Chefs Jackson Boxer and Andrew Clarke are set to open St Leonard’s restaurant in London’s Shoreditch next month.
The pair already run Brunswick House in London’s Vauxhall, of which Boxer is chef-patron with Clarke joining as chef director in 2016.
St Leonard’s will feature an open kitchen and serve simple food inspired by south-west France, including vegetables, fish and crustacea from a raw bar; and larger plates, such as whole roast duck and ribs of veal, from the log-fired hearth.
The restaurant will also feature a 70-cover dining room; a 50-cover bar area serving snacks, charcuterie and shellfish; and a 12-cover private dining room.
The drinks menu will include a 200 bin wine list, classic cocktails, and a broad spirit list with an emphasis on the cognacs and armagnacs of south-west France.
Boxer previously worked at 32 Great Queen Street, which he left to found Brunswick House at the age of 24. He now divides his time between Brunswick House, the Chess Club in Mayfair – where he is executive chef, and assisting his family in overseeing their organic kitchen garden at Pound Farm on the South Downs.
Clarke has worked in kitchens at London restaurants including Salt Yard, the Square and St John, and is one third of Jim’s Café, a biker cafe in Clapton, alongside mixologist Tony Conigliaro and motorcycle collective the Black Skulls.