Chef Wolfe Conyngham has returned to Notting Hill to take over the kitchen at Pomona’s with a new menu that focuses on freshness, sustainability and locally-sourced food.
Wolfe Conyngham graduated from Leith’s Cookery School, going on to work as Head Chef in his family home of Slane Castle, Ireland. He went on to open his restaurant Wolfe in Notting Hill before selling and moving to Brazil to work briefly at three Michelin-starred DOM. Following this, he went into event catering, cooking for members of the royal family and celebrities.
Pomona’s new menu inspired by Californian cuisine focuses on ‘wood & charcoal’ from the Bertha oven and ‘healthy & light’ dishes, as well as a selection of fresh seafood and sharing small plates. Drinks include smoothies, zero-proof cocktails, fresh juice and cocktails as well as wines.
Executive Chef Wolfe Conyngham comments: “I am thrilled to be back in Notting Hill, and to be following the ethos of using sustainable, fresh produce from only the best suppliers. Pomona’s gives us the perfect stage to showcase our new menu.”
The 2,000 sq ft, 250-cover restaurant and bar with an open kitchen is split over two floors and has been designed by West London-based Sundae Design Studio. Conyngham’s arrival comes alongside an interiors update in the main restaurant, now with softer lighting and a cooler colour palette of creams and greys to complement the existing Hockney-inspired bright décor. A summer terrace provides al-fresco all-day dining under a pergola and a trio of private dining rooms (Hereford Room, Library and Gallery) on the upper floor offers the option for corporate events, birthdays and dinner parties.