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The hospitality industry, especially restaurants, has been notoriously bad at embracing technology. I’ve written many a time before how computer assistance, when used cleverly and behind the scenes, can dramatically improve a guest’s experience in a restaurant or a hotel.

For instance, being able to keep on record a diner’s preference for still or sparking water, a favourite wine, or any dislikes or allergies is incredibly powerful. But as I was reminded recently during a frustrating dining experience – it doesn’t matter how good the technology, if it’s not being implemented by a person who has a passion for and understands hospitality, it can almost be rendered useless.

It’s the combination of a warm smile and a sharp eye for detail that makes all the difference.

Have a good week.

Adam

Vermuteria

The news just keeps on coming about Coal Drops Yard. The latest announcement for the King's Cross development is a new restaurant from Anthony Demetre – who will launch Vermuteria Café & Bar in late October. The vermouth bars of Spain and Italy are the inspiration and there will be plenty of cocktails on offer, alongside an all-day casual menu in the 45-seat site.
Hicce x Wolf & Badger

The long awaited next venture from chef Pip Lacey has a location and opening date (ish). Lacey, together with business partner Gordy McIntyre, will open Hicce within the Wolf & Badger store in Coal Drops Yard. The all-day restaurant, seating 80, will focus on wood-fire cooking with an eclectic wine and drinks list. It is planned to open in October.

Flat Iron

And even more King's Cross news… Flat Iron is opening a branch there. Butcher/chef Charlie Carroll already has five branches of his distinctive meat restaurants around London – the new branch will have wagyu fries, DIY bloody mary boxes and and made-to-order ice creams, as well as the signature flat iron steaks. The 110-cover restaurant launches in October.
Blacklock

Growing bigger too is Blacklock, which has announced a site in Shoreditch. The popular chop specialist will open on Rivington Street in late September with a bar area added to its restaurant for the first time. Founder Gordon Ker has collaborated with New York bar Slowly Shirley on a cocktail list, and the meat will come from famed Cornish farmer Philip Warren.

Sound Bites

It’s been a vintage summer for food-related festivals, and to keep the vibe alive there’s a one-day event on 29 September at Camden’s Roundhouse with some strong food and music names. Chefs Tomos Parry, Robin Gill, Selin Kiazim and Merlin Labron-Johnson are among those making dishes – one of each is included in the entrance price. Sound Bites will also have DJ sets from Hot Chip and Foals.
Rita's

Rita’s is one of those familiar and loved names of the London restaurant scene – and now it's back. After closing its Hackney site in 2016, Missy Flynn and Gabriel Pryce have joined forces with Redchurch Brewery Taproom to create an extensive menu for the brewery. Beer will feature in some of the dishes, and Flynn will create cocktails to offer alongside the brewed drinks.

Opening...

A new Soho restaurant, Old Compton Brasserie, launches on Wednesday 29 August – of particular note are cocktails themed around Soho, by the Talented Mr Fox. Meanwhile in Covent Garden, the good news is that a St. JOHN Bakery will open a permanent site in Seven Dials next month. Bread from there and cheese from neighbours Neal’s Yard Dairy sounds like a plan.
...and closing

Sad to hear that the Salt Yard group has sold its Covent Garden site, Opera Tavern. It will be taken over by Urban Pubs and Bars, while the group’s directors say they are focusing on Dehesa, Ember Yard and Salt Yard (currently being refurbished).
The Mayfair restaurant Peyote, offering upscale Mexican food, has gone into administration, as Propel reports.

Honey Spencer

Honey Spencer, the noted sommelier who has worked at Nuala, Noma and Sager & Wilde, has started a new business, Bastarda. Together with Anais Van Manen, Spencer plans adventurous food and drink events across Europe – the next one being dinner featuring ‘weird, wild and totally unforgettable flavours’ at Climpson’s Arch on 29 August, in collaboration with Empirical Spirits.
Adam Rawson

Adam Rawson has been appointed executive chef for The Standard hotel’s London opening. Rawson, who has a wealth of experience with chefs including Claude Bosi and Nuno Mendes, and who has travelled extensively, has been in New York working on menus and also created a pop-up in the Standard's East Village hotel; the London site is scheduled to open on the Euston Road early in 2019.

Assistant General Manager, The Palomar

The Palomar is one of the most innovative and exciting restaurants in Soho; serving the food of Modern Day Jerusalem.

Behind the success, we’re a close-knit group of people who love what we do. We’d like for you to join us.
As AGM you’ll be part of the senior team pushing the restaurant to exceed its potential.


Click here to read more
Restaurant Manager, fera Restaurant & Bar


Restaurant Manager required for a privately owned fine dining destination in the heart of Palma, Mallorca - fera. 

Within 10 months since opening fera has become Palma’s number 1 fine dining destination according to TripAdvisor. Standalone restaurant experience ideal. Spanish and English fluency is essential.

Accommodation can be provided. 

Click here to read more

Eater London reports that Amazónico from Spain is coming to the capital. The restaurant in Madrid, which has jungle-like interiors, is understood to be opening in Berkeley Square.

James Street in Marylebone is slowly starting to become a little restaurant mecca. The Dumbwaiter hears that Richard Caring is looking to open a sister restaurant to Harry’s Dolce Vita there and Homeslice are planning their sixth pizzeria on the same street.

What’s happening over at Flavour Bastard in Soho? The restaurant hasn’t been open for a while. The Dumbwaiter wonders what’s occurring.

From Carte Blanche to Casa do Farango. Click here for The Dumbwaiter’s best bites of the week.

restaurant of the week
J Sheekey Atlantic Bar
bar of the week
Dandelyan

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