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.
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.
