Laylow team to launch new restaurant and bakery in Chelsea
Called Lórian, the multi-faceted space will feature a restaurant, bakery and delicatessen, and will be led by head chef Emily Dobbs (previously of Petersham Nurseries and Ducksoup), who will be working in collaboration with ‘cook and grower’ Johnnie Collins of 180 The Strand.
The duo plan to use an abundance of seasonal ingredients which will champion suppliers including Shrub Provisions, The Ethical Butcher, and The Sea The Sea.
Holding 45 covers, the restaurant will serve a ‘veg-centric’ menu that can be ordered to eat in or takeaway.
Dishes set to feature include salads such as grilled homegrown greens with lemon and seeds; new potatoes, pumpkin seed romesco; salt baked beetroot, horseradish and parsley.
There will also be desserts including an apple tart and Neal's Yard créme fraiche; and in the mornings a daily selection of pastries will be available.
The interior will feature a marble counter with sage green tiling and low hanging lamps, cushioned banquettes, and bentwood chairs with brass accents.
Lórian is the latest venture from Taz Fustok and Jonathan Krauss, who launched Laylow on Golborne Road in Notting Hill back in 2017.
The four-storey members’ club and restaurant is known for its high-profile celebrity clientele, which has included David Beckham, Pixie Geldof, Guy Ritchie and Jack Whitehall.
