat restau­rant will open at the land­mark devel­op­ment One Tower Bridge, lo­cated op­po­site the Tower of Lon­don, and will ma­jor on sus­tain­able meat and seafood, in­clud­ing a range of 35-day, dry-aged Scot­tish steaks from the North High­lands cooked over hot coals. There will also be a spe­cials board fea­tur­ing rare-breed cuts and a daily se­lec­tion of fresh fish and crus­taceans from south-coast boats. Look out for the shar­ing roasts on Sun­days.

Due to open oC­TO­BER

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.