Kreidel will see Florio operate the kitchen as 'an area for development and innovation', meaning the menu will change regularly and be driven by ingredients from producers that are 'fresh and seasonal'.
Example dishes include cured wild sea bass, pea bavarois, gooseberries and elderflower; and quail, fermented cherries, confit courgette and shallots.
Florio will also host chef’s table events, showcasing a tasting menu of both signature dishes and more experimental creations.
The wine program and cocktail bar is led by Joe Sanders (previously director of Ély’s Cocktails) who will create cocktails with a focus on using foraged, seasonal garnishes and flavours. The list will rotate with the seasons and aim to consistently include drinkable, low-ABV serves that are easily paired with food.
Guests can either book one of the six booths – seating up to four –or book a place at Kreidel's 12-cover bar.
Managed by Brittain, the studio has been designed for those in the hospitality community whose lives have been affected by the pandemic. They are invited to use the space to develop bespoke online content.
The studio contains equipment for recording, live-streaming and live cookery demonstrations, with extra vlogging equipment and camera operators also available to hire.
Kreidel can also operate as a development kitchen for external chefs and restaurateurs, for either product development or for service during a pop-up or residency.
An online wine shop and deli will launch later this month.
