The next chapter of the 12-cover restaurant - which is below The Blue Posts pub on the Chinatown end of Rupert Street - was originally scheduled to begin on 21 April but has now been delayed due to the Coronavirus crisis.
The trio is led by older brother Luke, a formidable and highly-driven culinary talent who has held senior roles at some of the country’s best known restaurants, often assisted by his younger siblings.
Dishes on the five course £55 menu will include marinated mackerel, plum umeboshi, shisho, squid noodles, mushroom dashi; venison, chestnut, sansho; and a dessert of tarte tatin, clotted cream, and miso. The menu will change monthly.
Luke is the only chef to have won The Roux Scholarship and The National Chef of the Year cooking competitions in the same year.
The brothers were most recently employed at Hide, with Luke overseeing the high-end Mayfair restaurant’s Above restaurant as head chef supported by his brothers.
“I was offered huge salaries to cook at hotels where we would have been responsible for breakfast, lunch, afternoon tea and dinner."
"But for me it was always about quality. I knew I would not be happy in a huge restaurant, even if I was getting paid loads of money,” says Luke on his decision to cook in a far more low-key venue than might be expected for a chef of his background.
“It will be my style, which has been influenced by the places at which I have worked,” says Luke.
“I want to give value on the plate and I don’t want to charge a huge amount of money on opening. I feel like we have to prove ourselves."
“We’re paring it back and focusing on getting it right while also being accessible. We don’t want to go in all guns blazing.”
Evelyn’s Table will retain its name despite the brother’s enviable profile.
Honey Spencer - who is also involved in The Blue Posts upstairs cocktail bar The Mulwray - is behind Evelyn's Table's 'natural leaning' wine list.
