The team behind the members’ club and restaurant Laylow has announced a new dining, bakery and deli concept in Chelsea.
Lórian, marked to open on Sloane Street on June 26, will be led by head chef Emily Dobbs, who will be working in collaboration with “cook and grower” Johnnie Collins of 180 The Strand.
Dobbs, fresh from stints at Petersham Nurseries and Ducksoup in Soho and well-known for her Sri Lankan-inspired cookery, will be in charge of an ever-changing menu at Lórian, “showcasing ingredients in their simplest form,” an announcement said.
Collins, meanwhile, known for his “hyper-seasonal, vegetable-forward” food, has earmarked London suppliers such as Shrub Provisions, The Ethical Butcher, and The Sea The Sea to find the best produce.
On the menu upon launch will be dishes including grilled homegrown greens with lemon and seeds; new potatoes and pumpkin seed romesco; and salt baked beetroot, horseradish and parsley.
There will be seasonal salads on a takeaway counter, serving locals and passers-by, while breads, pastries and cakes will be overseen by Lauren Duncan, founder of the popular bakery Presto London.
The concept is the creation of Taz Fustok and Jonathan Krauss, who built the celeb-favourite Notting Hill club and restaurant Laylow to much acclaim.
Takeaway boxes and bags will feature illustrations designed by artist Frederick Wimsett, while laurel trees are to sit in the centre of the restaurant among works by the artist Henry Hudson.
Using the traditional Italian technique of scagliola, Hudson has created a two dimensional wall-mounted sculpture that depicts parts of the London skyline.
A homeware corner will also feature Martha Freud’s porcelain glazed crockery, to be used through the restaurant.
