Acclaimed chef Niall Davidson, formerly at St John Bread & Wine, Lockhart, and the Chiltern Firehouse, is opening his first restaurant, Nuala, on Monday.
Situated on London's City Road, EC1, the new 75-cover eatery will feature a wood fire where traditional dishes of beef and fish will be cooked, which will be sourced from Torloisk Highland and Cornwall.
The menu will cook up dishes such as Flamed Clams in cider, Clay-Baked Spider Crab with Indian spices, Bone Marrow Doughnuts and Suckling Pig with fireplace cabbage.
Traditional Irish drinking den, Nuala Bar will be downstairs, and run by Lauren Taylor, formerly at Hawksmoor Spitalfields. The bar will serve up snacks like scampi-fried quails eggs and coffee ham. There will also be whisky list curated by the bar manager Spencer Large, formerly at Barbecoa.
Colin McSherry, who will be heading up the kitchen, was previously at the Fat Duck and Dinner by Heston. Charlie Sims of Noma and John O’Dowd of Bistrotheque will look after front of house, and Head Sommelier will be Honey Spencer of Noma Mexico.
In January, Nuala will become an all-day restaurant opening for breakfast, and extending its opening hours to seven days a week.
