Made In Chelsea stars behind new restaurant BÓHA

Called BÓHA, the Irish and British restaurant has launched at 562 Kings Road in Chelsea.

It has space for 140 guests in the main dining room as well as a covered terrace, and downstairs speakeasy and cocktail bar.

The menu is described as ‘showcasing exceptional produce through the lens of true Irish and British cuisine’ and is overseen by executive chef Anthony Fletcher who joins from The Ned. He will be joined by head chef Samuel McClurkin, whose experience includes roles at The Sportsman in Seasalter, Kathton House at The Tyler's Kiln in Canterbury, Le Manoir aux Quat’Saisons in Oxford, and Tom Kerridge’s The Hand & Flowers in Marlow. 

Dishes include bar bites and snacks (amh and beag) including foraged mushroom toast served with whipped cauliflower and truffle; and a cherry caramel burnt Cambridge cream, served with foie gras, charcoaled milk bread, and hazelnut.

Lager plates include a signature wagyu short rib Irish stew, with stout, malt onions and fermented celery; herb-fed Yorkshire organic half-chicken, garnished with burnt lemon, and chicken syrup; and a whole Brixham dover sole, with brown butter, capers, lemon, parsley and samphire. 

The restaurant also serves a selection of meats displayed in a dry aged locker, including an Irish chocolate-fed wagyu tomahawk; a wagyu sirloin; and an Irish whiskey marinated, charcoal cooked Irish hanger steak.

BÓHA London’s founding team includes Jay Bradley, founder and CEO of The Craft Irish Whiskey Co., hospitality entrepreneur, Chase Hunter; Harvey Armstrong and Sam Holmes, who are behind Prime Time Lager, and Ian Duignan, MD of The Craft Irish Whiskey Co..

“Having spent much of my life travelling the world for my various businesses, I've seen countless interpretations of Irish and British cuisine, and often it’s your stereotypical bangers & mash, toad in the hole, and fish & chips. Dishes that don’t sit well in a refined, high-energy setting, like we’ll offer guests at BÓHA,” says Bradley.

“The British Isles offer some of the finest produce in the world - our meat, our seafood, and our vegetables are second to none. Those of us who live here know that because we see it, but this isn’t the perception abroad, and in my opinion that’s because of the way our cuisines are interpreted. They’re often heavy, occasionally stodgy, and rarely what you want to eat before a night out.”