Fayre Share is the brainchild of chef-turned-restaurateur Barry Myers and previous manager at The Wolseley, Mark Bloom.
The kitchen will be headed up by Luke Spencer, who takes his experience from roles in a number of Mark Hix’s kitchens, including Hixter City; Tramshed; and Hix Oyster and Chop House.
Dishes, including ham hock and pea terrine; roasted beer chicken; shepherd’s pie; leek and mushroom pie; and arctic roll with jelly will all be available to order for one, two or four people, so that “a table could all share the same dish as they would at home”.
Side dishes will include triple cooked chips; various flavours of mash; and vegetable dishes
A drinks menu will offer wine; British cocktails such as Pimms and British Brambles; and gin and tonics served in teapots to share.
The restaurant, which will be open for both lunch and dinner services, is intended to feel like a home, featuring a covered garden, fireplace and kitchen island bar. It will comprise a ‘lounge’ area offering tea, coffee, and cakes.
“Our team grew up sharing meals with friends and family. We didn’t just share the time - meals were about sharing our food and drink with each other too,” says co-founder Bloom.
“We wanted to provide friends and families with the opportunity to share not only meals, but all of the flavours of our classic British cooking too. Our commitment to this ethos is motivated by a wish to cultivate truly social meals for our patrons.”
The restaurant will open at 178 Victoria Park Road on 14 May.