Crooked Well team opens second London site
Hector Skinner and Crooked Well head chef Matt Green-Armytage have partnered with Royston Holmes to open the restaurant in Forest Hill, south London.
Holmes, who is co-owner of the Galleon bar in Blackpool, met Skinner and Green-Armytage when he took on some shifts at the Crooked Well, before the trio began searching for an investment opportunity together.
Billed as a British bistro, the 70-cover Perryvale restaurant will be fronted by Holmes, alongside head chef Damien Rice, who - like Green-Armytage - refined his craft at Le Gavroche, before spending five years working in the US.
Dishes will include crisp squid, black beans, tomato, garlic and lemon; seared mackerel, potato, horseradish & watercress, pickled cucumber; and belly of lamb, peas a la Francais.
"This site has great potential," Holmes said. "Forest Hill isn't quite on the map but it's definitely getting there. It is an up and coming area of London with a strong community. It's definitely a great site for us.
"In the kitchen we have Damien Rice who is in his first head chef role and has been passionate and committed from day one, while I've a fantastic front of house team too."
The Perryvale will serve a modern British menu alongside an extensive wine list, which includes a wide choice by the glass and carafe, a selection of craft beers, gins and cocktails. It will offer a lunch menu featuring two courses for £10.
Menuwatch: the Crooked Well >>
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