BaxterStorey partners with Compton for London restaurant

BaxterStorey, the UK’s largest independent hospitality provider, has partnered with real estate company Compton to open Compton restaurant in London’s St John’s Square.

Taking over the former Modern Pantry site, the site offers breakfast through to cocktails and small plates, alongside a grab and go deli.

A team of three BaxterStorey chefs are behind the menu. Executive chef Mike Shaw joins from Adam Byatt’s Michelin-starred Trinity. 29-year-old head chef, Sam Monastyrskyj, formerly worked as head chef at the Five Arrows hotel in Waddesdon and the Bell in Stoke Mandeville. Ben Stanley has been appointed sous/pastry chef.

The chefs are working with Compton’s creative director, and Walter and Monty founder, Alex Kaye, who supports with menu development. Using seasonal ingredients from local suppliers, everything at the restaurant other than olives and olive oil is British.

Shaw said: “When we came together, we cherrypicked our favourite suppliers, keeping existing relationships and allowing us to build a list of some of the finest suppliers in the UK. Some of my favourites include H. Forman & Sons, Walter Rose & Son Butcher and Wellocks”.

Monastyrskyj added: “When we want to change some of the dishes on the menu, it’s never a struggle to get new ideas down on paper – we always bounce ideas off each other. We’ve already changed up quite a few dishes to keep it seasonal and it’s good to keep things fresh.”

Some classic dishes will remain on the regularly changing menu, including beef tartar and ceviche. Croquettes are also proving popular, as is the homemade elderflower champagne.