Steering away from the ordinary corporate style of catering, the new venture from the Morito team brings Spanish, Middle Eastern and Cretan flavours to a private dining space.
Boxpark Wembley has announced a first wave of vendors set to launch in the space when it opens later this year, including two brands imported from the US.
The chef patron of Adam Reid at the French in Manchester and Alaska Seafood ambassador cooks a dish of Wild Alaska Pollock with beef and onion broth, swede and confit egg yolk.
Following stints at a number of top-end restaurants, Ian Swainson led The Samling Hotel in Cumbria to a Michelin star, before taking over from Matt Gillan at The Pass, an intimate chef’s table restaurant at the South Lodge Hotel near Horsham.
Responsible consumption has been identified by MCA as one of the over-arching growth trends in eating out, with consumers demanding more health, craft and sustainability products.
