Chef Sven-Hanson Britt, a finalist on the BBC series MasterChef: The Professionals, has launched a crowdfunding campaign for a farm-to-table restaurant and English wine focused bar in London.
Britt, a former sous chef at The Ritz, appeared on the 2014 series of MasterChef: The Professionals, making it to the final. He was recently crowned the winner of MasterChef: The Professionals Rematch, where he fought off stiff competition from previous contestants including Adam Handling, Michelle Trusselle, Dean Banks and Matt Worswick.
Alongside his partner and fellow chef, Kae Shibata, Britt has launched a kickstarter campaign to finance the launch of Oxeye London and Bar Rex.
The duo are hoping to raise £30,000 to fund the project in central London. The restaurant, Oxeye London, is described as a farm-to-table offering, featuring produce grown on the Melbourne Estate in Derbyshire.
The food will be influenced by Japanese kaiseki cuisine which has been combined with British ingredients and techniques.
The pair also hope to open a restaurant in Derbyshire, but are testing out their London site first. If successful, they are aiming to have both sites in operation by next year.
Housed within the restaurant will be Bar Rex, named after the couple’s son. According to the statement, published on Kickstarter, the bar will have “the largest collection of English wine ever assembled”, which will be served alongside British spirits and drinks as well as a collection of saké and sochu.
During his latest appearance on MasterChef, Britt proved his familiarity with English wine, using Bolney’s Pinot Noir to make a sauce.
Britt has been planning his Derbyshire project for the past six years, working with livestock farmers Tori and Ben Stanley of Park Farm on the Melbourne Estate.
The kickstarter campaign features a series of rewards including aged Longhorn dripping fudge (for an £8 investment), sourdough starter (for £10), tickets to a summer party for £30 and a weekday dinner for two for £200.
The link to the campaign can be found here.
