The project will be entirely separate from Duck & Waffle and the newly-launched Duck & Waffle Local, which Doherty oversees as executive chef.
Described as a ‘café of sorts’, Sprout will offer an all-day menu in a space surrounded by ceramics and plants provided by the local community.
“I wanted to do something that was really light and relaxed,” Doherty told BigHospitality.
“It’s going to be a gorgeous, clean space with a really nice vibe. We’re going to work with the local community and all the plants and ceramics will be for sale, with all proceeds going to the original creator.”
Doherty said Sprout would act as a ‘chilled café’ during the day with a ‘green and fresh’ menu focusing on dishes such as garden pea houmous with smoked yoghurt and grilled asparagus; and grilled beef with dauphinoise chips and seasonal greens and marmite.
At night the space will evolve to offer more a intimate atmosphere and small plates, with a concise wine list and five cocktails based on the green theme.
“There isn’t a ‘concept’ behind Sprout, we’re just going to cook gorgeous food,” he said.
Doherty will be test-driving Sprout with a four-day pop-up at Harvey Nichols from 27-30 June, before the final restaurant takes shape later this year.
Though the chef was coy as to its location, he revealed Sprout will be opening in an ‘unexpected’ area.
“It’s definitely not Shoreditch, definitely not east and definitely not central, that’s all I’m going to say,” he said.
Doherty is currently working full-time at the newly-opened Duck & Waffle Local, but eventually plans to split his time between Sprout and the two Duck & Waffle restaurants.
The chef said he was ‘really happy’ with the launch of Duck & Waffle Local, and was already working on new dishes including a duck schnitzel, and Asian-style duck dumplings for the menu.
“It’s nice to see the restaurant taking shape and is naturally evolving away from the mothership, they’ve both got their own thing going on,” he said.
Further details on Sprout will be released later this year.