Chef Pip Lacey’s first restaurant is to be a “wood-fired dining experience” in central London, and will be called Hicce.
The restaurant is described as “a fast-paced 40-cover restaurant with a refined, healthy and inventive menu”, featuring an open kitchen and wood-fired cooking combining British cuisine with Nordic and Japanese influences. Curing, smoking, pickling and rye bread will be made in-house.
Lacey is launching Hicce (pronounced ee-che) with business partner Gordon McIntyre, the pair having previously worked together on pop-ups. McIntyre’s background is in front of house and pubs, having spent the past five years at pub retailer and brewer Greene King as an opening and operations manager. He also formerly managed hospitality venues in London including Floridita in Soho and Bluebird in Chelsea.
Until recently, Lacey was head chef at Angela Hartnett’s Michelin-starred restaurant Murano and had worked with Hartnett for seven years. She also recently appeared on BBC Two’s Great British Menu, where she won the opportunity to cook the starter at a summer banquet celebrating 140 years of Wimbledon.
Speaking to The Caterer, she said: “It’s always been a goal of ours to have our own place. We are currently meeting with potential investors, and looking at sites. We’ve had the menu done a while; it consists of food we love. We’re super excited about Hicce and its concept.”
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