Angela Hartnett protégé takes the helm at the Cavendish Marylebone
The Cavendish pub in London's Marylebone reopens today under the direction of a new team including executive chef and Angela Hartnett protégé Alex Povall (pictured, right) and general manager Michael Burke (pictured, left), with plans for further expansion.
The pub has refreshed surroundings and a new menu focusing on seasonality and sustainable produce, which showcases Povall's classic techniques.
Burke and Povall are also looking for further sites in London's West End, the next of which is likely to open in Mayfair later this year, with a similar relaxed fine dining concept in a pub setting.
Povall's most recent post was head chef of the Oystermen in Covent Garden, prior to which he was part of the opening team at Hartnett's Café Murano in Covent Garden as senior sous chef.
He said: "I'm hugely excited to be launching the Cavendish in Marylebone. The pedigree of the team speaks for itself, and I am proud to be part of an operation where hospitality, quality and integrity are the cornerstones of the business. Pubs are such key part of British culture and I can't wait to help create memorable experiences for every one of our guests."
The Cavendish's new general manager was previously operations manager of Trade Soho members' club, and also held general manager roles with Soho House Group and Stevie Parle's Craft London.
Burke said: "It's such an exciting project within a very supportive neighbourhood, and we hope to bring some joy back into the dining scene in what has been a very hard time for the industry. We aim to deliver a multifaceted site where we can tick all the boxes whether it be food, wine, cocktails or a few beers on the terrace, so there will be something for everyone."
At the Cavendish, oysters feature prominently on the menu, with Maldon Rock oysters served either natural or with a choice of dressings, as well as dishes such as grass-fed beef tartare with horseradish and black sesame crackers; grilled Cornish mackerel with apple, elderflower and wood sorrel; and roasted Forge Farm pumpkin with Roscoff onion, pickled walnut chutney and Harbourne Blue.
Mains include stout-braised Gloucester Old Spot pork cheeks with butter-roasted celeriac and pickled ginger; braised rabbit and cep pie with a suet crust and roasted Hispi cabbage; and line-caught wild seabass with braised fennel, in spiced mussel and saffron broth. The dessert offering includes caramelised apple and Calvados tarte tatin for two; and glazed Tahitian vanilla custard tart with poached blackberries and Sauternes.
Sundays revolve around a menu of classic roasts, such as slow-roast Hereford beef and stuffed belly of Tamworth pork, alongside whole baked turbots to share.
As well as 40 socially distanced covers inside, and a further 40 on the Parisian-style terrace, a newly refurbished private dining room with its own bar and seating area will open later this month with space for up to 14 guests.
