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"I never get bored of this place" chimes a fan of Rabbit, which has hopped triumphantly onto the Chelsea scene courtesy of the band of brothers behind Notting Hill favourite The Shed. Decor helps nail the tone: informal stripped-wood tables and lacquered tree bark create a modish informality that's perfect for an ever-changing, "innovative" menu with "carb-light" leanings. Expect proper dedication to foraged pickings and produce from the family's Sussex farm, trussed up in "British tapas" packaging: share sweet-cured wild duck, rabbit terrine with heritage carrots or a cuttlefish cracker with sea bass roe, before malty, stout-braised pig's cheeks decorated with nasturtiums or perhaps a hunk of hake with mussels and sea beet. Desserts are "just brilliant" too. Throw in some terrific English wines and you'll see why this "surprising" eatery wins regular plaudits for its "amazing" offering.
The Rabbit in Chelsea is the second venture by the Gladwin brothers who brought us The Shed in Notting Hill. I adored the food at The Shed, the fabulous restaurant founded on fresh, foraged and farm-reared sustainable principles by the brothers Richard, Oliver and Gregory, and Rabbit is no different. Richard went into hospitality, Oliver is a chef and Gregory is a farmer; and the three have therefore managed to form a perfect triangle of what it takes to produce a winning restaurant.The interior at Rabbit also has a touch of country to it and is wonderfully rustic with reclaimed British furniture being a key...
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The Corner Room has been hailed as one of the best kept secrets of East London town. I was keen to find out why.It was housed in the chic once-was-a-town-hall-and-still-kind-of-is Town Hall Hotel next to Bethnal Green station. Nuno Mendes, a culinary genius who trained at the California Culinary Academy and subsequently under Wolfgang Puck, Rocco di Spirito and Jean-Georges Vongerichten.Nuno is also the creator of Viajantes, a Michelin-starred restaurant situated in the same hotel. Sadly, he is leaving to join as an executive chef at André Balazs’ new venture, the Chiltern Firehouse...
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Rabbit’s whitewashed brickwork, wooden furniture and dodgy taxidermy might remind some that they once used to live in sight of a field, but the whole place signposts just what they missed out on. It’s a celebration of rural living, drawing on those glorious Nutbourne days.I met with some longstanding friends for dinner. Three brothers, as it happens, one of whom was a proper agri’ lad. Fittingly, we were regaled with tales of beating, bullocks and rutting in the back of Landies as we tucked into mouthfuls – canapés as they are known in the city – of crab bombs with seaweed mayo and mushroom and marmite éclairs...
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