Bucket, a new seafood restaurant and bar, is to open on Westbourne Grove, West London in late May.
The mid-priced, social dining concept has been developed by a young yet highly experienced team, led by husband and wife Georgie Godik Hayward and Adam Hayward, with design, interiors and branding by Patsy Godik, all previously of the Gaucho Group.
“Bucket is all about sustainably sourced, superb quality seafood, made for sharing and served simply, without excessive ceremony,” says Georgie Godik Hayward. “The focused menu centres on our own version of classic dishes, complemented by an extensive offering of regularly changing seasonal specials.”
As well as the buckets, which will include prawns, whitebait and calamari, prepared in a number of different styles, another Bucket speciality will be its rustic boards of grilled fish and meat served with a signature house sauce.
Buckets of mussels will be offered with a choice of four distinctive sauces: coconut chilli, lobster brandy, pancetta & tomato or classic white wine. A crayfish burger, seafood spaghetti, salads and raw and cured seafood dishes will also be on the menu. For dessert, guests will choose from a selection of homemade whole pies, tarts and cakes, perfect for sharing.
Top quality and accessibly-priced house wines will be on offer, as well as a small list of international wines, selected to go particularly well with menu.
The ambience will be buzzy and upbeat and the design reminiscent of a weatherworn yet rustically luxurious beach club, offering a warm and relaxed hideaway for all seasons. The restaurant will seat 78 in total, including seats at the bar and high tables at the pass looking onto the open kitchen. “There won’t be a fishing net or anchor in sight,” says Godik Hayward. “We want our guests to relax in a laid-back, do-as-you-like environment, as if they were enjoying their meal barefoot on the beach.”
There is a separate bar area for drinks, offering a selection of signature cocktails as well as seafood bites, including a lobster toasty, squid ink crackers, and a fish-finger sandwich: “We expect that many locals will come to the bar for a quick drink and a bite for lunch or in the early evening when they don’t have the time to enjoy a full meal at the restaurant,” continues Godik Hayward.
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