Thankfully for London’s foodies, new restaurants open almost every day in the capital. Some great, some ugly, some… some are immense: three highly anticipated restaurant sequels are all opening their doors this week, so we instigated a quick-fire question session with the people behind them all.
First up is Clipstone, the highly anticipated follow up to nearby Portland, which won a Michelin star within a year of opening in 2015. Headed up by the (brilliantly named) Merlin Labron Jonhson, Clipstone will continue the excellence of its sister site, focusing on using the best produce available and cooking it simply, yet with heaps of imagination.
Could you sum up Clipstone in 5 words?
Fun, vibrant, tasty, fresh, neighbourhood.
You had massive success with Portland- do you have the same ambitions for Clipstone (are you aiming for another Michelin star)?
Yes I’d love to replicate the success of Portland and of course I have huge ambitions for the restaurant, but I’m certainly not aiming for another Michelin star; it won’t be that kind of a restaurant.
Are there any other London restaurants that are launching this summer that you are particularly looking forward to?
I’m desperate to try
Curio & Ta Ta which just launched in Haggerston and I’m excited to see what Tim Spedding is going to do at P. Franco - two more good reasons for me to stray east.
Next is the second branch of wildly successful Middle Eastern joint, Berber & Q. Berber & Q Shawarma Bar on Exmouth Market features a takeaway hatch, for extra (and all-important) kebab-accessibility. We caught up with co-founders Mattia Bianchi (below) and Josh Katz (above).
Can you describe Berber & Q in five words?
Rotisserie chicken and lamb shawarma over hot coals.
What’s the best part about opening a restaurant with someone?
We wouldn’t want to do it any other way. You need someone you can trust and that you get on well with so at the end of all the long hours you can still have a laugh and kick back with a growler.
Tell us about the process of making Middle Eastern dishes
It’s simple cooking, done well. You need really fresh ingredients and herbs for flavour and colours are so important - dishes should be bold and bright.
What is your favourite cocktail on the menu?
We’re loving the Orientalis at the moment with saffron infused Brokers, gomme and orange bitters.
What is your go-to London restaurant?
Primeur in Highbury.
London maestro Martin Morales is also unleashing another slice of Peruvian paradise this week (his fourth restaurant),
Casita Andina in Soho. Following the
Andina blueprint, the restaurant will combine traditional cooking with sustainable, organic ingredients, some flown in from Peru. Expect king prawns with coriander, quinoa chicharrones and chupe (a type of South American stew) to eat, and the kind of vibe that only a spindly Soho street can provide.
Can you describe Casita Andina in five words?
The Andes comes to Soho.
How will Casita Andina differ from Ceviche?
Casita Andina is inspired by the extraordinary food, drinks, nutrition, design and culture of the Peruvian Andes, especially Cusco. This is the roots of Peruvian cuisine. Each of our restaurants represents a different aspect of Peruvian cuisine. For instance, Ceviche Soho is influenced by the coastal cuisine of Peru which features seafood, vegetarian and meat dishes from the Criolla, Nikkei and Chifa gastronomies. Ceviche Old St is inspired by the gastronomy of all four corners of Peru including the coast, Andes and Amazon. Andina, is inspired by the Andean food of Arequipa - it's an all day dining room serving breakfast, brunch, juices and nutritious smoothies as well as cocktails and delicious small plates.
Every dish at Casita Andina will be gluten free; what’s your opinion on gluten as an ingredient?
Gluten free will be available on all dishes but some only upon request. I'm not a nutritionist but I care about eating a balanced diet with the best choice of ingredients. I chose not to eat gluten as I feel it makes me feel bloated. I would rather feel light and energetic, than heavy and slow. That's why we do all we can to offer the same ethos for our customers; those suffering from gluten intolerance and those who are not.
What’s your favourite dish on the menu?
So many to mention. But I love the watermelon and quinoa salad: chilli-pressed watermelon, lemon-almond vinaigrette, black quinoa, queso fresco.
Which new London openings are you looking forward to?
Berber & Q's Shawarma Bar in Exmouth Market and Yosma in Marylebone.
Check out every restaurant opening in London, every single week, right here.
This article was published 26 July 2016