Bankside Restaurant has recruited a new executive chef, Richard Oxley, formerly head chef at Tate Modern, and announced the opening of a City branch, to be known as Bankside EC2.
Richard's impressive CV includes stints at The Savoy, Clarence Hotel Dublin and, most recently, Tate Modern where he has been head chef for the past four years. He carries a very similar philosophy to Bankside Restaurant – a belief in simply-prepared fresh seasonal food made with quality ingredients.
Richard says he is delighted to be making the move round the corner from Tate Modern to Bankside Restaurant: "They serve the kind of food I love – simple modern-British cuisine at a great price."
New additions for June include Wild Mushroom, with parmesan & spinach risotto; Char-grilled leg of lamb on a white bean and rosemary salad; and Rhubarb, blackberry & crumble fool. Favourites such as the Rib eye steak and chips and the Cumberland sausage and mash remain while other popular dishes have been updated. For example the roast chicken breast now comes with a spiced lentil salsa as an alternative to mashed potatoes.
Richard will be based at Bankside SE1 until the autumn when he will be the first resident chef at the new restaurant Bankside EC2, located on Throgmorton Street in the City. This 350-seater restaurant will aim to further the Bankside philosophy by providing city workers with quality affordable food in smart modern surroundings. As executive chef Richard will also oversee Bankside SE1, which will take on a new head chef next month.
Kelvin Macdonald, Managing Director at Bankside Restaurant, is excited about the changes: "It is great to have Richard on board, especially as he has joined us at an important time. We strive to be the best place in London for quality modern-British cuisine at an affordable price. Richard is ensuring that we are still aiming high for the needs of both existing customers and our new City clientele."
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