Located on Willow Street in the Shoreditch area of London, the hotel will feature’s 150 rooms, an 80 seat lobby lounge, a 240 seat Nobu restaurant with outdoor courtyard and 179 square meters of event space with daylight, wellness facilities, all with food and beverage menus developed by Chef Nobu Matsuhisa specifically and uniquely for the hotel.
TEMPER CITY – 2 Angel Court, 30 Throgmorton Street, EC2R 7HJ
Temper City is the second temper site, this time focusing on curry, using their signature open fire cooking methods.
Meats are cooked low and slow over charcoal and oak at this slick, shiny new restaurant. Featuring an open kitchen and a massive six-metre long grill, two tandoors and a poultry smoker and counter seating, just like the first restaurant, you can get a fireside view of the action. There are banquettes if that’s not your thing, or you’re a larger group.
Unlike the Soho site, there’s also a mezzanine which doubles up as a private dining area and a small courtyard, great for summer drinking.
MOTHER LONDON – Circus West Village, 188 Kirtling Street, SW8 5BN
Mother London is the first UK branch of a popular Copenhagen pizza restaurant, open in the Battersea Power Station redevelopment. The pizza bases are made from sourdough and you’ll find the usual meat and veggie toppings, but the best way to judge a pizza joint is to get a Margherita – there’s nowhere to hide with this simple classic. We’re also pleased to see some ultra-creamy burrata on the menu.
THE WIGMORE – 13 Langham Place, W1B 1JA
The Wigmore is a new ‘modern British tavern’ with food overseen by Michel Roux Jr., open on Regent Street. The idea behind The Wigmore is to revive the great British pub and its food. This used to be a banking hall and the grand architectural features are still there. It’s connected to The Langham but has its own entrance on Regent Street.
IKOYI – 1A, 1 St. James’s Market, SW1Y 4AH
Ikoyi is a West African restaurant, now open in St. James’s Market. Founders Jeremy and Iré are using the ingredients and techniques of West African food to create something a little more high-end than other African restaurants in London.