Working with business partner Tom Dixon, Parle's new incarnation of JOY will only be a temporary venture, although it is understood the chef restaurateur is still looking to find a permanent location for the concept.
Parle and Dixon first established JOY as outdoor restaurant and retail space last summer in the London location once home to his beloved Dock Kitchen.
It had originally been hoped that Parle would be able to secure a long-term tenure of the Portobello Dock site, but interest from other parties wishing to takeover the space drove up the price of the lease and eventually led to Parle being forced to close JOY and vacate the space earlier this summer.
The new 30-cover JOY café and shop on Marylebone High Street will be open 10am to 7pm every day, and serve a short, 'hyper-seasonal' menu that will see Parle continue to work with Canterbury-based farm to fork purveyor The Goods Shed.
Dishes will include Acton burrata with slow cooked peppers and tomato; fresh, raw vegetables with black olive and elderberry tapenade; ajo blanco with sherry vinegar, cherries and fennel flowers; Dorset clams cooked in fino sherry with guanciale and chickpeas; and American cherry pie and clotted cream.
Each Thursday night JOY will also host a supper club cooked by Parle or invited friends to take over the space.
These will be ticketed events, serving a set menu of £55 for a meal based around 'hyper seasonal' ingredients from that week, and very often supplied by the chef's own gardens or The Goods Shed.
The shop will sell a huge variety of houseplants hand selected by Parle and sourced from specialist British and Dutch growers and collectors, as well as fruits and vegetables; CBD oil; kefir water; and a select array of 'specialty' pantry ingredients.
Parle also owns fast-casual pasta restaurant Pastaio, which has sites in Soho and Westfield White City.
