Due to launch in May, The Baring will be located on the Islington street of the same name and will be defined by Tecwyn’s ‘simple yet considered cooking’ which will ‘promote humble ingredients and seasonal produce’ against a backdrop of low intervention wines and independent UK breweries.
The duo say The Baring will stay respectful to the traditions of the great British pub whilst not being bound by them, ‘looking with a fresh perspective to bring a current and relevant approach to the gastropub’.
The food menu will be concise, offering a selection of bar snacks, starters, main courses and desserts alongside some larger dishes for sharing.
The Baring will also serve a Sunday roast, as well as a special lunch deal from Tuesday to Friday that offers a a weekly-changing dish along with a glass of wine for £15.
Dishes from the launch menu include the likes of smoked eel and pig’s head terrine, horseradish and daikon; roast gurnard, Roscoff onion and taramasalata; grilled lamb rump, kofte, aubergine and shishito pepper; and warm almond cake and Chantilly cream.
Since leaving The Bull and Last Tecwyn has worked as head chef at Dabbous and The Henrietta Hotel, as well as Moro, Morito, and, most recently, as senior sous chef at Kerridge’s Bar and Grill.
Symonds, meanwhile, spent five years at the helm at The Bull and Last, before moving on to Orasay and Six Portland Road.
“I believe in the value of serving great produce with respect to the land it comes from. Whether vegetables, meat, wine, or beer this has to be chosen with appreciation for the integrity of the process, placing particular importance on sustainability and non-invasive farming," says Symonds.
"Opening a pub with Rob is an extension of our beliefs as well as a move to adapt to the changing times within our industry; placing staff wellbeing and quality of life at the forefront of a successful business and creating a space that is not only welcoming but also inclusive and inspiring.”