Hicce pair to launch food market

By James McAllister

- Last updated on GMT

Hicce's chef Pip Lacey and Gordy McIntyre to launch food market below restaurant to support suppliers Coronavirus

Related tags: Chef, Restaurant, London, Market

Hicce duo Pip Lacey and Gordy McIntyre are to open a food market next week in the space below their restaurant at Coal Drops Yard in London's King's Cross.

The Hicce Market will offer an 'extensive range of premium food and drink products', and has been launched by Lacey and McIntyre as a way to support their suppliers while the restaurant remains closed as a result of Coronavirus lockdown.

As well as offering a selection if the restaurant’s own products - including beer bread, and jars of honey soy mooli pickles - the market will also stock charcuterie from artisanal suppliers such as The French Comté and Tempus.

At the centre of the market will be a counter area where Lacey and her team will be serving a selection of ‘gamblers’. 

Inspired by the antipasti section of the restaurant’s menu, a 'gambler' consists of a sourdough tomato base topped with delectable delicatessen ingredients such as boquerones, peperonata, and mushroom terrine.

The 'gamblers' will be available individually, or as part of a picnic menu and served alongside a selection of snacks, both sweet and savoury, including cauliflower pickles; Gordal olives; spicy broad beans; and Hicce’s pastry of the day.

Customers will be able to order their picnic in the market, with the option to pre-order also available via the NDiiD app.

“Just like our peers in the industry, Covid19 has been a huge challenge for us," says Lacey and McIntyre.

"When we launched in 2018 we considered incorporating some sort of market offering into hicce but it wasn’t the right time. The pandemic has spurred us on to look at our business and enabled us to do something we always wanted to do. We’re diversifying our offering.

"We can’t wait to open the restaurant again but the market also allows customers to enjoy hicce in a more laid back setting, or even at home. We have a huge outdoor space - two terraces and a courtyard out front - so we’re ready to take the hicce market outside as soon as we’re permitted.

"We see it as a place where people can come and hang out, moving around the venue, trying different food and drinks along the way.”

Related topics: Openings, Restaurant, Chef

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