Liberty is celebrating its 150th anniversary with the launch of a new restaurant, Seventy Five at Liberty, opening on April 8. Located on the second floor of the Regent Street store, the restaurant is the first stand-alone dining venture from British hospitality group Goose + Berry.
Led by Head Chef Joe Holness, formerly of Fera at Claridge’s and Da Terra, the menu focuses on modern British cuisine emphasising seasonal, locally sourced ingredients.
Dishes include goat’s cheese and almond croquettes, torched mackerel with pickled carrot, Swaledale chicken breast, and Hampshire pork chop with salsa verde.
A dessert menu features options such as chocolate mousse with preserved cherries.
Seventy Five also offers all-day brunch and afternoon tea, with the latter created by head pastry chef Lizzie Ross.
Cocktails are inspired by Liberty’s LBTY fragrance collection, with names and flavour profiles based on specific scents.
The restaurant’s interiors reflect Liberty’s arts and crafts heritage, combining bold prints and layered textures in warm tones. Design features include Chinoiserie wall panels, botanical wallpapers, and a bespoke fabric ceiling installation.
Seventy Five will also host a rotating Artist in Residence series. The first is Sir Quentin Blake, whose work will be displayed and available to buy.
Bookings can be made at 75atliberty.com.