Matt Lovell and Rob Hampton, have unveiled their latest hospitality venture tomorrow: thirty7 Restaurant + Bar.
In Covent Garden’s theatreland district on Bedford Street, thirty7 offers an all-day dining experience.
Head Chef, Grant Clark, blends experience from New York’s urban dining scene with contemporary European cooking styles.
Grant joins thirty7 via the iconic East Village restaurant, Hearth. He also worked as April Bloomfield’s Sous Chef at The Breslin, and more recently Angela Hartnett’s Cafe Murano and Jason Atherton’s Harrods Social.
The menu presents a selection of ingredient-led plates that are both comforting and innovative, including a Brixham hake served with chorizo fregula and vadouvan spicedlamb shoulder, served with charred aubergine, yoghurt, and mint.
thirty7 Restaurant + Bar marks the third hospitality venture for Hampton & Lovell in the Covent Garden estate, following the success of their acclaimed wine shop and bar, Bedford Street Wines.
Lovell said: “We couldn’t be happier to welcome Grant to the team. His commitment to the use of quality ingredients and his skillset from a varied career make him the perfect fit for our vision at thirty7.”
Featuring booth style seating in the main restaurant and a cosy basement floor bar, the interiors at thirty7 pair exposed brick walls and pipework with burnt orange tones and industrial light fixtures to create an ambiance that is reminiscent of downtown Manhattan.