The Parakeet will occupy the space that was previously home to The Oxford Tavern and is the latest project from Steve Ball and Riz Shaikh, who also own the London-based The Columbo Group, which operates several music and nightlife venues.
Allen and Jennings will lead the kitchen as head chef and sous-chef, respectively, and serve a selection of seasonal dishes cooked over flames on a custom-made grill.
Signature dishes on the European-influenced menu will include poached oyster with pickled elderflower; braised leeks with pecorino and smoked mushrooms; and wood-roasted rabbit with kohlrabi and curry leaf.
The menu will also feature a number of sharing dishes built around locally-sourced ox-cheek and sea bream.
“We’re hugely excited to be able to put our own creative stamp on the menu here at The Parakeet with our seasonal menus,” says Allen and Jennings.
“Each season has its own unique benefits, spring is exciting with new shoots like wild garlic, the short asparagus season is a favourite. We both love autumnal flavours with comforting cold weather food and the challenge of being creative with limited variety in winter and the abundance of summer.”
Alongside the food menu, The Parakeet will serve a wine list that's centred around biodynamic and low intervention wines from producers including Seasmoke, and J. Rochioli.
The dining room will hold 60 covers and feature ornate antique furnishings designed to compliment the pub's ample natural light.