The chef, who left Salt Yard Group in spring after 11 years, said during an appearance on Saturday Kitchen last weekend that he was still looking for a site for the opening.
“I left Salt Yard at the beginning of April, had the summer travelling, doing research and lots of cooking…now I’m embarking on a new restaurant project,” said Tish.
He added that it would ‘hopefully’ open early next year. “I need to find a site first, that would be helpful,” he joked.
Tish did not reveal any further details on what he’ll be serving, but cooked up a dish of braised beef cheeks with quince, bay, cinnamon and olive oil mash on the show.
“[These are] the flavours I’m really getting in to, southern Mediterranean, with a little bit of north African influence...these hearty big-flavoured dishes that I really enjoy,” said Tish. “I’ve been cooking a lot of this over the past few weeks and months.”
The chef also revealed that Jason Atherton had been his main inspiration to start a culinary career.
“We’re both from a little town up north called Skegness…he’s a bit older than me but got me in to cooking and got me my first job in London at The Ritz and kept me on the straight and narrow, which we all needed in London at 18.”
Tish joined Salt Yard in 2006 as head chef of its eponymous Fitzrovia restaurant, before taking on the role of executive chef and then chef director across the five-strong group.
Announcing his departure in March, he said: “The food scene has changed a lot in that time – I’m ready for a fresh challenge, and my next project will reflect that.”