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Latest openings: Akoko, the Tramshed Project, Bar Bolivar and more

20 October 2020 by
Latest openings: Akoko, the Tramshed Project, Bar Bolivar and more

A look at the latest restaurants, hotels, pubs and bars to open their doors.


Long-awaited west African restaurant Akoko has opened in London's Fitzrovia, more than a year after it was originally set to launch.

The restaurant is inspired by British Nigerian founder Aji Akokomi's family recipes and travels across west Africa. It is the first major restaurant project for MasterChef: The Professionals semi-finalist William Chilila, who worked as a senior sous chef at D&D London's Orrery restaurant in London's Marylebone and as a demi chef de partie at the Montagu Kitchen at the Hyatt Regency London – the Churchill hotel.

The pair have worked together to create a menu that combines British produce with west African flavours, using techniques such as smoking, curing and fermenting.

Akoko, which translates as ‘time' and also ‘the first' in Yoruba, offers a £59 six-course tasting menu, with a vegan option, and a £33 set lunch menu.

Sommeliers Honey Spencer (previously of Noma Mexico and Sager & Wilde) and Asia Smelskaya (Silo) have developed the drinks list focusing on organic and sustainable wines.

Opened 15 October

Founders Aji Akokomi and William Chilila

Typical dishes Smoked goat with jollof rice; pounded yam with native lobster egusi; goat milk ice-cream with Ada burnt cream and caramelised Ghanaian cocoa butter

Design René Dekker Design

Website www.akoko.co.uk


The Tramshed Project

The hall that housed Mark Hix's Tramshed restaurant has been relaunched as a food and events space by Street Feast founder Dominic-Cools Lartigue, with menus created by James Cochran, Zoe Adjonyoh and Andrew Clarke.

Covers 120

Founder Dominic Cools-Lartigue

Typical dishes Jollof ‘risotto' with mussels and coal scallops; cauliflower steaks with smoked harissa

Website www.tramshedproject.com

The Tramshed Project
The Tramshed Project

Bar Bolivar

The team behind London's Casa do Frango restaurants will open a Havana-inspired cocktail bar in Canary Wharf's Reuter's plaza, offering Cuban-inspired cocktails and food from Venezuelan street food traders Pabellón.

Covers 107

Founders Marco Mendes and Jake Kasumov

Typical dishes Arepas filled with Cheddar cheese; ‘Cubano' sandwich with honey-roast ham, Emmental, pork, cucumber and mustard

Website www.barbolivar.co.uk

Bar Bolivar
Bar Bolivar

Otis & Belle

Former Blanchette Soho head chef Will Alexander has launched artisan bakery Otis & Belle In Moreton-in-Marsh in the Cotswolds. As well as offering coffee and freshly baked sourdough bread, the menu sees Alexander make use of his training in French pâtisserie.

Opened 13 October

Typical dishes

Sausage rolls; eclairs; gâteau St-Honoré; Paris-Brest filled with hazelnut crème diplomat, chocolate feuilletine biscuit and ganache

Website www.otisandbelle.co.uk

Otis & Belle
Otis & Belle

Q Square

The Q Square Aparthotel in Brighton is now available for public bookings after opening its doors to NHS staff in March. Its amenities include an on-site gym, Bluetooth sound systems, Sky TV and Nespresso coffee machines. It also has a 24-hour reception and complimentary WiFi.

Bedrooms 61 suites

Operator Supercity Aparthotels

Room rate Double rooms from £75

Website www.supercityuk.com

Q Square
Q Square

Bone Daddies

Bone Daddies has opened its sixth London ramen bar, in Richmond, offering the group's signature Japanese-style dishes. The group also runs two Flesh & Buns restaurants and one Shack-Fuyu in central London.

Opened 14 October

Covers 80

Typical dishes Tonkotsu ramen; crispy duck bao buns with hoisin sauce, carrot pickle, spring onion and mayo; chicken katsu curry

Website www.bonedaddies.com

Bone Daddies tonkotsu
Bone Daddies tonkotsu

Milk Beach

Australian restaurant Milk Beach has doubled in size after taking over the site next door to its home in London's Queen's Park. It has reopened with an expanded bar and outdoor heated seating area for alfresco dining.

Founders Elliot Milne, Darren Leadbeater and Matthew Robley-Siemonsma

Typical dishes Koji-marinated chicken with fermented chilli mayonnaise; squid ink tagliatelle, cock crab and tomato fondue; coffee custard tart

Website www.milkbeach.com

Milk Beach
Milk Beach

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