Chefs Isaac McHale and James Lowe, who have made a name for themselves on the London dining scene after running a series of pop-up restaurants under the Young Turks banner, are to set up a more permanent camp from next week.
The duo will take over the historic Ten Bells pub in Spitalfields from 1 November, where they will serve their critically acclaimed modern British food for three months.
"We will be doing the same amazing, honestly priced food, with charming service and fun atmosphere that has won us so many fans over the past year," the chefs said.
McHale, former development chef at the Ledbury, and Lowe, ex-head chef of St John Bread & Wine, have teamed up with Daniel Willis and Johnny Smith of the Clove Club, who will run the front-of-house operation.
Their weekly-changing four-course menu, priced £39 including snacks and a Hendricks gin cocktail, will incorporate lesser-used British ingredients with a focus on vegetables and grains.
Dishes will include chestnut mousse with pear and honey granité; raw rib of beef with oyster; braised shoulder of Sika deer with celeriac and apple; and pheasant with swede and quince.
"In this semi-permanent home we have the chance to really cement our reputations and put our stamp on the London scene, as the next generation of restaurateurs stepping up on to the stage," the chefs said.
McHale added that while the project at the Ten Bells would initially run for three months, "after that we may change the format, continue to run it or move on".
"But ultimately I want to open my own restaurant," he said.
McHale and Lowe last year teamed up with former Sat Bains chef Ben Greeno to launch the Young Turks project, which included a number of pop-up restaurants across London including the Hempel Hotel, the Loft Project, Frank's Campari Bar and the Clove Club.
Greeno has since moved to Sydney to open the first Australian branch of David Chang's Momofuku group of restaurants.
Picture by Richard Heald
By Kerstin Kühn
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