Stevie Parle to launch new restaurant on Drury Lane

On a laneway corner of the West End’s Drury Lane is a new restaurant and bar from chef-restaurateur Stevie Parle, blending the best of sustainable British produce with a design-forward interior.

Set to open on 12 May, Town will help pioneer a new kind of relationship with growers, investing in and growing alongside farmers using progressive and regenerative approaches, typified by a partnership with Andy Cato of Wildfarmed. 

Town will be the first restaurant to serve Wildfarmed beef, sourced from its own herd of 100% grass-fed cows raised in Oxfordshire. 

Alongside Parle, the kitchen team will include executive chef Olly Pierrepont (previously head chef of Luca and La Trompette), head chef Andy Bright (Kerridge’s Bar & Grill, Saison and Fera) and super chef Zinzan Riess-Hollier (Luca, Padella). Together, they have created an ingredient-first menu, sourcing the best possible produce and cooking it with skill and simplicity.

Dining at Town

Snacks will include potato bread with Wildfarmed beef dripping, tempura sage leaves drizzled in chilli and honey from Parle's bees and 100 Acre pickles and ferments with salted yoghurt.

Starters such as day boat crudo, tomato water and Todoli grapefruit sit next to simple East Kent asparagus with Mangalitsa lardo and aged cherry vinegar, and Seasalter clams, sherry and grass-fed butter.

Mains are driven by the Rhys Allen charcoal grill, adopting a whole-carcass butchery approach. Highlights include a wood-grilled Romney Marsh hogget with Chianti and anchovy butter, Welsh lobster with lardo and Town XO and a south Indian fish curry to share. Steaks come from the Town cows.

For puddings, expect a boozy Nikka Whisky Kashi – a canelé-like dessert, and Morello cherry pie with cherry stone ice cream or Cru Virunga chocolate with Somerset cider brandy and zabaglione, both available in half or full portions. Plates of peak-season fruit will change daily, while ice creams will be hyper-seasonal and made fresh in-house. Cheeses come from the Lost Valley Dairy in Ireland, from cheesemakers Mike Parle and Darcie Mayland, the chef-restaurateur's brother and sister-in-law.

At the Town Bar, Kevin Armstrong has developed a succinct cocktail menu of classics and originals, including refreshing aperitifs, smaller serve cocktails and lower ABV drinks. The wine list is a mix of old and new world, extensive options by the glass and carafe, plus a well-stocked cellar of the rare, special and exceptional.

“Town is the biggest, most ambitious project I’ve ever done," says Parle. "We are helping to pioneer a genuinely new approach to restaurant supply chains, built on knowing every farmer who grows what we cook. A team of some of London’s most skilled cooks, great drinks, and slick and friendly service in a fun space, all designed to help you forget the day-to-day — and to remember how good things can be when food, music and good people come together in the right room.”

Image: Sally Gurteen

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