Ben Mulock, a former senior sous chef at the Salt Yard Group's Opera Tavern, has joined Battersea bar Powderkeg as it relaunches under new ownership.
Powder Keg Diplomacy, formerly owned by the Lost Group, is being relaunched on 29 September as Powderkeg by Jayke Mangion and Andy Bell of Clapham Leisure, behind Brickwood Cafés, WC Wine & Charcuterie and Joe Public Pizza.
The 90-cover bar with a 15-cover al fresco terrace will focus on cocktails, British craft beers and a changing wine list, complemented by a new food menu.
Mulock, with head chef James Goodchild, has designed a modern British seasonal menu with Spanish and Italian influences, featuring grazing dishes and sharing plates alongside chargrilled, dry-aged and smoked meat and fish.
As well as small plates including burrata with house focaccia, peas and truffle dressing; charred beef brisket with baby gem and pomegranate glaze; and charred octopus with herbed white beans and preserved peppers; grill specials will include Galician bavette and whole sea trout.
The restaurant will also offer seasonal sides such as grilled hispi cabbage in roasted garlic butter, and spiced chickpeas, with most of the meat from regional suppliers such as the Essex Rare Breed Meat Company, which will be dry-aged on-site. The menu will also feature bar snacks, house-cured charcuterie, artisanal cheeses and mini pizzas; a brunch and lunch weekend menu; and a Sunday roast menu.
The bar has been redesigned by Kai Interiors.
Mangion said: "At Powderkeg, we're keeping all the best bits and have given the venue a much-needed freshen up, with more attention on food, wine and functions within a more relaxed environment."
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