Kym’s by A. Wong is our 10th restaurant of Christmas

One of the most anticipated London openings in 2018, Kyms, which opened in July in the Bloomberg Arcade, certainly did not disappoint. 

The brainchild of critically acclaimed chief Andrew Wong, Kyms was named after the restaurant his parents opened in Pimlico in 1985.  Following a tour of China in 2010, Wong fine-tuned his skills in the art of Chinese roasting and the craft of the famous Cantonese dim sum.  He then opened A. Wong on the site of his parents’ original restaurant in 2012, and in 2018 a new Kyms was born.

These perfectly honed skills are fantastically in evidence in this restaurant where the menu pays tribute to ancient Chinese roasting techniques and the creativity and craftsmanship of London’s Chinatown.  Choose from the staples we know and love such as Sweet & Sour Pork Ribs and Prawn Wonton Soup through to Sichuanese Spiced Aubergine, Slow Poached Soy Chicken and Iberico Pork Char Sui.  We couldn’t agree more with the Evening Standard’s Fay Maschler who said “chinese star delivers another galvanising experience”.  One of the few restaurants she has given 5 stars to in her 45 year career to date, Kyms is well worth a visit.

Bluebird New York is our 9th Restaurant of Christmas

As stated by Tatler ‘this Chelsea institution just went transatlantic”, and it certainly has, with flourish!  Since launching Bluebird Chelsea over 20 years ago, this year have they expanded their portfolio to two further sites; Television Centre, and most recently, New York’s glittering new Time Warner Centre.  With stunning views looking over Central Park, this all-day drinking and dining destination has all the vitality and charisma of the original Chelsea institution.

Both the food and drink menus combine British and American influences; celebrating Bluebird’s new home whilst honouring its English roots.  Directed by executive chef Nicolas Houlbert, the restaurant offers an evolving seasonal menu, whilst including year-round British classics like Fish and Chips and Cornish Chicken Pie.

Bruce Gillingham Pollard are delighted to have been instrumental in bringing this iconic London restaurant concept to New York as the inaugural step of our collaboration with Operator D&D on their global expansion.

Pioneering Tayēr and Elementary to open at 152 Old Street in Spring 2019

Bruce Gillingham Pollard is proud to announce the opening of Tayēr and Elementary, coming to 152 Old Street in the Spring of 2019.

It will be an all day bar and restaurant, run by top Bartender Alex Kratena (winner of the World's Best Bar Award for Artesian Bar for 4 consecutive years), partnered by fellow award-winning bartender Monica Berg.  With the aim of changing our perceptions of what a bar should be, this will be a two-pronged affair.  Elementary will be at the front of the building and will be a casual all-day bar serving  simple seasonal drinks and snacks.  Behind Elementary will be Tayēr (which is taken from 'taller', meaning workshop in Spanish) which will be a progressive bar focused on what is inside the glass and on the plate.  In charge of the food will be TÁ TÁ Eatery, who have been serving up their unique take on Portuguese and Chinese food in a number of residencies across London.

Kratena and Berg have spent over three years developing their concept which they feel is perfectly suited to London and even more so to Old Street. They have evaluated each aspect of the 'traditional' bar,  to implement forward-thinking and pioneering methods. With a strong focus on seasonality, they will be working with some of the world's most innovative drinks producers from around the world. BGP is very proud to have helped secure them this site and we feel sure their concept will add fuel to the cutting edge and uniqueness of the area.

Rovi is our 8th Restaurant of Christmas

Our 8th Restaurant of Christmas is Rovi, Ottolenghi’s latest offering. Known for his deli’s, cookbooks, TV series and Guardian column, Ottolenghi has carved out aa career from making people happy through his food. His 6th restaurant Rovi has taken a different direction to his usual style, with a focus on fermentation and cooking over fire. Focusing on a clean approach to the plates, with vegetables remaining at the heart of the menu.

Reviews include highly respected food critic Fay Maschler for the Evening Standard: “Ottolenghi’s Midas touch continues Fitzrovia’s renaissance”, with GQ stating: “Rovi is your new favourite London restaurant”, it seems only right to say Ottolenghi’s newest concept has been well received across the masses. 

Rovi was secured by Bruce Gillingham Pollard on behalf of Great Portland Estates.