Primeur team to open seafood restaurant
Chef David Gingell and Jeremie Cometto-Lingenheim, who met while working at the Wright Brothers restaurant group, will open Westerns Laundry in a disused 1950’s building in Lower Holloway in April.
The menu will be inspired by predominantly British cooking, but with influences from the Catalan region and Asia.
Gingell will work with day boats from Devon and Cornwall as well as several North Yorkshire farms to source produce for his daily-changing menu.
Dishes will include Sea Bass and Seaweed Tartare (£7.50); Raw Scallop with Le Coste Olive Oil (£8); Chargrilled Mackerel served with Miso and Chilli (£11); and Beef Rump with Roast Garlic Butter and Croutons (£16).
Diners will eat at communal tables, and there will also be a 10-cover counter bar and 14-cover private dining room.
Gingell said: “Westerns Laundry will be lighter and more delicate than Primeur, rooted in British flavours but influenced by our favourite aspects of Southern Europe with the occasional nod to Asia, with raw fish, shellfish and smoky flavours from a Robata grill.
“Working so closely with our suppliers means that we can create dishes that let the ingredients shine, without over complicating the cooking.”
Over 200 wines will be housed within an exposed cellar in the restaurant, with a focus on small-scale international producers.
Primeur first opened in 2014 and was ranked 73rd out of the top 100 UK restaurants at the National Restaurant Awards last year.
