Restaurateur and consultant Dominic Ford is opening a Butcher & Grill in Battersea, London, in mid-May.
The former director of Harvey Nichols's food and retail division has taken the former Café Rouge site next to Ransome's Dock and plans to transform it into a butcher's shop, 40-seat bar and 100-seat restaurant.
Partners in the new business are Paul Grout, former head of butchery at Harvey Nichols and Simon Tindall, chairman of Haymarket Publishing.
Head chef will be David Massey, formerly of the Oxo Tower's fifth-floor café and Sonny's in Barnes.
Beef and lamb will be supplied by Tindall's Sussex farm.
The new venture will offer a wholesale and retail butcher's, a deli, an all-day bar serving drinks and snacks, and restaurant serving a flexible meat-focused menu.
Lunch snacks will cost about £6, while dinner menus will range from a burger at £8 to a T-bone steak at £20.
By Jessica Gunn
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