Stevie Parle is set to open his most ambitious restaurant, Town, in May on Drury Lane. Teaming up with Executive Chef Olly Pierrepont, Head Chef Andy Bright, and others, Town will prioritize sustainable British produce, collaborating with Wildfarmed to serve unique cuts from their grass-fed beef. The menu features exciting dishes like potato bread with beef dripping and Welsh lobster. Kevin Armstrong will curate the cocktail list, blending innovative drinks with an impressive selection of wines. Parle envisions Town as a pioneering model for restaurant supply chains, emphasizing relationships with local farmers.
"Town is the biggest, most ambitious project I've ever done. We are helping to pioneer a genuinely new approach to restaurant supply chains, built on knowing every farmer who grows what we cook."
"We are showcasing the best sustainable British produce at the restaurant, closely working with Wildfarmed and serving their unique Wildfarmed Beef from our own herd of grass-fed cows."
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