Claude Bosi to make Bibendum ‘accessible’ with carvery trolley and no tasting menu

The Staff Canteen

Former Michelin-starred chef, Claude Bosi has announced plans to bring back the carvery table when he takes over the reins of one of London’s most iconic restaurants, which opened today (Wednesday, March 29).

The Evening Standard reported that Claude, whose restaurant Hibiscus had its two stars deleted from the Michelin Guide following its closure, plans to make the restaurant more accessible despite serving fine dining food.

He told the Evening Standard: “Fine dining has a bad name.”

He added: “The idea is to bring back a bit of activity between kitchen and front-of-house, and between front-of-house and the diner. People love to see dishes plated in front of them; there is magic to it.”

The carvery trolley will be available at weekend lunchtimes offering a daily selection of beef rib, rotisserie chicken, pork belly and lamb leg.

>>> Related: Claude Bosi confirmed to open restaurant at Bibendum site

Speaking about why there will be no tasting menu, Claude told the Evening Standard: “Chefs are in their comfort zone with tasting menus, I’ve done it myself. But they take away a bit of the point of a restaurant; people are meant to be able to choose what to eat.”

A seafood bar and café will be on the ground floor with a fine dining restaurant situated on the first floor.

The restaurant will be open Wednesday to Sunday, while the ground floor will open its doors seven days a week.

The project is in partnership with Sir Terence Conran and Michael Hamlyn.

>>> Read the full story here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 24th February 2017

Claude Bosi to make Bibendum ‘accessible’ with carvery trolley and no tasting menu