Westerns Laundry and Primeur team to launch new bakery and restaurant concept

Operators Jeremie Cometto-Lingenheim and David Gingell have called on the services of farmer Andy Cato who has passed on his pasture-based growing methods to two UK locations that will provide for the restaurant. The grains will be milled daily on site and used in Jolene's fresh pastas, pastries and breads.

On offer from the bakery will be Naroques bread â€" named for Cato's original Gascony farm, along with raisin bread and sausage rolls. Sweet offerings will include selections such as madeleines, palmiers and financiers.

On the restaurant side a changing lineup of small plate dishes, daily stuffed pasta will feature, along with sharing plates of grilled cod on the bone, olives and artichokes; and a 1kg T-bone, Parmesan and rocket.

The site will open in mid-September.

In a statement Cometto-Lingenheim and Gingell said: "We have decided to open a bakery restaurant that revolves around and relies on the grains rather than it just being another ingredient.

"Our approach at Primeur and Westerns Laundry has always been attuned to the need for sourcing well-farmed produce ethically grown with soil fertility in mind and tended with care.

"We’re bringing the same values and narrative to Jolene, this time with breads baked with Andy’s incredible grains and inspired by his passion for sustainable, efficient and sensical farming methods.”

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