The group will open a 500-cover restaurant at the end of the month in Hammersmith in what will be its 48th venue in the UK.
It will serve a new menu of Caribbean and West Indian inspired food created by executive chef Collin Brown, including jerk pit dishes, brown stew chicken, and curry goat as well as plant-based dishes such as the Island Brunch Bowl, made with scrambled ackee, sauteed callaloo, curried chickpeas, sweet fried plantain, tomatoes, and grilled roti, and the Jamaican Run Down - butternut squash, sweet potato, and coconut stew, served with rice and peas.
It will also offer its bottomless brunch - a two-hour experience that includes unlimited tropical cocktails, mocktails, Red Stripe, and prosecco alongside dishes such as fried chicken and roti, the restaurant’s spin on chicken and waffles.
“We cannot wait to immerse ourselves in the culture and community of Hammersmith, bringing our Caribbean-mix of rum, reggae and jerk to town," says says Turtle Bay CEO Nick Crossley.
"We’re proud to have created over 77 jobs along the way with this being one of our largest restaurants to date, and with summer around the corner we very much look forward to hosting guests in our summer terrace - and bring our ‘good times’ to West London.”