Buckinghamshire's Artichoke restaurant to re-open
The Artichoke restaurant in Buckinghamshire is set to re-open its doors to diners next month, 16 months after it was gutted by fire.
Owners Laurie and Jacqueline Gear saw the 24-cover restaurant in Old Amersham they'd built up over six years go up in smoke last June when fire spread from a neighbouring fish restaurant into their grade II listed building.
Jacqueline said although the repairs had taken longer than hoped and there were still finishing touches to be made before it could re-open, she was looking forward to welcoming customers back through the door to the refurbished restaurant.
"The whole thing has been devastating. To see something that you've built up for the last six years be destroyed so quickly is awful," she said. "But if you wanted to say there was an upside, we've got a much better building now. The top floor has been opened up and has left us with an area that we may use for private dining which we didn't have before."
Nelson Designs, who designed the interiors of The Ledbury and Chez Bruce, has given the Artichoke a new look with oak beams throughout, and a colour scheme inspired by the artichoke.
"It's a nice new look with fresh lime-white tones," said Jacqueline.
The restaurant's menu, created by head chef Laurie, has been given a lighter focus too, inspired by a stage he took at Noma in Copenhagen during the closure.
Jacqueline said: "Laurie had time to think about his repertoire and the opportunity to do stages, which is reflected in his menu. The style of the restaurant is still modern British with French influences but it's lighter. The Foie Gras has gone and he's using less cream and butter. He has also been busy sourcing organic and local suppliers as well as spending time foragaging and exploring new natural ingredients."
Artichoke will re-open in October with its core team returning, but is currently recruiting for front-of-house staff, a commis chef and a chef de partie. Visit jobs.bighospitality.co.uk for details about these roles.
