Fresh Picks

20 May 2014
3 min read
We give you FOUR of the newest restaurants in London that you really should get yourself to…
Typing Room

Headed up by Chef Lee Westcott, Typing Rooms= has taken over from the former site of Nuno Mendes’ Viajante, and offers a refined European menu showcasing and focusing on the British seasons and produce.

Lee’s creative menu of five snacks, five starters & five mains demonstrates his signature style of innovate yet unpretentious dishes. Sample dishes includeMackerel, passion fruit, burnt cucumber & dill;Pigeon smoked in pine, salt baked celeriac, lovage & hazelnut; andGreen tea, yoghurt & sesame.

Having spent time in Michelin star restaurants around the world, this is Chef Westcott’s first solo mission, and we have high hopes!

8 Patriot Square, E2 9NF London, United Kingdom

Rivea London

Internationally acclaimed chefAlainDucasseis championing his talented protégé Damien Leroux who will be at the helm of the new restaurant, Rivea London.

Inspired by the many yearsDucassespent visiting the vibrant food markets in Italy and Provence, Rivea will serve French and Italian cuisine in a chic, convivial and relaxed setting. The menu of small plates will incorporate the classic flavours and vivid colours of the Riviera. Chef Damien has spent more than 10 years under the tutelage ofDucassein Provence and Monaco, sharing his passion for ‘La Cuisine du Soleil’.

Commenting on the forthcoming opening,Ducassesaid: ‘I am delighted to bring RIVEA to such a vibrant culinary scene as London. The restaurant will encompass the essence of my cuisine, interpreted by my passionate young Chef Damien and inspired by the many artisan producers we have met in the Riviera.Damien’s passion for vegetables will shine through in the dishes, where he will focus on the diversity of their flavours and textures.’

171 Knightsbridge, London SW7 1DW


A new hot-spot in London’s Shoreditch, Lyle’s is the brainchild ofJames Lowe from The Young Turks. The restaurant is co-owned by those behindTrishna, Gymkhana, Bubbledogs & Kitchen Table -Jyo, Karam & SunainaSethi – as well asJohn Ogier, setting the British-centric all day menu off in great stead. The food will be British, simple and driven by a common sense kind of mentality. The menu will feature dishes such as: Jersey Royals, Seaweed & Duck Egg; Aged Dover Sole, Monk’s Beard & Anchovy; Ox Liver, Damson & Pickled Elderberry; Brown Butter Cake, Marmalade & Soured Cream. Produce will come from a network of farmers and suppliers that James has developed over the last eight years. There will also be a daily offering of items made in-house including bread, charcuterie, butter, preserves and pickles. A rotating house coffee is supplied by people including Koppi from Sweden and London’s Square Mile, all available for take out alongside baked goods in the morning. We asked James a bit more about him…

Describe your food philosophy in five words…

British, simple, common sense and unpretentious.

What is your earliest memory of being interested in food?

Eating fruit in Qatar when I lived there as a kid.

Who or what is your greatest inspiration?

You can find inspiration in everything.

Tea Building, 56 Shoreditch High Street, London E1 6JJ

Mamounia Lounge

Located in the heart of Mayfair, Mamounia Lounge brings Middle Eastern gourmet cuisine with glittering flair. Interpreting classic Arabic dishes, Chef Ramdane Djebarri describes his culinary philosophy as including ‘passion, generosity, de rigueur, pleasure and freshness’, with histraditional training influencingthe flavours of each dish.

The venue, adorned with opulent décor has traditional live music and belly dancing by night, alongside an array of cocktails.

Describe your food philosophy in five words…

Passion, generosity, de rigueur, pleasure and freshness.

What is your earliest memory of being interested in food?

My father was a chef and owned a restaurant when I was a child. I was forever in the kitchen with him trying to help and I knew then that I wanted to be a chef.

Who or what is your greatest inspiration?

I went to culinary school for four years, and whilst there, one of my teachers became a great source of inspiration. He quickly became my mentor, and I am forever grateful that I had him as a teacher.

37 Curzon St, London W1J 7TX