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London’s Hottest New Restaurants Opening This September
Team Offbeat | 01 Sep

We check out some of London’s best restaurants set to open this September. From Vietnamese cuisine to zero-waste concepts, we explore some of the finest that London has to offer.

Mam, Notting Hill

Colin Tu, creator of restaurant Salvation in Noodles is bringing a Vietnamese style barbecue restaurant to Notting Hill this September. Inspired by the BBQ street food stalls in Vietnam, Mam’s focus will be on sharing-style grilled meat served with a fermented dipping sauce made with chilli, shrimp paste and pineapple. Sides including fresh rice noodle parcels, chopped veg and punchy pickles will be served alongside grilled chicken, beef and seafood. With a bar to the front of the restaurant and a conservatory dining room at the back, the interior has been designed to resemble the riverside town of Hoi An and will open on the 6th September.

The Frog, Covent Garden

Since the success of The Frog in Spitalfields, Adam Handling (Masterchef finalist 2013) will be opening his second restaurant in Covent Garden this September. Attracting a different type of clientele, the new restaurant will have a more formal approach to the original. The menu will include a wide range of sharing plates and signature dishes served alongside an exciting cocktail offering. The Frog will have a large open-plan kitchen and a cosy basement dining area with speakeasy-style bar. The restaurant also aims to act as a showcase for young and emerging chefs, artists and local DJs, displaying art works on the walls and late-night DJ sets in the evenings.

Cub, Hoxton

World champion bartender Ryan Chetiyawardana, and Doug McMaster of Brighton’s zero-waste restaurant Silo, will be launching their new restaurant this September. Waste reduction is at the heart of the company’s ethos, offering sustainable high-end dining using every part of every ingredient, reducing food miles and waste. Collaborating with Noma’s former scientist Dr Arielle Johnson, Cub will see many of the fresh ingredients grown on-site. Blurring the boundaries between food and drink, Cub aims to showcase the importance of innovation by creatively combining food and drink courses. Focusing on sustainability, the interior will consist of raised booths running alongside a long open kitchen with tables and bar-tops made from recycled yogurt pots.

With so many new London restaurants to choose from, we’re stuffed just thinking about them all!

By Charlotte Anderson

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