The former Restaurant Sat Bains sous chef oversaw the ambitious fine dining restaurant within the high-profile mixed-use development as well as a separate bar area.
The two venues launched almost exactly a year ago, but Henry says he has been working on The Island Quarter, which was billed at the time as being one of the biggest regeneration projects in the UK, for the past three years.
Writing on Instagram, the chef said that he wanted to open something that was ‘truly mine’ and teased another ‘big project’ in 2024.
“It’s been one hell of a chapter... but now it’s time for a new one,” the post reads. “I’ve loved working on this immense project for the last 3 years, helping create 1 The Island Quarter from the ground up.
“I’ve learnt so much, met some amazing people & had fun along the way. It certainly hasn’t been easy, but I’m proud of what the teams have achieved. Whilst this project has been amazing, it has run its course for me!”
It is understood that the 75-cover restaurant and the bar will continue to trade.
Under Henry’s tenure Cleaver & Wake offered a high-end al a carte menu that included the likes of hand-dived scallop with squash and Thai curry; Highland venison with smoked beetroot, celeriac and radicchio; and chocolate delice with Jerusalem artichoke, hazelnut crémeux and cep caramel.
Cleaver & Wake takes its name from two Victorian lace dress makers who worked on the edge of the original site.