The executive chef at iconic art deco luxury central London hotel Claridge’s is among the backers of a new restaurant in Newington Green.

Local chef Ben Marks and front-of-house manager Matt Emmerson are opening Perilla on the corner of Newington Green and Green Lanes early next month following two acclaimed residencies in Clapton and Dulwich last year.

Picking up where the pop-up restaurants left off, diners at Perilla in Newington Green will experience high-end dishes served in a casual atmosphere.

Ben, who grew up near Perilla’s permanent home, explains: “The idea is to serve top-end food in a relaxed atmosphere where everyone feels comfortable and at a price that is accessible.”

Matt adds: “We want to bring our twist on fine dining out of expensive, traditional restaurants and make it accessible, affordable and informal.”

Perilla will offer an a la carte menu as well as a five-course set menu, which showcases the kitchen’s signature dishes.

These include seaweed bread brushed with roasted lamb fat, roast kale with cod roe, fried duck egg with chopped mussels and parsley and cuttlefish Bolognese.

Desserts, meanwhile, will include preserved plum custard and pears poached in wine and citrus.

A short European wine list and a cocktail menu majoring on gin and homemade infusions will be on hand, while there will also be the option of a drinks flight featuring wines, beers and cocktails to pair with a set menu.

Ben learned his trade at high-end restaurants including Claridge’s, The Square and Nobu.

The new venture is being backed by a team that includes Philip Howard of Elystan Street and previously of The Square, Claridge’s executive chef Martyn Nail and Café Royal managing director Thomas Kochs, who was previously general manager at Claridge’s.

The new restaurant at 1-3 Green Lanes, Newington Green, features large windows and an original tiled floor that was uncovered during the venue’s refurbishment.

It will seat 44 diners, along with 14 at a bar area, and will serve dinners from Tuesday to Saturday as well as lunches on Saturdays and Sundays.

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