In collaboration with The Don’s new executive and head chefs Mahdi Chawki and Simon Robinson, Leigh has created a menu that takes inspiration from The Don’s St Swithin’s Lane location as the home of Sandeman Port from 1805 to 1967.
The menu will follow Leigh's trademark refined but unfussy approach to cooking, with dishes to include raw bluefin tuna with horseradish and dripping toast; ‘carpaccio’ of figs and raw ceps with chilli crumbs; maple glazed partridge with succotash; and roast turbot loin with shrimps and girolles to share.
Some old favourites from Leigh's previous restaurants Kensington Place and Le Cafe Anglais will also feature.
“I have always loved The Don. It will be a treat to come back to the City: my first head chef job was at Le Poulbot in Cheapside about a hundred yards away so it will be fun to come back," says Leigh.
"My cooking may have changed a bit but the old school principles still apply; do justice to the ingredients and keep it simple.
"The menu won’t be a greatest hits album but there might be a couple of old favourites lurking around.”
The food will complement The Don’s extensive wine list, curated by David Gleave of Liberty Wines. The wine list will include some of the world's finest wines alongside an 'exceptional' selection of ports and sherries.
“Good wine should always be accompanied by great food and company, and I believe that’s what we’ve created at The Don," says Gleave.
"Rowley and I go way back and have enjoyed many a glass together talking about what The Don is to become - it's such an institution and we want it to be the place to go for people in the city”.
The dining room will feature white table cloths and velvet seating and will be overseen by general manager Benoit Auneau.
Leigh, who was head chef at Kensington Place in Notting Hill for nearly two decades before running Parisian-inspired Café Anglais in London between 2008 and 2014, returned to restaurants last year with Chez Rowley, a residency at Notting Hill club and restaurant Laylow.