Chef Jesse Dunford Wood takes on ownership of Parlour, Kensal Green
The chef, who was a partner and head chef at The Mall Tavern in Notting Hill until May of this year, signed a deal with Jonathan and Andrew Perritt in July to take over Parlour, formerly The Regent, leaving them with The Mall Tavern and The Stag in Hampstead.
Dunford Wood said the move gave him a 'great opportunity' to carry on what he had been doing at Mall Tavern, while giving him more freedom to run the business as he wished.
"Being completely independent is an amazingly liberating thing - I don't owe anyone any money or any favours and I'm not at the calling of anybody else," he said.
"This gives me a great opportunity to carry on what I have been doing at Mall Tavern, but with a slightly different concept. This isn't a traditional pub, I like to think of it as a meeting place that serves great food and drink."
Evolving concept
Parlour, which is situated next to The Paradise, will open from 10am for breakfast and continue to serve food and drink until midnight. Dunford Wood has brought his same cooking style to his new venture, a mixture of traditional pub grub dining and quirky nostalgic favourites such as Cow Pie, chicken kiev and arctic roll which will feature on a weekly-changing menu.
Customers will also be able to come in for a coffee, a cocktail or a pint of ale, said Dunford Wood who is keen to cater for a variety of occasions and encourage return trade.
The chef is also in the process of installing a purpose-built Chef's Table next to the kitchen to give eight diners the chance to watch the chefs in action and provide some entertainment.
Above all, Dunford Wood said having his own venture meant he and the business had the freedom to 'evolve' and change if he wanted.
"I'm pushing a few more ideas around and it is a place that I see evolving," he said. "I'm all about evolution. I see it that when people leave the business it will be slightly different place. It's great to be part of a company that can evolve. We're adding our Chef's Table at the moment and there will no doubt be more changes to come and that's exciting."
