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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.

Devialet bring high-end speakers to Canary Wharf

Luxury sound system company Devialet are continuing their UK expansion with the opening of the brand’s latest store in Cabot Place East, Canary Wharf; secured by Bruce Gillingham Pollard on behalf of Canary Wharf Group.

The French company, known for creating the Phantom Wireless Speaker, offer amongst the most elite in wireless speaker technology on the market, with the Phantom speakers priced from £1,000, and the Gold Phantom model retailing at £2,190.

Following the progressive lead of companies such as Sonos, Devialet have recognised the significant advantages in adapting their retail method to create a more tangible, integrated shopping experience, where customers can fully immerse themselves in the product, and subsequently form a more personal and concrete relationship with the brand. After establishing successful presences in Westfield and Harrods, Devialet launched an immersive room in Saint Pancras station, followed by a touring ‘Phantom on the Road’ mobile unit, which will travel around the country offering consumers first-hand experience of the product. 
 

Island Poké arrives at Canary Wharf

Poké, meaning ‘to slice or dice’ originated from Hawaiian fisherman seasoning off-cuts from their catch and eating it on the spot. Today, the dish has evolved into one that includes rice or salad, fish - typically tuna (or salmon) and dressings of a Japanese or other Asian origin.

Californian native James Porter, founder of Island Poké travelled to Hawaii frequently as a child, forming a strong passion from an early age for the country, leading to the creation of Island Poké in 2015. The brand encompasses the authentic cuisine and laid back culture of Hawaii with a modern approach, serving up simple, fresh and healthy bowls in a fun and vibrant setting. 

Originally trading in the street food circuit, in late 2016 Island Poké opened their first ‘bricks and mortar’ site in Soho’s lively Kingly Street, with their second following in quick succession. Their newly opened third location is based in Crossrail Place, Canary Wharf’s newest retail and restaurant destination. Crossrail Place is home to Sticks'n'Sushi, Big Easy, Notes, Snow and Rock, Ippudo and The Breakfast Club. 

The new residence will cater to the ever growing health conscious Londoner, providing fast food, on the go, without compromising on quality.

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