Thomas Straker to make solo debut in Notting Hill

The inspiration behind Straker’s - which is being billed as a ‘lively, neighbourhood restaurant’ - will be exceptional, seasonal produce cooked with simplicity and flair. 

Known for his popular wild cooking videos, Straker had been due to open a Mediterranean-inspired restaurant in Queen’s Park called Acre. ​​

The 40-cover space will have an open kitchen with counter seating along with wooden wall panels and low lighting. 

A mix of snacks, small and larger plates will form the base of a ‘constantly evolving menu’, with guests encouraged to muck in and order for the table, enjoying the food family style.

Many dishes will have an Italian influence, with the launch menu including the likes of gnocco fritto with guanciale; clams with nduja and basil; and whole grilled seabass with white peach, green beans and almonds. 

The ‘short but specialist’ wine menu will be curated by Alex at The Modest Merchant, who works exclusively with small, low intervention wineries from France, Italy and Spain. 

“Straker’s has been a long time coming and I couldn’t be more excited to finally open the doors after years in the planning; I want this restaurant to be a place where people feel at home and can relax with friends,” he says.

“For me it’s all about using the best produce, so whilst the menu will be uncomplicated and unfussy, the techniques used in the kitchen have been carefully considered to really ensure each ingredient has its moment in the spotlight.”

Straker’s training saw him stage at Brett Graham’s two Michelin-starred The Ledbury in Notting Hill, before joining the brigade at Dinner by Heston at the Mandarin Oriental, Knightsbridge.

In 2015, South American restaurateur Juan Santa Cruz appointed Straker head chef of his newly-opened London restaurant Casa Cruz.

The chef subsequently took the concept to the US with the opening of Casa Casa in New York, and was then appointed group head chef of Santa Cruz Co.

Straker left to work with Phil Howard at Elystan Street in 2017, before leaving a year later.