In a mailer sent out to customers the trio - who also operate Nest in East London and the more recently launched Restaurant St. Barts in Farringdon - said that ‘keeping the restaurant open has become untenable’ due to the 'staffing shortages plaguing the industry since the pandemic'.
Launched in the midst of the pandemic on Wandsworth Bridge Road, Fenn offers creative produce-driven cooking that uses local ingredients with dishes including the likes of Lincolnshire Poacher cheese and truffle dumplings; hand-dived Scottish scallop with chicken butter sauce; aged Yorkshire beef, parsnip and pickled walnut; and English custard tart.
Both kitchen and front of house staff at Fenn have been invited to take positions across the group’s other sites.
Wasserman, Neill and Crowe launched Nest in Homerton in 2017. Nest and Fenn are sister restaurants of sorts offering accessibly-priced set menus in neighbourhood settings.
Launched last year, Restaurant St. Barts is more high-end, offering a 14-course £120 tasting menu.
The trio describe their latest restaurant - which received a glowing review from Guardian critic Grace Dent shortly after it launched - as being the restaurant they’ve ‘always dreamed of opening’.
Fenn's last service will take place on 29 April, almost exactly two years after the restaurant launched.
