Le Cordon Bleu London is pleased the celebrate the opening of London Stock, the first restaurant from Le Cordon Bleu London alumni Assem Abdel Hady and Andres Bernal. The kitchen is led by Head Chef Nico Fitzgerald, who also trained at Le Cordon Bleu London. The team at London Stock bring a wealth of experience at some impressive establishments, including two Michelin-starred restaurant Dinner by Heston and one-starred restaurants such as Hind’s Head.
London Stock’s menu is modern and international, offering morning refreshments, lunch, dinner, and a stunning tasting menu, with the option to dine in the main restaurant or at the intimate Chef’s Table. The menu is also local and seasonal, using carefully sourced British ingredients to create beautifully original and dishes. They also serve a creative selection of cocktails and boast an excellent wine list.
The restaurant is in a new retail and residential development in Wandsworth called The Ram Quarter, part of the restored Young’s brewery heritage site. The restaurant has a stylishly modern décor in comforting earthy tones, so the vibrant dishes have a great backdrop.
The restaurant is open for bookings and have just developed a refreshed 10-course tasting menu using the finest seasonal, British ingredients and world cooking techniques.