The chef's new restaurant will feature what he believes will be the first restaurant dessert bar in the UK and will be a feature of the main dining room where guests can sit and see their desserts prepared in front of them.
Up to now the final course has been treated as an afterthought by restaurants, according to the chef, and this move will shine the limelight on the art of the pastry chef for the first time.
Dessert bars have had success in countries such as the States, Hong Kong and Singapore but the concept has so far failed to take off over here. However, Atherton believes the introduction of one into his restaurant will generate greater interest in desserts and lead to other restaurants following suit.
Marcus Wareing's new restaurant The Gilbert Scott in London's St Pancras Renaissance Hotel will feature a ‘dessert kitchen’ in the dining room when it opens later this year and Claire Clark, former head pastry chef at three Michelin star restaurant The French Laundry in California, is also working on a secret concept in the UK that is likely to be pastry led.
The April edition of Restaurant goes behind the scenes at Pollen Street Social and reveals details on how the dessert bar will operate, from the Savile Row tailored pastry chefs to whether it will take walk-ins and will give a sneak picture preview of a number of the finalised desserts on the menu.
The magazine, out on 6 April, also speaks to pastry chefs Clark and Chantelle Nicholson, who will be GM at The Gilbert Scott, about whether desserts are finally getting the recognition they deserve.
Also in the April issue: Boisdale founder Ranald Macdonald talks about his new Canary Wharf behemoth; a review of the fast casual market; our guide to avant-garde cooking on a shoestring and a 32-page supplement on how to make your wine list work.