A globetrotting Portuguese chef who has worked with Paul Bocuse, Luis Baena, is coming to London as Head Chef for Notting Hill Kitchen, taking over the site once occupied by Notting Hill Brasserie. The new restaurant will be focused on a mix of seasonal Portuguese and Spanish food, with a Spanish designer sprucing up the interior too.
The menu does look like it'll have its fair share of treats, with pork cheek confit with truffled bread & bacon crumble or slow cooked Iberian milk-fed baby lamb certainly sounding like something we'd cross town for.
Fish is on offer too with sauteed fillet of Atlantic turbot with sweet potatoes and celery purée & garlic chips or seared pink swordfish, with seaweed and dashi creamed rice & Azores cheese on offer. These will be available on the main a la carte menus available at lunch and dinner.
And Luis exclusively revealed two more menu items to Hot Dinners - Sesimbra braised red mullet with Catalonian patatas bravas, courgette and green asparagus salad as well as grilled Alentejo pork with Lezírias creamy rice, Azores butter, asparagus, saffron and artichokes.
To wash that down, there will be more than 200 vintage wines on offer and a bar where you can work your way through "grazing plates and sharing dishes".
Notting Hill Kitchen opens in Early July at 92 Kensington Park Road, Notting Hill, London, W11 2PN.
