Chef Andrew Clarke creates menu for new London restaurant Cellar

Chef Andrew Clarke has designed the menu for launch of the Cellar restaurant at independent members’ club Kindred in West London.

Clarke, who is best known for his previous work as chef-director at London restaurants including Brunswick house and St Leonards, has created dishes for the Hammersmith site ahead of its opening on 11 April, though he will not be cooking in the restaurant kitchen.

Cellar will be open to the public, not just club members, and will serve breakfast, brunch, lunch, and dinner.

Located in the Grade II-listed Bradmore House, it will seat 50 indoor covers and feature a central open-plan kitchen, with space for 60 guests on an outdoor terrace.

Dishes will include snacks such as fried cod cheeks with harissa mayo and lemon; home-cured sea trout with radish, kohlrabi and dill; and larger plates such as grilled Tamworth pork chops with sauce Charcutière.

While Clarke has a reputation as a meat and barbecue expert, his menu will also feature vegetable dishes including celeriac schnitzel with cavolo nero, wild mushrooms and wild garlic butter; and roast squash with peas, mint, and seed pistou.

Zainab Majerikova from Basket Press Wines has curated a bespoke wine menu which focuses on winemakers from regions such as the Czech Republic, Slovakia and Slovenia.

Anna Anderson, founder of Kindred, said: “For me, a city lifestyle appeals most when you find those special, local spots that really seem to get under your skin. Cellar is designed to be just that; a gathering place that restores and delights, and is exactly what you need it to be, whatever time of day or night you find us.”

Clarke is also opening a permanent restaurant for his live fire concept Acme Fire Cult at the 40FT brewery in London’s Dalston on 1 April.