Former head chef at Robin Gill's the Dairy in Clapham, Richard Falk, is set to oversee new London bar and restaurant concept Lino.
Due to open on 9 November in a former linoleum and carpet warehouse in the City, the concept has been designed by Wright & Bell, the operator behind Kitty Hawk, which opened in South Place in 2016. Falk joined the Wright & Bell team last year as executive chef to open Lino.
The kitchen will use "low-waste ingredients" across the all-day menu, with dishes including sauerkraut and Montgomery cheddar croquettes, and belted Galloway wing rib of beef with oxtail and potato tart. The dessert menu will utilise leftover pastries from the breakfast kiosk for a croissant ice cream with brown butter, blood orange and coffee.
Sarah Clark, managing director of Wright & Bell, said: "Lino has been designed with its guests and its team in mind, taking a new, considered approach to drinking and dining in the City."
The former warehouse features brown glazed tiles, 12-foot high double doors, and a clover-shaped, waxed tulipwood bar at the centre of the room. Decorated in shades of peach, salmon pink, and rustic green with antique brass fixtures, the space takes cues from minimalist Finnish design. The bar will be lined with shelves of craft spirits and jars of house ferments, to be mixed into cocktails.