Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Peter Gordon's the Providores and Tapa Room to close after 18 years

22 May 2019 by
Peter Gordon's the Providores and Tapa Room to close after 18 years

Peter Gordon and Michael McGrath's the Providores and Tapa Room in London is closing in July after 18 years.

The founders released a statement today saying they wished to pursue other, personal projects and "travel and relax after working our socks off for 18 years" and that it was an "incredible tough decision to make".

Chef Gordon, nicknamed ‘the king of fusion cooking', left the Sugar Club to open the fine dining/New Zealand-style cafe-bistro on Marylebone High Street, quickly picking up a Catey Newcomer of the Year in 2004.

They said: "Having the Providores and Tapa Room in London since 2001 has been absolutely brilliant! But, we've decided that it's time to close the doors, and so at the end of July we'll do just that.

"We couldn't be more proud of the restaurant we have created: we have had a huge amount of fun, employed and mentored hundreds of talented staff and introduced the flat white, Turkish eggs, small plates, brunch and no reservations to the UK dining scene.

"We've been an unofficial NZ trade showroom showcasing NZ food, wine and drinks, a NZ way of service, and a NZ vibe. We've hosted wine dinners, chocolate dinners, book launches, weddings, and have had regulars stand by us us from day one…

"We are obviously sad in many ways, but this is the right decision for us personally and we want to go out on a high. We hope to see as many of you as possible over the next few weeks for grilled scallops and sweet chilli sauce, and a glass of NZ sauv blanc or three."

Gordon made his name in his native New Zealand in the 1980s as head chef of Wellington's Sugar Club, where he became one of the early adopters in the country of an Asian-influenced menu. When its owners transferred the restaurant to London in the late 1990s, he made it one of the hottest tickets on the London restaurant scene.

He continues to operate the Sugar Club and Bellota restaurants in New Zealand.

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