Inspired by the buvettes of Paris and the pintxos bars of San Sebastián, Flor will be open all day, with a focus on “produce and provenance-led cooking” alongside sourdough bread and viennoiserie and an approachable wine list.
Split across two floors, Flor will be housed in a 19th century building in the centre of Borough Market in the site that was one home to Patisserie Lila , which features floor-to-ceiling Crittall windows that flood the room with natural light.
There will be an open kitchen downstairs with counter seating downstairs and banquette seating above. Flor will trade from 8am Monday to Saturday.
Bakery items include sourdough loaves and pastries; brioche filled with sourdough caramel; birch syrup Kouign-amann; seasonal Danishes; and a raw cream bun. Bakers will use British stone-ground wheat from Dorset, milled in-house at Lyle’s where the mother for the sourdough was created five years ago.
Daytime options at Flor will be light and informal, including cured Mangalitsa and Comté sandwich in fermented potato bread; raw scallop, preserved gooseberry and green tomato; and white asparagus, honey and walnuts.
Evening plates include burrata, grilled bread and salted tomatoes; Cornish pollack brandade and pickled peppers; lamb ribs, yoghurt and black lime; Lyle’s charcuterie; whole Dover sole, capers and wild marjoram; and mussel, Spenwood and Vin Jaune flatbread.
Desserts include chocolate sabayon tarts, loganberry fool or simple desserts made with any of the fruit the team pick themselves from the farm Lyle’s use in Sussex.
The wine list at Flor will be sourced from agriculturally responsible producers and a large selection will be available by the glass.
On Saturdays, Flor will be open for brunch from 10am, with a menu featuring dishes such as coddled eggs with trout roe and za’atar; purple sprouting broccoli with cured egg and kipper butter; and eggy bread with maple and black pudding.
“We have decided to open a bakery, restaurant and wine bar that we like to think of as the little sister of Lyle’s, following the same philosophy with a love of good quality ingredients but with baking at the heart,” says Ogier.
“Whereas at Lyle’s we focus on the best produce that Britain has to offer, with Flor we will be paying homage to the variety of European ingredients available in London, particularly with Borough Market on our doorstep. It will be a smaller, more laid-back space but with a big personality,” adds Lowe.
The pair's debut Shoreditch venue Lyle's is one of the capital's highest rated restaurants, currently placed at 38 on the World's 50 Best Restaurants list and at seven on Restaurant magazine's list of the top 100 places to eat in the UK.
