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New Danish restaurant Snaps and Rye set for London's Notting Hill

03 September 2014 by
New Danish restaurant Snaps and Rye set for London's Notting Hill

A new Danish-style restaurant is set to open in London's Notting Hill this mid-October.

Snaps and Rye will seat up to 35 people, and serve breakfast, brunch and lunch dishes based on Danish classics, such as homemade rye bread, home-marinated herring, and home-pickled beetroot. It will also offer local products where appropriate, such as London-brewed beer and Fentiman's soft drinks.

The owners are Danish-English husband-and-wife team Kell and Jacqueline Skott, who previously operated the Golborne Road site as a hairdressers as part of their other business, Kell Skott Haircare.

Speaking about the new project, Jacqueline Skott said: "We have always been passionate about food, so being entrepreneurs we saw that there wasn't a similar Danish concept in the area. We actually came up with the name and general idea about five years' ago."

She added that the couple would ideally like to set up more venues if possible - perhaps five around London in the next few years - as well as their own Danish bakery to help supply the potential sites. She also said that they had considered a street food van, inspired by a Danish company, which could appear at festivals, country fairs or outside around London.

The Notting Hill site is now being entirely renovated as a typically-Danish-style "eatery", using natural materials, colours, large windows, and skylights, in a bid to create a relaxed, fresh west Danish feel.

Newly-appointed chef Trine Eriksen-Johnson, from southern Denmark, has recently joined the team to help design the menu, which is yet to be finalised.

She has previously worked at London's Newman St Tavern, Barclays Wealth and the House of Lords, and trained with Peter Weedon at the Paternoster Chop House, near St Paul's. She is also coincidentally from the same small town as Skott, called Svendborg.

Chef Eriksen-Johnson confirmed to The Caterer: "I'm looking forward to putting my own mark on the menu and using as much seasonal produce as possible."

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