Chef Ollie Dabbous is set to open the doors of Henrietta restaurant, set within Henrietta Hotel in Covent Garden, on15 May.
The hotel is from Experimental Group (Experimental Cocktail Club and Joyeux Bordel), following its Grand Pigalle hotel in Paris.
Head chef and Dabbous alumnus Robyn Tecwyn is in the kitchen of the 80-cover, split-level bistro, serving up an all-day, seasonal British menu with global influences.
Dabbous rose to the top with his eponymous Michelin-starred Fitzrovia restaurant, which is set to close next month. In partnership with Oskar Kinsberg, he then headed up the kitchen at Barnyard on Charlotte Street.
