Gladwin brothers launch Nutbourne restaurant in Battersea
From brothers Richard, Oliver, and Gregory Gladwin – with long-time colleague and general manager Theo Harris ‒ the 65-cover site is set to open in autumn and takes its name from the family farm and vineyard in West Sussex.
It will offer a menu of all-British, rural-inspired ingredients supplied by the farm, and offer a 40-cover outdoors, waterside space. There will also be a large 14-seat ‘butchers’ table’ next to an open grill, plus a 25-seat private dining room named The Cellar, which will have its own entrance.
Nutbourne will be open from 8am, and serve breakfast to dinner, with typical morning dishes such as a ‘Full English’ of sausages, sweet-cured bacon and black pudding, with homemade sourdough brioche.
There will also be Suffolk quinoa, chia porridge and palm syrup, and trout gravlax with broad bean guacamole, plus a ‘Farm Classics’ menu section with dishes such as lamb chops and pan-fried goat’s cheese with walnuts, honey and thyme, as well as some new items such as the BBQ Nutbourne beef burger and bacon jam, or the Trout Doughnut served with confit egg yolk.
Starters on the all-day menu will include beef tartar from a ‘tartare trolley’, served with onions, capers and seasoning. Different meats – from the farm, and butchered at the Gladwins’ warehouse ‒ will also be served on hot salt rocks brought to the table and cooked in front of guests, including the grouse with rowan berry Jelly, cheddar crumb, and wood sorrel.
There will also be a ‘Salads, Grains and Pulses’ lunchtime section with a daily changing ‘Trending Salad’ and other healthy dishes such as a British super grain tabbouleh made with Suffolk quinoa, rainbow chard and grapes; or the ‘Omega Salad’ made with mackerel, dulse, and roasted squash.
The site will also serve a range of juices and smoothies, as well as traditional cakes and desserts, plus afternoon tea every day from 12pm.
Drinks will include wines from the family’s vineyard, plus 150 more bins of classic wines. There will also be cocktails made with classic spirits and fresh fruit, such as a Berry Collins made with raspberries, sparkling wine, mint and gin.
The interior décor of the restaurant has been inspired by Cornwall estate ‘The Lost Gardens of Heligan’, and will feature greenery both inside and outside; plus a large garden-inspired mural, framed botanical prints and an embroidered vegetable installation hanging from the ceiling.
The outdoors space will be decorated with tree palms, water troughs, a vine from the family vineyard, and lily pads.
Commenting on the new site, Richard and Oliver Gladwin stated: “With Nutbourne, we wanted to create a community restaurant for Battersea locals. We both live in and love this area and we hope that we’ve created a space that caters to all the tastes of people from here and the surrounding areas.”
The Nutbourne is the third venue from the Gladwin brothers, after The Shed in Notting Hill in 2012, and Rabbit in Chelsea in 2014.
