Oyster specialists and seafood suppliers Wright Brothers are expanding into East London with the opening of their most ambitious restaurant to date at Old Spitalfields Market.
Wright Brothers Spitalfields, due to open in mid-November 2013, will be the group’s fourth restaurant, following the success of its award-winning Oyster & Porter House in Borough Market, Soho Oyster House (Good Food Guide 2014 top 3 London seafood restaurant) and The Ferryboat Inn in Cornwall.
‘Sea-to-plate’ dining experience: 10,000 live shellfish
The new restaurant will be a bold and innovative ‘sea-to-plate’ dining experience, offering varieties and volumes of seafood and crustacea never before seen in London.
Diners will have the chance to choose their own live crab, lobster or oysters from vast seawater tanks – containing 10,000 live shellfish – that will take centre stage in the restaurant. Wright Brothers Spitalfields will serve a menu of fish and shellfish only, simply divided into hot and cold sections, featuring the classics: fruits de mer, bouillabaisse and clam chowder alongside dishes such as salmon pastrami, crab omelette and surf clams, pig cheek & coriander.
Double-fronted unit within Old Spitalfields Market
Located on Lamb Street (on the site previously occupied by Meson Los Barriles), Wright Brothers Spitalfields will take over a double-fronted historic unit within the original infrastructure of Old Spitalfields Market. The handsome space, the first commercial restaurant space designed by maverick architectural practice Undercover Architecture, will be accessible from both inside the market and the street, and will cater for up to 72 inside and 26 on the market terrace.
The site will incorporate a bar specialising in gin cocktails – an homage to East London’s gin and oyster pairing tradition, as well as craft ales, ciders and prosecco on tap as well as classic and modern seafood pairing wines. A number of different seating areas within the restaurant will allow guests to choose between the cosy intimacy of banquette seating and the energy and buzz of a seat at a stunning 20-metre-long Carrara marble bar.
Sourcing
As one of the UK’s most respected seafood wholesalers, Wright Brothers is in the unique position of being able to source oysters direct from its own Duchy Oyster Farm, part of the private estate of HRH The Prince of Wales on the Helford River in Cornwall where Wright Brothers are cultivating over fifteen million native and pacific oysters. The restaurant will also serve the freshest day boat fish and shellfish possible, all sustainably sourced and the majority from Cornish fishermen.
David Cook leads kitchen brigade
Leading the kitchen brigade will be David Cook who joins the group from Moro, Bocca di Lupo and 40 Maltby Street. Operations will be handled by Richard Seldon who was opening general manager at Soho’s La Bodega Negra.
Wright Brothers was established by brothers-in-law Ben Wright and Robin Hancock in 2003, since which time it has come to be recognised as one of the country’s finest specialist seafood wholesalers, supplying over 150 prominent restaurants and chefs across the UK. Wright and Hancock opened their first restaurant, the Oyster and Porter House in Borough Market, in 2005.
Wright Brothers Spitalfields, 8/9 Lamb Street, Old Spitalfields Market, London E1 6EA.
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