Billed as being inspired by Fulham’s proximity to the Thames, Fenn takes its name from the old English word for ‘low-lying wetland’.
Like its older sibling Nest - which was founded by Luke Wasserman, Toby Neill and Johnnie Crowe in 2017 - Fenn will offer ‘creative produce-driven cooking that uses local ingredients’.
The kitchen will be overseen by executive head chef Crowe and head chef Joe Laker, formerly of Anglo in Farringdon.
Dishes from the launch menu include Lincolnshire Poacher cheese and truffle dumplings; hand-dived Scottish scallop with chicken butter sauce; aged Yorkshire beef, parsnip and pickled walnut; and English custard tart.
Front of House will be overseen by Harry Cooper whom alongside Wasserman has curated range of ‘sustainably produced wines’ and seasonal cocktails to complement the menu.
Interior design at Fenn has been overseen by Neill with an emphasis on natural materials.
The main dining room is centred around a single hand carved ash wood table which seats up to eight guests with additional tables surrounding it.
The frontage of the restaurant features folding French windows, which flood the space with natural light, acting to balance the earthy tones found throughout the room.
In the warmer months doors will be thrown open to create a broader terrace area, accommodating 14 diners and creating an additional space for those looking to stop by for a glass of wine and a snack before their meal.
Downstairs, Fenn’s wine cellar will double as a private dining space for up to 16 guests.
Fenn is hoping to launch in late March.