Ottolenghi set to Open Sixth and Largest Site
Mediterranean restaurant and delicatessen company Ottolenghi is set to open its sixth and largest site to date, located at 59 Wells Street in Fitzrovia. The expansion plans coincide with news of the Ottolenghi brand defying the downward trend in the casual dining industry; posting pre-tax profit increases of more than 30%.
Israeli-British Chef Yotam Ottolenghi moved to London from Israel in 1998 and trained at Cordon Bleu, before working as a pastry chef at the Capital restaurant in Knightsbridge and Kensington Place, and subsequently being appointed head pastry chef at Baker and Spice in Chelsea. In 2002, he teamed up with Noam Bar, Sami Tamimi and Jim Webb to launch his eponymous restaurant, Ottolenghi, which currently has four sites in Belgravia, Spitalfields, Islington and Notting Hill, as well as popular Soho restaurant; Nopi.
The upcoming Fitzrovia venue will feature an Israeli and Middle Eastern menu “focused on vegetables and on produce brought directly from selected, outstanding farmers”.
This letting was secured by Bruce Gillingham Pollard on behalf of Great Portland Estates plc.
Nuala by Niall Davidson opens in Old Street
Niall Davidson; one of London’s most promising young Chefs, who cut his teeth in his uncle’s butchers shop and made his name at London’s illustrious Chiltern Firehouse, is now unveiling his debut solo venture. With the aim of contemporising Irish cuisine, and reinventing Londoners’ perception of the archetypal booze-soaked Irish pub, Davidson chose Old Street’s White Collar Factory development in East London for his new seventy-five cover restaurant, christening it Nuala, after his sister.
The cosy interior centres around a hypnotically inviting wooden firepit, which stays burning long after the kitchen has closed. The menu, commanded by Head Chef Colin McSheery, previously of Fat Duck and Dinner by Heston, is a hybrid of Davidson’s Scottish and Northern Irish heritage, offering produce sourced across the British Isles, including fresh Cornish fish, and beef from Torloisk Highland cows, orchestrated using diverse techniques and flavours from around the world. Nuala’s forte is its pioneering take on hearty, Celtic-inspired dishes, such as suckling pig with fireplace cabbage, flamed clams in cider, clay-baked spider crab with Indian spices, and bone marrow doughnuts.
Downstairs the bar, which Davidson promises will serve “the best Guinness outside of Dublin”, and features an astutely curated, whiskey heavy cocktail menu, is designed with an affectionate nod to its traditional Irish pub heritage. Pictures hailing from the original Guinness archives in Dublin swing from the ceiling above a welcoming mahogany bar, accenting Nuala’s impeccable union of tradition and creativity.
The tenant acquisition team at Bruce Gillingham Pollard advised and secured the White Collar Factory site, developed by Derwent London, on behalf of their client Niall Davidson.