Paul Gayler, former executive chef de cuisine at London’s the Lanesborough hotel for 22 years, has been appointed food director of expanding east London restaurant group Calabrese House.
He will work on creating the menus for the Wringer & Mangle brand, which is set to open a new site in Spitalfieds on 11 September, joining a sister restaurant launched in a disused laundry two years ago in London Fields.
Calabrese House, headed by brothers Jon and Gerry Calabrese, also owns the Hoxton Pony and the Hoxton Gin brand.
Gayler, the 2012 recipient of the Outstanding Contribution to the Industry award at the Hotel Cateys, left the five-red-AA-star, 93-bedroom Lanesborough in 2013 prior to a £60m refurbishment of the hotel. He was the opening chef of the Lanesborough in 1991.
The new all-day Wringer & Mangle, with head chef Stuart Skues in the kitchen, will focus on a £15 bottomless brunch, hearty food, a lunchtime deli counter and a more substantial dinner menu. In the evening the space will transform into a lively pub serving cocktails and craft beers with party operators Percolate coordinating an entertainment programme featuring DJs and live music.
Peter Tomkinson is head chef of the new Wringer & Mangle site, while Stuart Skues has recently been appointed head chef of the restaurant in London Fields.
The decor will combine contemporary and classic touches, with an industrial cement interior juxtaposed with retro adverts, mismatched tables, Chesterfields and wingback chairs. There will also be an indoor living plant wall and a rotating exhibition of local photography and art.
Downstairs, a central bar will transform into ‘Gloria’s house’ at night, alongside two private rooms.
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