Lussmanns hits Harpenden for third Fish & Grill restaurant

By Luke Nicholls

- Last updated on GMT

Related tags St albans

Lussmanns Harpenden includes a garden for courtyard dining which can accommodate an additional 35 guests
Lussmanns Harpenden includes a garden for courtyard dining which can accommodate an additional 35 guests
Independent brasserie group Lussmanns Fish & Grill Restaurants has just opened a third venue in Hertfordshire after a 10-year search for the right location.  

Situated on the former site of The Bean Tree French restaurant in Harpenden, the new 46 cover restaurant opened last week, serving up the same fish and grill menu that Lussmanns has become so well-known for at its other sites in St Albans and Hertford - the group has just reported a 12 per cent rise in turnover since last year.

Owner Andrei Lussmann said: “After a 10-year search for the right location, we are delighted to finally be coming to Harpenden. Although our commitment to providing first-class food and service to every diner will be consistent with the reputation we have established in St Albans and Hertford, this restaurant will offer a very different dining experience.

“While Hertford has a classic bijou bistro atmosphere and St Albans provides a more up-town brasserie canteen, Harpenden will add a delightful, rural character and feel to our portfolio.”

Lussmann and his team have transformed an 18th century coaching house adjacent to Harpenden’s Rothamsted Park for the new location, which also includes a first-floor private dining room seating 10 and an garden for courtyard dining which can accommodate an additional 35 guests.

On the menu

Manager Oliver Laporte is overseeing the venue, with diners able to choose from a house menu of ‘British classics’, alongside Mediterranean dishes and the value-driven set menu (£11.50 for two courses, £13.95 for three courses).

Free-range local Label Anglais chicken, Sussex woodland-reared pork, grass-fed traditionally matured British beef and sustainable fish caught in UK waters are all fundamental to the Lussmanns menu along with British craft beers, English organic juices and Cornish tea.

Lussmannsfish-gril
L-R: Tom Filip (manager), Andrei Lussmann (director) and Kevin Hill (group head chef)

In its on-going efforts to be sustainable, the restaurant group serves tap water to all diners, offers recycled, biodegradable ‘doggy boxes’, recycles 75 per cent of all restaurant waste and composts its food leftovers to provide energy for the National Grid.

In 2011 and 2012, the group won the Independent Restaurant category of the RSPCA Good Business Awards.

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