Head chef Kieran Hope, who has held the reins at the Jones & Sons kitchen since the group’s inception, will move to head up the kitchen at the new 94-cover restaurant in June.
Hope takes his experience from working at Le Pont de la Tour, Bistrotheque and Hix, and will serve the same British cuisine as at the group’s inaugural restaurant.
Menus will run from brunch through to the evening, and will offer options of bar plates and both a la carte and fixed price menus.
Small dishes will include, as at the flagship site, the likes of green and white asparagus with toasted buckwheat and smoked almonds; and brown and white Devon crab with grapefruit, rye and dill.
Larger plates will include pork fillet with pistachio crumb, rhubarb and cider; lamb rump with goats curd and mint jelly; and truffle gnocchi with wild rocket and Berkswell cheese.
On Sundays the restaurant will serve its signature roasts (which saw the restaurant featured in GQ’s list of top three Sunday lunch venues) including slow roast pork belly with apple sauce; Herefordshire rib eye; and a whole roast chicken to share, each served with carrots, greens, confit shallot, roast potatoes, Yorkshire pudding and gravy.
The group, founded by Andy Jones, is one of several operators choosing Angel to expand to, following in the footsteps of Kanada-Ya ramen, and arriving in the neighbourhood around the same time as Mediterranean-inspired brunch operator Brother Marcus.
Jones & Sons opened its first restaurant in 2013, and launched an outside catering arm the following year. The group also operates a 70-cover private dining room available for hire for weddings and photoshoots.