Gladwin brothers to open Sussex in Soho

Richard, Oliver and Gregory Gladwin, the trio behind The Shed in Notting Hill and Rabbit in Chelsea, are to open their first West End site, Sussex, in Soho next month.

Chef Oliver Gladwin will go back to his roots at Sussex

Named after the county they grew up in, Sussex will celebrate produce from the south-east English countryside where the boys help run their family farm, Ashurst Wood, and vineyard, Nutbourne.

In keeping with the Gladwin’s farm to fork philosophy, ingredients will be sourced directly from the family farm and local suppliers, while the wines will hail from Nutbourne alongside small grower drops from around the world.

In addition to artisan wines, Sussex will serve craft beer and seasonal cocktails.

The restaurant will take over the Frith Street site where Arbutus resided. Oliver Gladwin, the chef of the trio, will combine classical training with modern techniques at the site.

On the snacks front, expect the likes of home-cured charcuterie; smoked trout cornettos with blood orange pearls and dill powder; beef and horseradish crackling with burnt onion emulsion; and homemade truffled burrata.

Starters will include hand dived scallops with blood pudding, Jerusalem artichoke and lemon sour cream; and rabbit loin and carrot terrine.

Among the main events will be pork tenderloin with malted pig’s cheek, rainbow chard, lardo and hazelnut miso; and roasted brill with Devon crab ravioli served on a sourdough crumpet.

Those with a sweet tooth can look forward to dark chocolate and salted caramel Viennetta. A chef’s table downstairs will seat up to 20 guests.

An in-depth look at the growing farm to fork movement in the UK will appear in the October issue of The Drinks Business.

Leave your reply

Most Recent Stories

Environmental activists target Salt Bae's London restaurant

The Knightsbridge outpost of Nusret Gökçe, known to the world as 'Salt Bae', was targeted by activists from campaign group Animal Rebellion who called for the restaurant famous for its gold-covered steaks to serve sustainably-sourced ingredients.

Four in five bars to increase range of no and low alcohol drinks

More than 80% of bars plan to capitalise on a healthy drinking trend among consumers by increasing their range of no and low alcohol drinks in 2023, new research shows.

Jumilla sets its sights on gourmet chefs in 2023

DO Jumilla has conducted an intensive study into the huge pairing potential of wine from this Spanish region with fine cuisine, and is hitting up the world's top chefs with its findings.

Maru in Mayfair appoints Vitalijus Salagubas as new sommelier

Mayfair omakase restaurant Maru has announced the appointment of Vitalijus Salagubas as general manager and sommelier.

Unfiltered: Natalia Ribbe

Natalia Ribbe, who runs Margate wine bar and shop Sète, speaks to Douglas Blyde about bad pairings, how to find value on a wine list, and whether she's ever had to break up a fight between customers.

Most Recent Stories

Environmental activists target Salt Bae's London restaurant

The Knightsbridge outpost of Nusret Gökçe, known to the world as 'Salt Bae', was targeted by activists from campaign group Animal Rebellion who called for the restaurant famous for its gold-covered steaks to serve sustainably-sourced ingredients.

Four in five bars to increase range of no and low alcohol drinks

More than 80% of bars plan to capitalise on a healthy drinking trend among consumers by increasing their range of no and low alcohol drinks in 2023, new research shows.

Jumilla sets its sights on gourmet chefs in 2023

DO Jumilla has conducted an intensive study into the huge pairing potential of wine from this Spanish region with fine cuisine, and is hitting up the world's top chefs with its findings.

Maru in Mayfair appoints Vitalijus Salagubas as new sommelier

Mayfair omakase restaurant Maru has announced the appointment of Vitalijus Salagubas as general manager and sommelier.

Unfiltered: Natalia Ribbe

Natalia Ribbe, who runs Margate wine bar and shop Sète, speaks to Douglas Blyde about bad pairings, how to find value on a wine list, and whether she's ever had to break up a fight between customers.