Boutique contract caterer Harbour & Jones has opened its first consumer-driven restaurant in St Paul’s Cathedral in a five year deal worth £5m.
The aptly named, 48-cover The Restaurant at St Paul’s officially opened last week and will serve lunch and afternoon teas with a focus on seasonality.
Heading up the venture is head chef Candice Webber, who joined Harbour & Jones 2007, and has cheffing experience on both sides of the globe, having worked as senior sous chef at Coast and head chef at Pen Cafe, both in Sydney.
The menu concentrates on provenance, showcasing ingredients from handpicked specialist suppliers and includes dishes such as Pressed Rabbit with Carrot Relish, Roast Grey Mullet Fillet with Artichokes and Broad beans and Lemon Posset with Pimm’s Berries and Thyme Flower Shortbread. Lunch is £16 for two courses or £20 for three.
The restaurant was designed by the architect Wells Mackereth, who worked with St Paul’s Cathedral, using natural materials such as earthenware tiles and hand-crafted Wegner wishbone oak chairs to complement the landmark surroundings.
Harbour & Jones has also rebranded the cathedral cafe to provide casual all-day dining which is also overseen by Webber.