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NEW MODERN BRITISH RESTAURANT OPENING SOON: CHURCH ROAD, BARNES

NEW MODERN BRITISH RESTAURANT OPENING SOON: CHURCH ROAD, BARNES

Church Road Negroni by Andrew Hayes-Watkins

Church Road Negroni by Andrew Hayes-Watkins

Modern British Cuisine in Barnes

A new Modern British restaurant is set to launch on 25th September 2019, where Sonny’s Kitchen once stood. Church Road will favour substance over style, presenting simple and flavoursome dishes. Sam Astley-Dean, formerly the Sous Chef at Elystan Street, will be heading up the kitchen and Alan Parry, formerly Assistant General Manager at Elystan Street, will lead the front of house team.

Church Road's blackberry jelly by Andrew Hayes-Watkins

Church Road's blackberry jelly by Andrew Hayes-Watkins

Seasonal Dishes with a Conscience

The menu will showcase Modern British dishes made with seasonal produce - local wherever possible - utilising foraged, farm grown and wild ingredients. Guests can expect handmade dairy products and MSC-certified line-caught and sustainably farmed fish and shellfish. Grass fed, fully traceable free range meat is sourced from British farms with proven track records of meticulous animal husbandry.

Salad of Fine Beans, Apricot, Cracked Hazelnuts and Marinated Girolles by Andrew Hayes-Watkins

Salad of Fine Beans, Apricot, Cracked Hazelnuts and Marinated Girolles by Andrew Hayes-Watkins

Giving Back: The Little Sprouts

Church Road are making a conscious effort to consider the environment and local community. The Little Sprouts menu will be available at lunch times from Monday to Saturday and in the evening from 6pm to 7pm, offering a selection of dishes made with produce which would otherwise have gone to waste. It’s a meat-free menu (we approve), so dishes are good for you, the environment and the animals. The menu is very reasonably priced at £22 for 3 courses, with £2 donated to a Barnes community food project. In a bid to further reduce damage to the environment, daily deliveries to Church Road will be kept to a minimum.

Roasted Sweetbread with Hispi Cabbage and Toasted Almonds by Andrew Hayes-Watkins

Roasted Sweetbread with Hispi Cabbage and Toasted Almonds by Andrew Hayes-Watkins

À La Carte

Starters: Sweetcorn and Clam Chowder with a Clam and Chorizo Crumpet; Wilted Late Summer Greens with a Cashew Cream and a Soft Herb Dressing.

Mains: Roast New Season’s Grouse with Roasted Pear, Elderberries, Hasselback Potatoes and Gravy; Chargrilled Monkfish Tail with Roasted Late Summer Tomatoes and Pesto.

Desserts: Port Roasted Figs with Baklava and Fig Leaf Ice Cream; Plum and Almond Tart.

Chargrilled Monkfish Dressed in Pesto with Roasted Vine Tomatoes by Andrew Hayes-Watkins

Chargrilled Monkfish Dressed in Pesto with Roasted Vine Tomatoes by Andrew Hayes-Watkins

Interior

Church Road has been designed by Nelson Design (The Ledbury, Elystan Street, Gravetye Manor), combining 1950’s glamour with urban rawness for a contemporary style. Expect tables adorned with linen and terribly comfortable aubergine-coloured seats in the restaurant. In the private dining room: a sharing table, an eye-catching, soft pink chandelier by Lighting Design Studio and weeping willows cascading down the walls.

Petits Fours by Andrew Hayes-Watkins

Petits Fours by Andrew Hayes-Watkins

Expect more exciting updates about Church Road on The London Musings soon! The restaurant will be open to the public on 25th September 2019.

THE IVY MARKET GRILL COLLABORATION WITH MILLER HARRIS

THE IVY MARKET GRILL COLLABORATION WITH MILLER HARRIS

10 QUESTIONS WITH HENRIETTA LAWRENCE, FOUNDER OF LEIM

10 QUESTIONS WITH HENRIETTA LAWRENCE, FOUNDER OF LEIM