The chef-patron of two Michelin-starred Restaurant Story in Bermondsey will open Story Cellar at 17 Neal’s Yard in March.
The two-storey restaurant will have counter-style seating at street-level, while downstairs will have a handful of tables set beside the walk-in wine cellars that can be booked for private dining.
The food offer will centre on rotisserie chicken served alongside a concise menu of house-cured charcuterie and classic dishes, interpreted by Sellers. Other menu items will include feature a classic house terrine, a daily changing house grill and fish of the day, as well as charcuterie and smaller plates.
Stephen Naylor will run the kitchen as head chef, having worked as sous chef at Restaurant Story for the past four years.
Story Cellar will also have a ‘sophisticated’ wine programme supported by a Coravin system, while an expansive walk-in cellar will allow guests to store their own personal collections at the restaurant.
“It is a proud moment for us to announce that such a well-established and renowned chef like Tom Sellers has selected Seven Dials for his new restaurant location,” says Julia Wilkinson, restaurant director at Shaftesbury.
“We are hugely excited to welcome the new dining concept to the neighbourhood, and its innovative and forward-thinking dining experience promises to perfectly match the iconic Neal’s Yard location. The addition will hugely contribute to the ever-evolving F&B offering at Seven Dials, bolstering the neighbourhood’s reputation as a hub for unique and diverse operators in London’s West End.’
Restaurant Story celebrates its 10th anniversary this year, which will be marked with a major refurbishment in the spring, and the addition of an upstairs dining area with outdoor seating.
Two restaurant openings for 2023
Story Cellar will be the second new venture involving Sellers this year. The chef will also oversee the food at Dovetale, which will be located within 1 Hotel Mayfair.
A departure from Sellers's Bermondsey flagship Restaurant Story, Dovetale will have a heightened focus on sustainability, local and organic ingredients. It will serve a menu 'rooted in a deep respect for seasonal produce', with an à la carte menu bolstered by a dedicated offering from the grill, a raw bar and an expansive wine programme.
Dovetale is due to open in the spring.
