Opened yesterday (9 July) after a soft-launch period, Damson & Co’s focus is on using the best British ingredients for its charcuterie, with no cooking involved in any of the dishes available at the restaurant.
The concept is the brainchild of Antonio Cardoso - formerly operations manager for Ignite Group – and Sax Arshab, who owns a number of restaurants in Manchester. Cardoso, who most recently worked on the development of Ignite’s Bumpkin brand, believes the independent and social aspects of coffee shops and deli bars offer an opportunity to stand out from the crowd.
“We think Damson & Co offers more than enough to stand out in Soho,” Cardoso told BigHospitality. “The small site here is brilliant; it gives us that independent feel and allows us to be more social with our customers.
“The food we are offering is also very unique. British charcuterie is so diverse – combined with our cheese and fish offering, I think we’ve got it just right.”
On the menu
The food offering at Damson & Co is overseen by James Brown. Charcuterie boards feature venison, lamb, mutton, goose and pork; while the cheese range includes ewe, buffalo and goat varieties. Seafood, provided from daily boats by Channel Fisheries, includes soused fish (commonly referred to as ‘ceviche’) as well as fresh oysters and tartare.
Patricia Green is overseeing the drinks selection, which includes a variety of quality English wines, aperitifs such as English Royals and Pimms Spritzer Jugs. Gin & Tonic is served in a variety of distinctive labels including Oxley, Portobello Road, Cream Gin, No.3 and Bathtub. A number of ‘boutique’ bottled beers are also available.
The coffee is provided by East London-based Ozone roasters and delivered to the store on bicycle. The range of teas are all provided by Tregothnan, the UK’s only tea farm, accompanying a range of fresh cakes and pastries.
Speaking of the potential to now expand the Damson & Co concept, Cardoso added: “It’s definitely expandable – we could have five or 10. But we also have a couple of other potential concepts and quirky ideas coming soon, so watch this space.”
In the past month BigHospitality has reported on a number of small, independent restaurants which have sprung up in London. First came a former MasterChef: The Professionals finalist who is opening a 14-cover restaurant in Notting Hill,then another London-based restaurateur revealed details of a similar-sized venue in Bermondsey.
Damson & Co is now open at 21 Brewer Street in Soho.