Chef Rob Tecwyn to open new restaurant The Baring in Islington
Chef Rob Tecwyn is reuniting with general manager Adam Symonds to open a new neighbourhood pub, The Baring
The restaurant is located in London's Islington and is set to be opened in May. The new venture comes ten years after the duo first met first met at the renowned Bull and Last in Highgate.
Since then Rob has worked at a number of well-known restaurants including as head chef at Dabbous and The Henrietta Hotel, along with Moro, Morito, and, most recently, as senior sous chef at Kerridge’s Bar and Grill.
Meanwhile, Adam spent five years at the helm at the Bull and Last, before moving on to the celebrated Notting Hill restaurants Orasay and Six Portland Road.
The Baring will be located on the residential Islington street of the same name just off Regent's Canal and will offer an à la carte menu as well as bar snacks and sharing dishes. These dishes will be defined by Rob's 'Simple yet considered cooking' style which will promote seasonal produce and be supported by alcohol from independent breweries.
It will also serve a traditional roast on Sunday and a lunch special of a dish that changes weekly and a glass of wine. This lunch special is set to cost just £15.
When discussing the opening Rob said, “Opening large, lively restaurants such as Kerridge’s reignited a desire to bring such conviviality back to a more local setting."
They are hoping to bring a fresh perspective and a current and relevant approach to the Gastropub while also staying respectful to the traditions of the great British pub.
Rob said, "Adam, I knew, shared the same vision: to bring simple, ingredient-led food, cooked well, to the table and to create a space where people can come to eat and drink that is spacious, minimal, yet warm and welcoming, and where they will leave satisfied.”
Dishes from the launch menu include the likes of smoked eel and pig’s head terrine, horseradish and daikon; roast gurnard, Roscoff onion and taramasalata; grilled lamb rump, kofte, aubergine and shishito pepper; and warm almond cake and Chantilly cream.
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