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Pollen Street Social and other 2011 openings | townfood - recipes, restaurant reviews and food news

Pollen Street Social and other 2011 openings

Pollen Street Social, Pollen Street, W1S - March 2011

Pollen Street Social is the restaurant opening that we're most excited about in early 2011. Having parted ways with Gordon Ramsay in May 2010, this will be Jason Atherton's first solo restaurant and something that he says he's been dreaming about for nearly 20 years. He hopes to achieve the sort of ambience that caters for all occasions, from a relaxed drink and some tapas in the bar to fine dining in the restaurant. Pollen Street Social also boasts London's first dessert bar.
The menu will offer dishes that Jason describes as “having one foot in the past and the other in the future”.  The à la carte menu will be divided into four sections: hot, cold, meat and fish. There will also be a daily meat and fish option that will be prepared simply on a Josper grill. There will be a three course lunch menu priced at £26, a five course tasting menu which will be available for dinner and a special vegetarian menu. 
We can't wait to give this one a go. After seeing Jason do a cooking demo at Taste of Christmas, our mouths are watering already.
A telephone number for reservations is not yet available, but for more information email info@jasonatherton.co.uk
Dinner by Heston Blumenthal, Mandarin Oriental Hyde Park - 31st January 2011
Heston's first London restaurant promises a menu inspired by Britain's gastronomic history, using recipes from as far back as the 14th century. Examples that have been given so far include hay smoked mackerel, lemon salad and gentleman's relish; roasted scallops, cucumber ketchup and bergamot; and slow cooked royal beef.
Compared to The Fat Duck, prices are surprisingly reasonable. A three course set lunch will cost from £25 and a three course dinner a la carte is from £55.
We imagine tables are going to be highly sought after, but to give it a go call 020 7201 3833.
Nopi, Warwick Street, Soho - early 2011
This is Ottolenghi's first standalone restaurant. The cookbook and delis have been hugely popular so we await this one with baited breath. They want to challenge themselves by moving away from the deli style establishments they have at the moment and create a top level restaurant.
You can follow the progress of the project at http://ottolenghi.tumblr.com/
Opera Tavern, Covent Garden Piazza - 20th January 2011
Sanja and Simon Mullins are opening their third London restaurant. Building on the success of Salt Yard and Dehesa, Opera Tavern will also serve tapas style dishes inspired by flavours from Spain and Italy. The two storey bar and restaurant will also have a special menu of bar dishes that include whole Dorset crab with saffron aioli; Italian-style scotch eggs and oysters with chorizo oil.  
To be kept up-to-date on information about this opening, email simon@saltyard.co.uk
Quince, May Fair Hotel - early 2011
Bulgarian-born chef Silvena Rowe was formerly executive chef of the Baltic Restaurant Group, but she will now be opening her own restaurant in The May Fair hotel. She fuses Eastern Mediterranean flavours with influences from oriental cuisines to create hugely individual dishes. The menu will include dishes featured in her recent cookbook, Purple Citrus and Sweet Perfume, which was well received when released in June 2010. Recipes from the book include Jerusalem artichoke hummus topped with lamb and sumac and red lentil kofte with pomegranate and coriander salad.
The Gilbert Scott, St Pancras Renaissance Hotel - May 2011
Two-Michelin starred chef Marcus Wareing is to open a second restaurant in London, a brasserie within the St Pancras Renaissance hotel. He has stated that this restaurant will be a very different experience from Marcus Wareing at the Berkley. It will be run by his protégé Chantelle Nicholson who is currently senior manager and sous chef at The Berkley.
The hotel opens in March 2011 and it is not yet known who will be running the fine dining 120-seater main restaurant, but with Marcus Wareing already on board, we await the next announcement with excitement.
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