Daniel Taylor has become head chef of Karpo, a new all-day restaurant and bar on Euston Road in the London’s King’s Cross area, which is due to open in early December.
The name “Karpo” refers to the Greek goddess of fruits of the earth, and the menus at Karpo will reflect this reference, with natural dishes and ingredients from local suppliers, incorporating sustainable and organic produce wherever possible.
Taylor previously worked at Fenwick’s Bond & Brook restaurant in Bond Street, Mayfair. He has also worked with chefs Rowley Leigh from Le Café Anglais and Jeremy Lee of the Blueprint Café, whom he cites as his culinary mentors.
Born in the USA, Taylor will feature several well-loved American dishes on his menu, including shrimp and grits, reuben on rye, bagels with lox and cream cheese, Southern fried quail with celeriac slaw, and apple and Cheddar pie.
The three-level space will have a total of 140 seats, 70 of which will be on an upper mezzanine, including a private dining/meeting area for up to 40 people. There will also be a lounge bar on the lower level seating up to 50.
By Neil Gerrard
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