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Latest openings: Luke Selby's Evelyn's Table, Vaasu by Atul Kochhar, All's Well and more

03 November 2020 by
Latest openings: Luke Selby's Evelyn's Table, Vaasu by Atul Kochhar, All's Well and more

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

Evelyn's Table

The opening of Evelyn's Table has been a long time coming for chef brothers Luke, Nat and Theo Selby, who were originally set to launch the restaurant in April before it was delayed by the coronavirus lockdown.

Located in the converted beer cellar of the Blue Posts pub on the edge of London's Chinatown, the restaurant comprises a 10-seat chef's counter, reduced from 12 covers due to social distancing.

Luke was previously head chef at Mayfair's Hide Above when it won a Michelin star in 2018 and has cooked at Restaurant Gordon Ramsay and Balmond Le Manoir aux Quat'Saisons. He has been labelled as one to watch since winning National Chef of the Year 2018 and the 2017 Roux Scholarship.

At Evelyn's Table Luke and his brothers cook a £55 five-course menu, which will change monthly and make use of Japanese and French techniques.

Sommelier Honey Spencer, formerly of Nuala and Noma Mexico, runs accompanying wine bar the Mulwray, serving fine and natural wines.

Opened 27 October

Founders Luke Selby, Theodore Selby, Nathaniel Selby, Honey Spencer

Typical dishes Marinated mackerel, plum umeboshi and shiso; squid noodles and mushroom dashi, chestnut and sansho; tarte tatin, clotted cream and miso

Website www.theblueposts.co.uk/evelyns-table/

Evelyns Table tarte tatin
Evelyns Table tarte tatin

Vaasu by Atul Kochhar

Atul Kochhar's second Marlow restaurant has opened for dine-in customers, having been takeaway-only since July. Vaasu offers both an à la carte and a seven-course tasting menu.

Opened 26 October

Founder Atul Kochhar

Design Dynargh Design

Typical dishes Old Delhi-style classic tandoori chicken supreme, butter chicken, corn salad, mint chutney; sweet and sour pumpkin, panch phoron

Website www.vaasurestaurant.co.uk

Vaasu – Hiram Ke Pasande
Vaasu – Hiram Ke Pasande

All's Well

Chantelle Nicholson has launched a three-month pop-up in London's Hackney, which will celebrate organic wines and zero-waste cooking. More than half of the menu is plant-based.

Opened 29 October

Founder Chantelle Nicholson

Typical dishes Barbecued Lion's mane mushroom on toast; caramelised celeriac, tahini, green sauce; crispy fried whole sea bream, smoked cucumber

Website www.whereallswell.com

All's Well – egg, carrot, sprouts
All's Well – egg, carrot, sprouts

Middle Eight

Shiva Hotels has opened a luxury lifestyle hotel in London's Covent Garden, on the former site of the Kingsway Hall hotel. Middle Eight features 168 bedrooms and 12 suites, ‘living walls' made of ferns, moss, trees and water features, and the Sycamore bar and restaurant.

Opened 28 October

Operator Shiva Hotels

Room rate Double rooms from £150 a night

Design Tonik Associates

Website www.middleeight.com

Middle Eight
Middle Eight

Telegraph hotel

Coventry's Telegraph hotel is opening to guests after a two-year, £15m development. Located in the former offices of the Coventry Evening Telegraph newspaper, the hotel features 88 bedrooms, a Winter Garden private indoor terrace, and an all-day bar and restaurant.

Opening 18 November

Operator Bespoke Hotels

Room rate Doubles from £53

General manager Amy Windsor

Website www.telegraph-hotel.com

Coventry Telegraph
Coventry Telegraph

Yard Sale Pizza is opening its first restaurant in south London. The group will be launching further restaurant collaborations, which in the past have included Monty's Deli and Mangal 2.

Typical dishes New Porker pizza: Sicilian sausage, Guindilla chillies, garlic, basil; TSB pizza: tenderstem broccoli, Parmesan, pine nuts, and garlic

Founders Johnnie Tate and Nick Buckland

Website www.yardsalepizza.com

Yard Sale Pizza
Yard Sale Pizza


After building up a following through pop-ups in London's Shoreditch and Borough Market, husband-and-wife team Matin and Michelle Miah are opening a 50-cover restaurant in Brixton. Meats and fish will be marinated for 24 hours, before being grilled over charcoal in a steel drum.

Opening 10 November

Founders Matin and Michelle Miah

Typical dishes Jerk chicken, ‘rude' sauces, jerk gravy; curry goat, rice, peas; ackee and saltfish

Website www.rudieslondon.com


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