Three brothers are launching a new restaurant in Notting Hill, bringing together a farmer, a restaurateur and a chef.
The Shed, which officially launches on 23 October on the former site of the Ark, is a project from Richard, Oliver and Gregory Gladwin.
Restaurateur Richard Gladwin, whose previous projects have included Brawn and Bunga Bunga, will manage the restaurant, while chef Oliver Gladwin, who has worked at Oxo Tower, Launceston Place, Just St James and River Cottage, will head up the kitchen. Meanwhile, farmer Gregory Gladwin will supply the restaurant with his own hand-reared livestock from the family farm at Nutbourne in West Sussex, also sourcing premium produce from other local suppliers, with a focus on foraged ingredients.
The daily changing menu will comprise British inspired food, with sharing plates such as home-cured Nutbourne fennel seed salami; rabbit ravioli, cured hot-smoked pheasant breast, Sussex rump steak and mustard, and crispy pollock with lemon potato vinaigrette with foraged chickweed.
The wine is sourced from independent suppliers, including the Gladwins' own Nutbourne Vineyard, while Sussex-based Hepworth Breweries & Co is supplying the beer.
The interior at the Shed is "relaxed and rustic" featuring barrels used as tables, reclaimed furniture, exposed brickwork, mixed-level seating and pieces of farm equipment as well as an eight-foot tractor bonnet hanging from the ceiling.
At the back of the Shed is a Butcher's Table where private dinners for up to 14 can be held as well as butchery and cooking demonstrations.
By Kerstin Kühn
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