Other Side Fried founders to launch new neighbourhood restaurant and wine bar

Set to open in the spring, Ploussard will offer a seasonal menu of plates designed to be shared alongside a low-intervention wine list.

Harris, who was previously head chef at Lamberts in Balham, will lead the kitchen with Kempton overseeing the front of house. 

“I’m super excited to get back on the pots and pans when we open Ploussard this spring,” says Harris.

“It's been a dream of mine to open my own restaurant and now it’s actually happening it’s a bit surreal.”

Example dishes set to feature on the menu include smoked cod's roe and squid ink cracker; lamb and anchovy crumpet; duck liver mousse with quince jelly and toast; BBQ scallop with Jerusalem artichoke and back fat; and gnocchi with winter girolles, Comte and vin jaune cream. 

Designed by Harris and Kempton, the interiors will feature dark wood booths with oat coloured table tops and tones of burgundy and light pink throughout.

The main restaurant will house 34-covers in total, alongside a bar area at the front of the restaurant for counter dining.

“We hope Ploussard becomes a proper neighbourhood gem,” adds Harris.

Harris and Kempton launched Other Side Fried out of a converted truck in 2014 and opened their first bricks and mortar restaurant under the brand in 2017​​. 

They launched a second site last year in Battersea.