Part of the high profile Nine Elms development, the site will combine a fine dining restaurant, bar, shop, private dining room and gallery which will showcase artwork from up-and-coming London artists.
Britt - a finalist of BBC’s MasterChef: The Professionals 2014 and the winner of MasterChef the Professionals: The Rematch 2019 - says the restaurant has been 10 years in the making (it follows a successful crowdfund in 2019).
The fine-dining restaurant at Oxeye will host six sittings, three lunches and three dinners, a week, serving a tasting menu created by Britt and his partner Kae Shibata.
Adjacent to Oxeye will sit Bar Rex, an informal bar and shop space offering the widest selection of English, Irish and Welsh wine in the country.
Atop the building will be Oxeye’s private event space and art gallery complete with outdoor terrace area.
Dishes on the tasting menu will include Cornish Yarg churros with fresh nettles and sea beet; Irish coast sea urchin, potato dumpling and smoked butter; braised wild Cornish turbot, sea kale and sauce Tillington’; and Arhuaco Businchari cocoa, Scottish sea salt, birch syrup, caraway and sesame praline.
The menu will be priced at £99 per head (£139 with all supplements). Guests can opt for either either a British or a ‘World Class’ wine flight for £99 and £250 respectively.
”Oxeye has been the best part of 10 years in the making; from formulating our ideas in the fields of Park Farm in Derbyshire, to finding the perfect site in Embassy Gardens," says Hanson Britt.
"The concept remains the same as it did all those years ago, a true celebration of the incredible bounty of produce found on the British Isles, from Hampshire wasabi and Cheshire saffron to British truffles and English sugar and birch sap for sweetening."
"The restaurant has its own smallholding in Derbyshire where we grow some fruit, vegetables and hedgerow crops to supplement produce from a number of tiny growers and producers across the country. These artisans, farmers and true heroes of British food are what inspire us and push us every day to create more and more delicious food.”