The Endurance pub in Soho and ongoing initiative Food Spectrum have been championing young, up-and-coming, under-the-radar chefs including Patty & Bun, Blanch and Shock and the Pizza Pilgrims for the last few months.
The next name you need to know? Starting this Wednesday Free Company - a trio of young chefs - move in for a month long residency. David Boycott, Billy Stock (Salt Yard Group) and Josh Rhodes (Turl Street Kitchen) use top quality British produce to experiment with modern cooking techniques. They will open for lunch from Monday to Saturday (mackerel tartare, puffed skin, flowers; lamb neck with leek, garlic and rosemary), bar snacks (wasabi popcorn, fried chicken, crab and fennel salt donut) during the week and for a tasting menu dinner on Saturday night.
The next name you need to know? Starting this Wednesday Free Company - a trio of young chefs - move in for a month long residency. David Boycott, Billy Stock (Salt Yard Group) and Josh Rhodes (Turl Street Kitchen) use top quality British produce to experiment with modern cooking techniques. They will open for lunch from Monday to Saturday (mackerel tartare, puffed skin, flowers; lamb neck with leek, garlic and rosemary), bar snacks (wasabi popcorn, fried chicken, crab and fennel salt donut) during the week and for a tasting menu dinner on Saturday night.
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