view as webpage


A couple of vastly different experiences of hospitality in two new restaurants in London last week reminded me of the importance of people in this industry. We all have our off days but we must never forget why we work in hospitality – it's about making people feel special.

As New York restaurateur Danny Meyer says in his book Setting The Table, to create a hospitable culture, restaurants must hire the right people. Meyer hires "51 percenters" – staff with a high "hospitality quotient" whose skills are 49 percent technical and 51 percent emotional.

Have a good week.



Chef Nieves Barragán Mohacho and her business partner José Etura have hit the ground running with their much-anticipated restaurant Sabor. The Heddon Street site opened last week and is already an Instagram fixture (quite the measure of success these days). But best of all is that from now, bookings are now open for the upstairs Asador (grill) area which, when it opens on 1 March, can seat big parties and is where the action will be at its hottest.

On The Dak

Linda Lee is not standing still: hot on the heels of her Mee Market opening at the end of last year comes On The Dak, a spin-off from On The Bab. This time, the theme is Korean chicken – not just the fried stuff we all have an insatiable appetite for, but also soups, noodle dishes and more (even a meat-free chibab, if you’re so inclined). Lee’s seventh restaurant is on Monmouth Street in Covent Garden.

*CODE Hospitality advises Linda Lee

Pi Pizza

It sounds like the plot of a feelgood movie, but it’s actually true that Rosie Whaley, owner of Pi Pizza, left fashion after learning how to cook pizza on a working holiday to Florence. Now she’s opening a second branch of her venture on Battersea Rise, to join the already-opened Winchester Pi. Whaley’s pizzas come with very thin base and crusts but with plenty of options to add, split and adjust the toppings.


Starting today, Foley’s in Fitzrovia has a new chef and a new direction. Well, in truth Ferdinand ‘Budgie’ Montoya (ex-Story, Soho House Group) has been working in the Foley’s kitchen for some months, but with the announcement of his position and menu, it’s official. There will be a (very au courant) vegetable-heavy offering, but everything will have the Asian flavours which inspire the chef – Montoya is Australian with a Filipino mother.

Roux at The Landau

Another place heralding a new look is Roux at The Landau, Michel Roux Jr’s restaurant in The Langham hotel. It has been closed since last month for a renovation and when it reopens, there will be a pared-back menu in a lighter setting with a new curvy counter displaying charcuterie and shellfish. Designed by David Collins Studio, Roux at The Landau has Nicolas Pasquier as head chef, under Roux Jr’s exacting eye.

Feast Canteen

CODE previously noted the plan to drag Hammersmith’s Kings Mall into the modern age with a planned array of street-food vendors, and now we have the details. Patty & Bun, Salvation in Noodles, Sinchow, Made of Dough and Breddos Tacos are all in the Feast Canteen opening line-up, which will offer eat-in, and take-out plus delivery options. From day one, on 14 February, west London residents and office workers who visit can win a deal to ‘eat for free’ for a week.

One Crown Place

George Dance the Younger sounds like quite a dude, and certainly the City townhouses he designed in the 18th century are still as fabulous today as during the Georgian period. Now Bespoke Hotels is transforming six of them into a five-storey hotel, as part of the One Crown Place development. There will be 41 rooms, a 100-cover restaurant and a private members’ club; for now the name of the hotel, due to open in 2020, is under wraps.

Horatio Street
Social Club

Simon Thompson and Jake O'Brien Murphy, late of the popular Callooh Callay, are launching the first of a planned series of ‘Social Club’ bars with a joint in the basement of Hackney pub The Nelson’s Head. As you’d expect, there will be some highly creative house cocktails at the pair’s first collaboration, as well as beers and a War on Terroir wine list.

