Stevie Parle's Craft London launches in London's Greenwich

Craft London, the new British-focused restaurant and bar project from chef Stevie Parle, has officially opened in London's North Greenwich.

The project, which was first announced in September last year, is a partnership between Parle and designer Tom Dixon at Design Research Studio. The duo has also worked together at Parle's Ladbroke Grove restaurant the Dock Kitchen since opening it in 2008.

Craft London's restaurant opening follows that of the café/roastery in October, and accompanies the opening of the rooftop cocktail bar, and café shop.

The kitchen itself contains meat-curing facilities and a fermenting cellar, to help create the charcuterie and fermenting vegetables found on the restaurant's menu. The food has been designed to use as local, and British-sourced produce as possible, but has culinary influences from all over the world.

There is an a la carte menu, a six-course menu at £65, a set lunch menu at £28, and a pre-show 60-minute menu at £35. Typical dishes will include cauliflower, carrot & turnip brine pickles with salted yoghurt; home-cured cured pepper sausage; langoustine and British lardo; pear with crisps and salmon roe; sirloin steak with marrowbone bread sauce & lovage liquor; and clay-baked duck with honey, broad bean and barley 'miso' with brine-pickled vegetables.

Desserts will be along the lines of buttermilk and carragheen pudding, with rhubarb and elderflower ice, plus British cheeses.

The wine list has been created by Ruth Spivey, who has worked with Parle at his London British-Italian restaurant Rotorino, and has sought to promote English-produced wines such as LDNCRU, whose wines are made in West London. The cocktail list is overseen by Adam Wyatt Jones, former general manager of London cocktail club Milk & Honey, whose creations have also focused on small-batch British ingredients, such as fruit liquors from Wiltshire.

The restaurant grounds also feature an outdoor amphitheatre which has been designed to host events and shows during the warmer months.

Chef, restaurateur, food writer and TV chef Parle trained at the River Café, and now also runs the London restaurants Rotorino and the Dock Kitchen. His stated main focus is to create internationally-influenced dishes using all-British ingredients as far as possible.

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