The Knave of Clubs to reopen in Shoreditch after 30 years

Shoreditch pub The Knave of Clubs is set to reopen its doors, after 30 years away.

Running since the 1880s, The Knave served traders for a century, before becoming French restaurant Les Trois Garçons in the 1990s.

That shut in the mid-2000s, but the building is now set to return to The Knave next month.

It comes courtesy of restaurateurs James Dye and Benjy Leibowitz, of High Note Hospitality, with Patrick Powell and Attila Gellen set to team up on the food offering. Patrick used to work at the likes of Wild Honey, Chiltern Firehouse, Midland Grand Dining Room and Allegra, leaving last summer. Attila too used to work at Allegra. Niall Harte, who has experience as general manager of Michelin-starred Lyle's in Shoreditch, will run front of house.

Later in the year, the plan is to turn the upstairs area of the pub into a separate restaurant, named One Club Row.

It fits with the idea laid out by James and Benjy, to turn some London buildings into multi-concept venues.

Writing on Instagram, James Dye said: “The secret’s out: very excited to have partnered with Benjy Leibowitz and Patrick Powell to launch two concepts in this remarkable building.

“The Knave of Clubs pub launches next month and details of a very special first floor restaurant will be announced soon.

“Over a year in the making, thanks to everyone who’s listened to me bang on about rotisserie chicken, pints and table heights. Sorry if I owe you a reply, I’ll buy you a pint at the bar instead. Salute.”

Irishman Patrick Powell added: “About 6 months ago, I had a chat over a few beers with James Dye and Benjy Leibowitz. They told me about a beautiful old Shoreditch pub they were going to restore and the ideas they had for it. A bit of the familiar, combined with something pretty unique.

“Many conversations and a lot of work later we are on the cusp of opening The Knave of Clubs pub. A proper boozer with a food menu designed around a rotisserie and in place of pub dining, the food you actually want to eat after a few drinks.

“A bit later on, we will be opening a restaurant upstairs to the pub, inspired by the brasseries of France and taverns of New York, in a beautiful dining room that bizarrely was never a dining room before.

“My long-term colleague and friend Attila Gellen will be joining me in the kitchen. The poetic and calm Niall Harte will be running the floor.

“Come join us for a pint and the best chicken you've ever had from mid-February. And then come back in and join us for dinner down the line.

“If you would like to cook nice food with nice people, drop me a message.”