Homestead now open on London City Island
Homestead - the new all-day dining concept from Sven-Hanson Britt (pictured centre), and Tris Hillier and Scott Ward of Unlocked - is now open on London City Island.
The site has initially launched as a delicatessen and grocery store while England remains in a second national lockdown, selling food to takeaway including fresh handmade pasta, local fish and meat - there's also an in-house florist and homeware section.
Once trading restrictions are lifted, Homestead will officially open as a full restaurant and bar alongside the delicatessen and store on Leamouth Peninsula.
“The east London food scene has completely changed over the past few months, meaning everything we knew before about eating out is now different," says Britt.
"My family and I have moved to City Island, a hub of creativity and artists in need of a great food offering.
"Whilst in the pre-opening phase of Oxeye, we had time to think about how to launch a different style of business here at City Island; something that is solely focused on delivering the very best ingredients to our community.
"It’s all about provenance, the story, the ethics and the traceability behind the products.
"Ultimately, Homestead is all about community, which we will contribute to by delivering something meaningful to our ever-growing family of neighbours here in east London.”
“Homestead is a place that we would be excited about visiting ourselves, with our friends and family," adds Ward.
"The team we have put together is amazing; we feel very privileged to be able to hire people during this difficult time for UK hospitality, and buy direct from farmers, fishermen and growers who need our support more than ever.”
Takeaway options available during the coming options include salads, sandwiches, quiches and pies, sitting alongside hot dishes such as aubergine massaman curry, and Cobble Lane chorizo and peppered salami pizza with La Latteria mozzarella.
Freshly prepared hot and cold sandwiches are also available, including a chicken kiev sandwich with raw cabbage and caesar dressing; and banh mi: crispy roast pork belly, ham and chicken liver terrine, pickles, chilli and coriander.
The kitchen will be led by executive chef James Durrant (formerly of Maze) who will oversee a team of chefs during service throughout the week.
General manager Martin Renshaw (previously of at Ruya and various outposts of Jason Atherton’s Social Company), will lead a team of experienced hospitality professionals.