Michael Thomson and Ollie Downey will run their Fodder pop-up at the East Dulwich venue until 25 November. It launched earlier this month.
The Lordship Lane venue is regarded as a springboard for up-and-coming talent, having hosted the likes of Perilla and Smoke & Salt, both or which have gone on to open permanent restaurants.
Chefs are chosen for Platform1 residencies through an audition-like process with founder Chloe Gounder-Forbes. They must deliver a high-quality menu at £35pp with a separate list of bar snacks.
Fodder’s menu will comprise heritage carrots and butterhead lettuce with smoked hay; buttermilk buns, crispy chicken skin and cultured butter; chicken and spelt ragu with sauerkraut, mushroom and bread broth; raw plaice, cucamelon and apple marigold; partridge, cabbage, beetroot and anise; and caramelised pear with buckwheat and whisky.
Wine pairings will be available at £30 or £40, or diners will be able to order by the glass, carafe or bottle.
Fodder has just finished a month-long residency at Canonbury-based Brewery Below.
The brand champions wild, local and seasonal ingredients by using primarily foraged produce and a community-focused group of suppliers.
“It isn’t often that a chef comes along with straight-up raw talent, but fodder have bags full of it.” Chloe Gounder-Forbes says,
“It is wonderful to see such passion and drive from two young men and it is with great pleasure that we host them at the beginning of their journey, as I know they will go far.”