As we’re heading into a new year, we wanted to shine the spotlight on some of the new restaurants opening in 2018 that you’re most excited about!
Noma 2.0, Copenhagen
Having opened back in 2003, the restaurant quickly caught the attention of many for their reinvention of Nordic cuisine and unique dining experiences.
Noma held two Michelin stars for nine years, and ranked top three in The World’s 50 Best Restaurants for eight years – including holding the number one spot for three consecutive years from 2010 to 2012 inclusive.
They closed in February this year, and the entire staff went out to do a seven week pop-up in Tulum, Mexico. When they did not re-open in the summer as expected, Noma fans were left wondering if and when chef René Redzepi would bring the world-famous restaurant back.
An exact opening date and location for Noma 2.0 is yet to be announced, but René has confirmed an ocean-themed menu, and a strong focus on seafood and seasonality.
Reservations are now live for bookings from February 2018: http://noma.dk/reservations/
Hicce, London
Pip Lacey was originally a graphic designer before she decided to pursue a career in the industry. In 2008, Pip got a job as a commis chef at the York and Albany, working along side Angela Hartnett. She then worked at Gordon Ramsay’s Royal Hospital Road for a couple of months, before re-joining Angela at Murano in 2011.
After six years there – nearly three of which she was head chef for – Pip announced that she was leaving Murano in August. Whilst the site is still to be confirmed, Pip told The Staff Canteen that hicce (pronounced ee-che) will have an open kitchen, and the menu will serve modern dishes but using traditional techniques like marinating, curing and pickling.
You can sign up to receive notifications about Hicce here: https://www.hicce.co.uk/
Cornerstone, Hackney Wick
Cornish born chef Tom Brown worked at Rick Stein’s The Seafood Restaurant before he became head chef at Nathan Outlaw at St Endoc. When Nathan opened Outlaws at The Capital, Tom was appointed head chef and he jumped at the chance.
A champion of fresh, sustainable fish and seafood, Tom Brown caught many viewers attention with his appearance on Great British Menu 2017, where he made it to the Final Week.
He announced that he would be leaving Outlaw’s at the Capital in September, and has since confirmed that his new restaurant called ‘Cornerstone’ will be situated in Hackney Wick. Cornerstone from chef Tom Brown is set to open in March 2018.
Plates, Shoreditch
Classically trained by his father Nigel, Kirk Haworth has worked in some of the world’s most high-end establishments including Restaurant Sat Bains, The French Laundry, The Square, and Quay in Sydney. He also won the North West Young Chef of the Year competition in 2005.
After contracting Lyme Disease from a tick bite while working in Australia, the chef found he was suffering with many symptoms but went undiagnosed for four years. Since his diagnosis, Kirk became an ambassador for Lyme Aid UK and last year, he raised over £40,000 for UK Lyme charities through fundraising.
This year, Kirk and his sister Keeley set up a restaurant residency called Plates serving an entirely plant-based, organic menu. The residencies sold out quickly, and the team have confirmed a permanent site in Shoreditch with 30 covers.
Plates permanent site is set to open mid-February 2018 – tickets can be purchased at: http://plates-london.com/
Kirk will also be cooking dishes from Plates at Obsession 18 at Northcote.
Bob Bob Cité, London
After the success of Bob Bob Ricard in Soho, owner Leonid Shutov has announced a second site called Bob Bob Cité, set to launch in Spring 2018. The new restaurant will be in the Leadenhall Building, a skyscraper in London's city centre.
In September, it was confirmed that Eric Chevot will join the group as head chef. Eric previously trained under Pierre Koffmann and Raymond Blanc, before running his own eponymous brasserie in Mayfair between 2013 and 2015.
Sabor, Mayfair
Nieves Barragan Mochacho is set to open her own restaurant in Heddon Street, Mayfair at the end of January 2018. Working in partnership with fellow ex-Barrafina alumni José Etura, Sabor will be inspired by the tapas bars, asadors and seafood restaurants of Spain.
Nieves' menu will be her own unique reinventions of classic Spanish dishes, including food from the Basque country and Catalonia. Some examples of dishes include: Chipirones en su tinta (baby squid in it's ink) and Wild Rabbit Empanadillas.
For more info, visit: www.saborrestaurants.co.uk
Tom Kitchin's fourth restaurant, Edinburgh
While there may not be a confirmed name for Tom Kitchin's new restaurant yet, he has reportedly said that it will be very different to The Kitchin, The Scran & Scallie and Castle Terrace.
Tom said:“Like our other restaurants, the new venue will be a different concept which we’re really excited about. We’re pleased to be creating new opportunities and challenges for our immensely talented and growing team of staff. From day one, we’ve set out to really push the boundaries and continue to challenge ourselves, our team and our cooking, and the new restaurant will signal another exciting chapter in our journey.”
The fourth site will be in Edinburgh's Bruntsfield district and the food style will still follow Tom's ethos of 'from Nature to Plate' - using fresh, local and sustainable ingredients. It is expected to launch in Summer 2018.
20 Stories, Manchester
In November, Aiden Byrne announced that he would be leaving Manchester House after Christmas. This came as a shock to many, but then we were pleased to hear that his prodigy Nathaniel Tofan would be taking the reins.
Aiden announced that he would be taking on a new role, chef director of new Manchester restaurant, 20 Stories. The restaurant will be in Spinningfields and is set to open in February 2018. 20 Stories is set to be an interesting addition to the already vibrant city, with a rooftop garden, an accompanying brasserie and a bar with modern cocktails and craft beers.
What restaurant openings are you most looking forward to in 2018?
Let us know in the comments!