Mark Jarvis

Another person not standing still is Mark Jarvis, chef-patron of Anglo and Neo Bistro – he’s announced plans to open a third restaurant, on Princes Street, Mayfair. Stem sees Jarvis team up again with Anglo’s former head chef Sam Ashton-Booth (above left) and the duo have devised modern British menus – à la carte and tasting - for the 35-seater space. Stem is scheduled to open in late March.

Madeleine Calon

The Society of the Golden Keys (the Great British and Commonwealth arm of Les Clefs d’Or) has appointed a new president. Madeleine Calon will be the first woman to take up the role, and has 30 years of experience in the art of the concierge – her current ‘day job’ is at the St James’s Hotel and Club. Of the organisation’s 386 members, just 15 are women – CODE is sure that such an inspiring new president will effect change.

Bryn Williams

Chef Bryn Williams is to open a restaurant at Somerset House this spring (not Spring, note!) Williams already runs the popular Odette’s in Primrose Hill, but the menu at his new eponymous restaurant will be vegetable-focused, saying “I’m a firm believer that a piece of fruit or veg should be treated with the same amount of care and respect as a cut of meat or fillet of fish – if not more”.

Skye Gyngell

Meanwhile at Spring, Skye Gyngell has pledged to make the restaurant plastic-free by the end of the year. In what’s a big challenge for a kitchen (think containers, clingfilm, etc), the aim is to find alternatives for all single-use plastics first, and work from there, with the help of anti-plastics activist Sian Sutherland. It’s a commendable undertaking – Spring was early in banishing plastic straws, banning them last November.


Sous chef, Junior Sous and Wine Manager, BRAT

Tomos Parry, previously of Kitty Fisher’s is opening his new restaurant BRAT, in Shoreditch.

With an open kitchen and daily changing menu, influenced by the Basque region, BRAT will be collaborating on the wine list with Keeling Andrew & Co, the new wine import company set up by founders of Noble Rot.

Amongst other roles we are looking for a Sous Chef and Wine Manager, if you would love to work with the best produce, wine and people, please get in touch.

Click here to read more and apply

Sous Chefs (all levels), Salt Yard Group                 

Eating out around Spain and Italy inspired the concept of a small, friendly restaurant serving dishes to share, alongside good wine and by staff who had a personal touch.

The ideal candidate will be an enthusiastic, hard working, creative, experienced senior chef with a proven track record at 2 Rosette level. Our senior chefs also need to enjoy motivating, leading and training a team.

7 shifts a week, external training courses, childcare vouchers, ride to work scheme and many more perks.

Click here to read more and apply


Jay Rayner reviews Parsons in Covent Garden

Tom Parker Bowles reviews 101 Thai Kitchen in Hammersmith

A sprinkle, a snapshot, a sensation: My dinner with Salt Bae

The Big Issue: The future of protein

Mon 5 Feb

Tues 6 Feb

Thurs 8 Feb

Fri 9 Feb

Sun 11 Feb

Is there any stopping Soho House? The business press picked up over the weekend that Nick Jones's group of private members' clubs and hotels is looking to float on the New York Stock Exchange this year at a value of $2bn. Kerching!

The likes of Gymkhana, Indian Accent and Jamavar have shown the appetite for high-end Indian cuisine in the West End. Has this piqued Richard Caring's interest? The Dumbwaiter heard last week that the owner of Caprice Holdings might be looking to do an Indian restaurant in Mayfair. Sexy Vindaloo?

As it gears up to open its first outpost in London this week, New York import By Chloe has also announced that it is to open a second site in the One Tower Bridge development this year. The rise of veganism shows no signs of slowing down.

From City Road to Clipstone Street. Click here to read The Dumbwaiter's best bites of the week.

Koya City

Monday - Saturday | Up to 50% off food


Sunday, Tuesday & Wednesday | 25% off total bill

Download the CODE App Download the CODE App

Unsubscribe from this email
The CODE Bulletin is published by Nexus CODE Ltd.

Copyright © Nexus Code Limited 2017
CODE ® is a registered trade mark of Nexus Code Limited