Llewelyn’s team to open wine bar and shop

Located next door, the new space will offer sandwiches, salads and coffee by day before turning into a wine bar that offers an ‘experimental’ wine list. 

Retail items will include Llewelyn’s house pickles; vegetables from Shrub Farm and Natoora; cheeses from Neal’s Yard; olive oil from Honest Toil; Martelli pasta; and Pump Street chocolate. 

Danish-born executive chef Lasse Petersen menu will take inspiration from his time at Amass in Copenhagen as well as London’s Westerns Laundry and Moro to ‘create classic and contemporary European dishes with a nod to new Nordic and Middle Eastern flavours’.

Smaller dishes will include gildas; Cantabrian anchovies with preserved lemon and chilli; and devilled eggs with trout roe will larger ones will include beef tartare with pickled Jerusalem artichoke on toast; smoked eel, celeriac, egg yolk and horseradish; clams with Alsace bacon, Pernod and fennel; and gnocchi with wild mushrooms and Perigord truffle.

Moments from the station, Lulu’s is billed as a bright space that’s reminiscent of unstuffy Parisian wine bars with design details including a burgundy resin floor and simple track lighting. 

“Lulu’s is very much Llewelyn’s fun, playful little sister. It will be a laid back, intimate spot where you can stop by for provisions, grab lunch to go or stay longer for dinner and delicious wines,” says Lasse. 

“We’re really excited to give all our existing suppliers a platform; we’ve really carefully chosen the produce that will be shining through our weekly menu, looking to champion fellow independent businesses. I love the idea that guests can take a little bit of Lulu’s home with them.”