Distinctive new restaurant & speakeasy serving elevated Irish & British fusion delicacies, with world-class mixology and unrivalled hospitality, in an environment of latest sophistication
This week, the much-awaited BÓHA London opens its doorways at 562 Kings Street. The world class restaurant & speakeasy will supply a novel new eating expertise, fusing the most effective of Irish and British delicacies, alongside meticulously created cocktails, wines and Champagnes, in an environment of immersive refinement.
BÓHA London is the primary iteration of what’s set to change into a very international model, whereas the mud continues to be settling in London, its founders have already got their sights on Miami, Dubai, and New York.
With area to accommodate 140 company throughout the principle flooring, beautiful lined terrace, and downstairs speakeasy and cocktail bar, BÓHA London embodies sophistication and enjoyable. The restaurant’s modern, Irish-British fusion menus will showcase a lighter, extra playful facet to the 2 cuisines, serving superbly offered sharing plates that includes the best substances, with a concentrate on distinctive seasonal produce, sustainably sourced.
BÓHA’s distinctive new strategy can be mirrored in every dish on the menu, with bar bites and snacks (Amh & Beag) together with foraged mushroom toast served with whipped cauliflower & truffle and a cherry caramel burnt Cambridge cream, served with foie gras, charcoaled milk bread, and hazelnut.
The menu’s greens and extra (Glasraí & Níos mó) providing features a Kerrs Pink potato carpaccio, served with previous Winchester custard and pickled shallot, and an indulgent hispi cabbage in home dry aged bacon and beef dripping.
Lager plates for the desk (Don Tábla) embrace a signature Wagyu quick rib Irish stew, with stout, malt onions and fermented celery; alongside a deliciously low-calorie herb-fed Yorkshire natural half-chicken, garnished with burnt lemon, and rooster syrup; and a entire Brixham Dover sole, with brown butter, capers, lemon, parsley and samphire.
The menu’s Síniú (signature) part consists of the spectacular collection of meats displayed in BÓHA’s dry aged locker, together with an Irish chocolate fed Wagyu tomahawk, a Wagyu sirloin, and an Irish whiskey marinated, charcoal cooked Irish Hanger Steak, all on show subsequent to its glass fronted kitchen, permitting diners the chance to look at their steaks sizzle.
Puddings (Maróg) embrace an Irish tackle an Affogato; Báite, with vanilla ice cream, Caravan espresso, and 5 Farms Irish Cream; alongside the chocolate & peanut dessert, with caramelia ice cream, nougat, and crispy sponge.
BÓHA’s stellar cheese (Cáis) choice consists of solely the most effective Irish and British cheeses, together with a Gubbean, a semi-soft, washed rind Irish cheese; a Baron Bigod conventional Brie-de-Meaux type cheese produced within the UK; a Coolea cheese, made in Eire, however with conventional Dutch strategies; and a Shorrock Lancashire Bomb, sourced from the Sharrock household, which has been producing unbelievable cheeses since 1923.
BÓHA’s professional mixologists are masters of their craft, concocting world-class cocktails that push the boundaries of creativity and flavour. A spotlight of the cocktail menu is the Bóha traditional spiced Previous Usual, made desk facet by an in-house mixologist with a uncommon single malt referred to as The Taoscán – the tonka bean, clove, star anise, cinnamon, and cardamom are all torched in entrance company, earlier than the remaining substances are added and the drink is served. The Mon Cheri is made with Le Portier Cognac, Azaline Saffron Vermouth, vanilla, cherry, and Lustau Oloroso Sherry; and My Little Pricey is a moreish mixture of Tanqueray No.10 infused with peach stones, peach, RinQuinQuin, lemon, and English glowing wine, the cocktail menu at BÓHA is a testomony to mixology mastery.
BÓHA London’s founding group consists of Jay Bradley, Founder & CEO of The Craft Irish Whiskey Co., and the brains behind a number of luxurious spirit manufacturers, together with Le Portier Cognac; seasoned hospitality entrepreneur, Chase Hunter; the visionary minds behind Prime Time Lager, Harvey Armstrong and Sam Holmes; and Ian Duignan, MD of The Craft Irish Whiskey Co., and one of many driving forces behind the model’s unbelievable progress. This distinctive new restaurant will supply an unparalleled eating expertise that guarantees refined flavours, a convivial ambiance, and meticulous consideration to element.
Becoming a member of as a key member of the culinary group, Government Chef Anthony Fletcher boasts a powerful background working in Michelin-starred kitchens with Gordon Ramsay Eating places, along with spending 4 years in Hong Kong, working in a few of the island’s prime kitchens. Anthony joins BÓHA from The Ned, the place he redefined the property’s occasions providing, growing iconic dishes on the menus for the brand new Parlour Restaurant, and Jazz Membership within the basement. Anthony can be joined by Head Chef Samuel McClurkin, whose expertise consists of roles in famend institutions comparable to The Sportsman in Seasalter, Kathton Home at The Tyler’s Kiln in Canterbury, Le Manoir aux Quat’Saisons in Oxford, and Tom Kerridge’s The Hand & Flowers in Marlow.
The quickly to be trademark BÓHA ambiance is a harmonious mix of luxurious and heat, reflecting the inclusivity of Irish hospitality. Step inside, and also you’ll be transported to a world of immersive refinement, the place consideration to element permeates each side. BÓHA London’s 1920’s type downstairs speakeasy and cocktail bar transforms right into a vibrant late-night venue, internet hosting a few of the world’s finest DJs, whereas upstairs, its beautiful terrace bar enveloped in lush foliage offers a really perfect setting for year-round al fresco eating.
Jay Bradley, Co-Founding father of BÓHA London stated:
“Having spent a lot of my life travelling the world for my numerous companies, I’ve seen numerous interpretations of Irish and British delicacies, and infrequently it’s your stereotypical bangers & mash, toad within the gap, and fish & chips. Dishes that don’t sit nicely in a refined, excessive power setting, like we’ll supply company at BÓHA.
The British Isles supply a few of the best produce on this planet – our meat, our seafood, and our greens are second to none. These of us who reside right here know that as a result of we see it, however this isn’t the notion overseas, and for my part that’s due to the way in which our cuisines are interpreted. They’re usually heavy, often stodgy, and barely what you wish to eat earlier than an evening out.
What I’ve performed with The Craft Irish Whiskey Co. is to place Irish Whiskey firmly again the place it must be, on the prime of the worldwide hierarchy of luxurious spirits. I’ve performed this by way of perfectionism, craftsmanship, and using scientific strategies and ground-breaking new strategies to create world class whiskeys. That’s what we’re doing with the menus at BÓHA, it’s about showcasing distinctive produce by way of the lens of true Irish and British delicacies, offered in a refined, modern, and enjoyable ambiance, that’s precisely the place company will wish to begin, and end, their evening out in Chelsea.”
BÓHA London is poised to change into the top of high-end eating and mixology experiences within the coronary heart of Chelsea. Reservations at the moment are accessible, to e book please go to bohalondon.com or e-mail howdy@bohalondon.com.
