Gayler, who spent 22 years at the five-star London hotel as its executive chef de cuisine, and head chef Peter Tomkinson have created the menu for a second Wringer & Mangle, which will open in Spitalfields on 11 September.
The new restaurant follows on from the success of the original in London Fields, which opened two years ago in a disused former laundry.
The two-storey site will comprise 50 covers in an upstairs restaurant, 100 in an upstairs bar area, and a 230-cover downstairs bar area with private rooms available for hire. All-day dining will be offered on the upper floor, with downstairs providing DJs, drinks and live music until 12.30am.
As at the original location, it will also have a deli counter that will serve lunch options for sit in or to take away. The menu will comprise salad boxes ranging from £4-£9, a hot counter, sandwiches, pastries and sweets.
Both Wringer and Mangle locations will offer bottomless brunches. Customers will have the option to choose from a selection breakfast-inspired dishes such as granola with Greek yoghurt and stewed cherries, or sweet potato hash with spinach and poached eggs. Bottomless prosecco or ‘punch of the month’ brunches will cost £15.
The Spitalfields restaurant will have an industrial cement interior and retro furniture and homewares such as Chesterfields, mismatched tables, wingback chairs and reclaimed Victorian lamps. There will be an indoor living plant wall, rotating photography exhibitions, and art from around the local area.
Stuart Skues has been named as the new head chef at the original Wringer and Mangle in London Fields.