Former Kudu chef Eloise Dawes takes over the stoves at Frank’s Canteen

Dawes, who joins the restaurant having previously worked as sous chef at Kudu in Peckham, is now leading on Frank’s Canteen’s evening menu, which features a range of seasonal sharing plates.

They include a smoked eel and sweetcorn oeuf en gelée; black garlic and mushroom Kyiv with sweet chilli and lemon yoghurt; whole lemon sole meunière and samphire; and fried cherry spring roll with lemon curd and vanilla cream.

“I’m thrilled to be working with such a great team for my first head chef role at Frank’s, and entrusted to create my own menu,” says Dawes, whose CV also includes at Richard Corrigan’s Bentley's Oyster Bar in Mayfair, Arbutus in Soho, and Robin Gill’s Paradise Garage in Bethnal Green.

“Although I’m still getting my feet under the table, there’s already so much scope for freedom and flexibility, which I’m very lucky to have received.”

Frank’s Canteen was founded by chef and caterer Paul Warburton and launched on Highbury Park in 2014.

Named after Warburton’s son, it started out as a daytime-only restaurant from Wednesday to Saturday, before later evolving 30-cover restaurant serving lunch and dinner seven days a week.

“I’m incredibly proud of Frank’s Canteen,” says Warburton, reflecting on the restaurant’s 10-year anniversary.

“Despite all the changes we’ve seen in the last decade, within an often difficult industry, we’re still loved by locals and new faces alike.”