Called Sune, the canal-side neighbourhood restaurant takes its name from the Old Nordic word for ‘son’, and the name of Spencer’s wine mentor Sune Rosforth in Copenhagen.
It will be open for lunch and dinner as well as weekend brunch with a choice of a set menu or à la carte dishes on offer.
The menu will champion British produce and will have an ‘our daily breads’ section with changing accompaniments, such as grilled pagnotta with whipped lardo and rosemary as well as a ‘cold, raw & cured’ section of seafood such as Galician sea urchin and preserved tomato; a fruits de mer plate; and local charcuterie.
The ‘plates’ section will start with small dishes such as egg, chips and anchovy; and smoked eel Caesar salad; followed by homemade pastas such as linguine vongole with fried garlic and bottarga; with larger dishes such as za’atar spiced lamb ribs, honey, harissa and salted yoghurt; and hen of the woods mushroom, with Taleggio sauce and pickled cipollini also on offer.
Desserts will make the most of seasonal fruits, including chocolate, cherry and pistachio tart with cherrystone cream.
The kitchen will be led by chef Michael Robins, who previously spent two years as head chef at Hackney restaurant Pidgin. Having recently returned from his homeland of Canada, Robins has also cooked at Acme Fire Cult and Akoko.
Also joining the team is Spencer Large, who most recently opened Akoko as general manager, where he has spent the past three years.
The interior will be pared back using natural materials such as reclaimed timber floors and table tops. It will have floor-to-ceiling windows looking out over Broadway Market and the Regent’s Canal, an open kitchen pass, and double doors at the back of the restaurant that open out onto the canal.
A highly experienced pair
Spencer and Sims have 35 years’ combined hospitality experience in careers that have taken them across the globe, from London to Sydney, Mexico and Copenhagen, where Sims was restaurant manager at Noma. Back in London, they have held positions at restaurants including Michelin-starred Lyle’s, Mãos and Evelyn’s Table, and neighbourhood restaurant Brawn.
“The most fundamental quality of a neighbourhood restaurant is that it’s somewhere you want to always go back to and feel like it’s yours,” says Sims.
“We’re looking forward to welcoming guests for all moments, whether it’s a casual midweek supper, a quick snack and drink, or a blow-out special occasion. Dishes will be striking and beautiful on the eye, but more importantly, comforting, delicious and deeply satisfying to eat.”
To drink, Spencer, who is currently wine director for Studio PASKIN, has created a list that ‘champions wines which are bold and full of natural vigour’.
“In recent years, so much emphasis has been put on who’s cooking in the kitchen, and while, of course, quality food is hugely important, its focus often leaves a restaurant’s hospitality overlooked,” says Spencer.
“Our service will always be thoughtful and warm, leaving our guests feeling nourished and truly at home.”
Sune will open in late November 2023.