CODE breaking
London
Charlie’s
Brown’s in Mayfair will open Charlie’s, the newest incarnation of its in-hotel restaurant, this month. Adam Byatt, the chef behind Clapham’s Trinity, Bistro Union and Upstairs, will direct the menu, with Matt Sterling as head chef. Named after Lord Charles Forte, the food will be suitably luxurious, with seasonal, classic dishes using ingredients from around the world.
Silo
The eyes and ears of the industry
Silo, Brighton’s famed zero-waste restaurant headed up by chef Douglas McMaster, is coming to Hackney’s White Building in October after a successful crowd-funding campaign from craft brewers Crate Brewery. Set to occupy the space above the brewery, the restaurant and bar will, of course, serve sustainability focused dishes and drinks; Silo even recycles its glassware back to sand with the aim of making crockery.
Loyal Tavern
A new addition to Bermondsey’s ever-growing food scene will arrive this September. Loyal Tavern, creation of restaurateur Adam White (the mastermind behind the Riding House Café) and former Duck & Waffle executive chef Tom Cenci, will open in the former Village East site, and aims to make the most of British produce, both in its restaurant and bar menus.
Great Scotland Yard Hotel
Rest of the UK
In addition to our weekly digital Bulletin, here we round up this quarter’s biggest news in the global restaurant and hotel scene. By Minna Gabbertas
Issue 20 | Autumn 2019 | codehospitality.co.uk
Located in the historical location of the former home of the Metropolitan Police Service, the new hotel will have 152 rooms that reflect the history of the site. Robin Gill, the chef restaurateur behind The Dairy and Darby’s, will oversee all of the hotel’s food and beverage offering, and will bring a focus on in-house production, with homemade gins and an in-house butchery and bakery.
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