Lupins ‒ whose name comes from the English garden flower, the Lupin ‒ is the latest venture from the pair.
They first met when at high-end British-European site Medlar, before going on to work alongside each other at the Sands Ends Pub & Kitchen in Fulham. They then went on to open The Cross Keys in Chelsea together in 2015, and found The Cooking Collective soon after.
Lupins will be part of Flat Iron Square development under seven London Bridge railway arches and the Grade II-listed Devonshire House, and will focus on seasonal British ingredients with what Pedder and Cooke call an international “sunshine food” twist.
The menu will be separated into snacks, small plates, cheese, and desserts.
Typical snacks will include Sumac lamb “scrumpets” and pomegranate molasses, or cornmeal fried spring onions with smoked chilli aioli. Small plate options will include polenta-crusted anchovies with wild garlic and onion salad; chipotle roast pigeon with charred baby gem and carrot; and spiced beef short rib with purple sprouting broccoli.
As well as a plate of Neal’s Yard cheeses, desserts will be along the lines of rhubarb with ginger, vanilla yoghurt and shortbread.
Drinks-wise, there will be a monthly-changing cocktail, as well as a wine list featuring mainly natural, organic and biodynamic wines.
Décor – from architects Goldstein Ween ‒ will aim to be modern yet warm, relaxed and glamorous, including the exposed brickwork of the railway arch wall, light wood panelling and a colour scheme of dusky pinks, sage greens and mustard yellows.
“We wanted Lupins to sound friendly and informal, emulating a neighbourhood feel,” say Pedder and Cooke. “Lupin seeds are also a snack in the Mediterranean and Latin America, so the name perfectly showcases our fusion of British and global flavours.”