Stoke House will offer a modern twist on the classic British carvery when it launches in April.
Described as a ‘pocket friendly’ self-service concept, the restaurant will allow diners to choose from a selection of beef, lamb, pork and chicken and pay according to its weight.
Pete Denhart, former head chef at The Newman Arms in Fitzrovia, will head up the kitchen team with a focus on sourcing top quality British produce.
All meat will be cooked in a wood fire smoker, with dishes including middlewhite pork collar brioche with fennel apple slaw; and rare cornish barrel rump, seared and seasoned with Cornish sea salt.
The 100-cover restaurant will also offer sides such as smoked cauliflower cheese; pulled pork beans and leaves from a ‘living salad wall’.
Stoke House is the latest addition to the Ricker Restaurants group, which also includes La Bodega Negra, E&O, XO and Eight over Eight.