Since Bob Bob Ricard opened its doors in late 2008, this Soho favourite has become known around the world for its exuberant style. Eccentric design, joyful, meticulous service and, of course, those ‘Press For Champagne’ buttons, have always been a guarantee, but now a new menu will ensure Leonid Shutov’s restaurant is as much recognised for its food as for its ambience.
Under the helm of executive chef Anna Haugh, one of London’s most distinctive menus has been skillfully finessed, with flavour, technique and refinement led by one guiding principle – that the fun of Bob Bob Ricard’s food remains.
So, the starter of beetroot and goat’s cheese has become a playful little gateau, a layered miniature cake of golden beets and curd, topped with pecans. Chicken Kiev pokes gentle fun at a childhood memory whilst the Crispy Pork Belly towers over the plate in all its pyramid-like glory.
But some things remain constant: Anna loved the granddaddy of the menu, Beef Wellington, believing that the only fine-tuning needed was the sourcing of a rich-flavoured, marbled fillet from her native Ireland.
As his chef began to work on the food evolution, so Leonid spent months scouring Europe for the perfect manufacturer for his bespoke crystal champagne and wine glasses and fine bone china.
The fruits of both their labours will finally be unveiled to the public this month.
Commented Anna, “Leonid launched Bob Bob Ricard to be glamorous and eccentric but also great fun. Coming to work here has been like a breath of fresh air. We have worked very hard to create a menu that will please our regulars but appeal to die hard foodies too. We can’t wait to show it off.”