New York chef Brad McDonald has been appointed to take over as head chef at the Lockhart in London's Marylebone as part of a re-launch for January 2014.
McDonald, who was born in Mississippi and also worked at Colonie and Gran Electrica restaurants in Brooklyn, will introduce a new menu of regional "Deep South" dishes.
Dishes on the menu include: crawfish jambalaya, fried green (pickled) tomatoes, devilled crab, and shrimp & grits. For the shrimp & grits dish, South Carolinian grits have been shipped from Anson Mills; they are cooked in a mixture of milk and water and finished with butter, mature cheddar cheese, and a homemade chili sauce. The shrimps are sautéed in bacon fat and served with gravy of mushrooms, garlic, lemon juice, white wine, and spring onion.
There will also be quail in a Madeira sauce with cured bacon jowl; a roasted joint of beef lacquered with homemade peanut miso and served with sweet and sour apples; and thick bone-in pork chops with red eye gravy and collard greens.
Classic desserts will include Pecan Pie, and New Orleans style beignets.
"I think the London food scene is really exciting right now. There are some awesome chefs who I'm also happy to call friends, who are cooking great food. I'm looking forward to joining the community with cooking that is truly representative of my food heritage," said McDonald.
The Lockhart is owned by Texan couples Gwen & Chris Wren and Shelby & Dunny Wanstrath.