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Highlighting this month’s most promising restaurant launches, Something Curated takes a closer look at what to try, as well as the founders and proprietors behind the openings.


Central London

Red Farm || Ed Schoenfeld

Ed Schoenfeld’s modern Chinese restaurant Red Farm finally arrives in London following its success in New York. Dumplings take centre stage on the menu, with fillings including pork and crab, steamed lobster, shrimp and snow pea leaf, and pan-fried lamb.

9 Russell Street, London WC2B 5HZ


Mamasons Dirty Ice Cream || Omar Shah

The phrase “dirty ice cream” is used to describe ice cream made in the hawker markets of Manila, where cream is whipped up in a steel drum using ice and salt. Mamasons are heavily influenced by their Filipino heritage, with flavours including black coconut, barako coffee, and ube on offer. Best of all, you can have them neat, or topping off a brownie.

32 Newport Court, London WC2H 7PQ


North London

1251 || James Cochran

The menu at 1251 is described as modern British, taking inspiration from James Cochran’s Scottish and Vicentian roots. Ingredients from Kent, where Cochran grew up, will be used extensively. The format of the offering will be centred around small plates, in the sharing style, where five- and eight-course menus will be served alongside an a la carte menu.

107 Upper Street, London, N1 1QN


East London 

Farmer J || Jonathan Recanati 

Farmer J takes inspiration from the Mediterranean and beyond. Their popular Fieldtrays and speciality coffees will kick things off for early risers and continue throughout the day for lunch. As the evening draws in, the spherical pendant lights will be dimmed in the copper-accented space, offset by greenery and velvet seating, while nostalgic tunes play and cocktails are served from the timber and tile-cladded bar.

24–32 King William Street, London EC4R 9A


Blacklock || Gordon Ker

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Gordon Ker, who previously worked at London steak restaurant group Hawksmoor, expands his solo venture Blacklock from Soho to east London. The 95-cover restaurant will launch in a former Victorian warehouse. A 30-cover bar area will serve the likes of Yorkshire puddings with black pudding and gravy; Welsh rarebit nuggets; and lamb scratchings. The main menu will feature meat from Cornish butcher Philip Warren, cooked over charcoal with a Blacklock Foundry iron.

28-30 Rivington Street, London EC2A 3DZ


West London  

Kahani || Peter Joseph

From Tamarind chef Peter Joseph, Kahani, translating to “story” in Urdu, offers an “inventive and modern approach” to Indian cuisine, with a menu relying largely on grilled proteins and vegetables from a robata grill. The restaurant will encourage diners to forgo the formalities of fine dining for the first courses and eat with their fingers. The interior design is by firm KAI Interiors, and features a bold colour palette, with textile heavy furnishings and brass details. 

1 Wilbraham Place, London, SW1X 9AE


Kerridge’s Bar and Grill at Corinthia Hotel || Tom Kerridge

Moving away from the gastropub aesthetic of his other establishments, Tom Kerridge’s latest project is set in the opulent Corinthia Hotel. The marbled space is lined with dark green and burgundy leather seating, featuring several contemporary artworks, including centrepiece sculptures by his wife. Focussing on traditional British dishes and techniques, seasonal ingredients and a rotisserie grill are at the centre of the food offering.

Corinthia Hotel London, Whitehall Pl, Westminster, London SW1A 2BD


Feature image: Mamasons Dirty Ice Cream (via Pinterest)

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