This week’s round-up features a new countryside café and a pizza chain expanding to the South-west, bringing fresh ideas and big flavours to the UK’s food scene.
Farm Caff
Tucked away in the rolling hills of Castle Cary, Somerset, Higher Farm is Farm Caff, a bold new project aiming to reshape how we think about farming, food, and connection to the land.
Founded by brothers Giacomo and Matteo Grasso, Higher Farm is built on a mission to replace industrial agriculture with regenerative practices that support the environment, local economy, and human health. Since acquiring the former dairy farm in 2023, the duo has transformed it into a 50-acre hub of biodiversity, where nature and farming work in harmony.
At the heart of the project is the newly opened Farm Caff—a 35-seat dining space set in a restored barn with sweeping views across the farm and surrounding countryside. Guests are invited to enjoy hyper-seasonal, produce-led menus created by chef director George Barson, who used to work at River Cottage and Dinner by Heston.
Visitors also receive a map of the farm alongside their menu and are encouraged to walk the land after their meal. It’s part of the brothers’ “table-to-farm” philosophy—a reversal of the traditional farm-to-table model—designed to foster a deeper connection between people and the origins of their food.
In the kitchen and across the farm, the team harvest, grow, and forage as much as possible, with a wide range of vegetables and herbs already thriving. Under Farm Manager Bex Ashton, the fields and polytunnels are producing everything from spinach, broad beans, and beetroot to tomatoes, herbs, and sweet peas.
Marvee's Food Shop
Chef Dom Taylor is set to open his second restaurant, Marvee’s Food Shop, on May 9 in Ladbroke Grove. A fun and heartfelt tribute to the classic Caribbean takeaway, the new spot draws inspiration from Dom’s childhood, his family heritage, and the vibrant food shops he grew up visiting across London.
The name itself is a nod to his mother, Marveline—affectionately known as Marvee.
Following the success of his first solo venture, The Good Front Room, a 10-month elevated Caribbean residency at The Langham, Marvee’s Food Shop takes things in a more relaxed, playful direction.
Set within a music and events space just off Portobello Road, the restaurant will seat 60 guests between its cosy dining room and sun-soaked terrace. The food celebrates bold, familiar flavours rooted in Caribbean culture, but reimagined through Dom’s creative chef lens.
Guests can expect twists on traditional dishes, like Bammy and Jamaican Festival bread—reworked into waffles and served with toppings like jerk chicken, crispy spiced banana blossom, or boneless curry goat.
For dessert, expect nostalgic favourites with a twist, like old skool cake & custard and roasted plantain and molasses soft serve. Drinks include Caribbean staples like pineapple punch, peanut punch, and carrot juice, alongside a curated selection of cocktails, wines, and beers from UNDR’s bar.
He said: “Marvee’s Food Shop is something I’ve been dreaming about for years. It’s the kind of place I’ve always wanted to create — one that brings together the food memories that shaped me. From childhood days in Jamaica to watching the women in my family work their magic in the kitchen, and of course, everything I’ve learned from my mum, Marvee.
“She’s the heart of this project, and she’ll always have a seat in the restaurant. Every project I’ve done has been rooted in love for Caribbean heritage and flavour — and this is no different. But I want to be clear: this isn’t The Good Front Room. That’s its own thing, and there’s more to come on that at a later date. Marvee’s is a different vibe. More relaxed, more everyday.
“It’s another way for me to keep challenging the stereotypes around Caribbean food in the UK. I can’t wait to open the doors and welcome the community — old friends and new.”
SINNERS
A bold new venue is arriving in Hoxton this spring. Sinners, a multi-purpose space combining food, drink, work, and entertainment, is set to open with a two-level concept that promises something for every mood.
The first part of the venue, The Eden Lounge by Sinners, opens its doors on May 1. Designed as an all-day dining space and a relaxed co-working hub, The Eden Lounge is made for freelancers, creatives, and social locals alike. With natural light, botanical-inspired interiors, and plenty of greenery, it’s as welcoming as it is functional—offering comfortable seating, fast Wi-Fi, and plenty of charging points.
The all-day menu caters to early birds and night owls alike, with dishes that are both satisfying and affordable. From brunch plates like French toast with rhubarb jam and orange yoghurt to savoury options like poached egg with hummus and harissa on flatbread, the offering is wide-ranging. Light bites such as croquettes, grilled prawns, and spring rolls are perfect for snacking or sharing, while hearty mains from the Forbidden Feast section—like roast poussin or lamb rump grilled over open fire—bring bold flavour to the table.
But once the sun goes down, Sinners shifts gears. Downstairs, guests will discover Sinful, a late-night entertainment space designed for immersive evenings filled with drinks, music, and unexpected moments. Whether you're easing into the weekend or dancing well past midnight, Sinful promises an after-dark experience that brings Hoxton's nightlife to life.
RUDY'S PIZZA
Rudy’s Pizza Napoletana, the much-loved Neapolitan pizza brand born in Manchester, is expanding to the South Coast with a brand-new pizzeria opening in Brighton this Spring 2025.
Set to take over the former Chilli Pickle site in Jubilee Square, right in the heart of Brighton’s North Laine, the new 3,500-square-foot restaurant will seat around 160 diners and showcase Rudy’s signature minimalist, industrial design.
Rudy’s is known for its authentic, soft Neapolitan-style pizzas, which are cooked in just 60 seconds using traditional ingredients sourced directly from Naples.
Since its first opening in Manchester’s Ancoats in 2015, the brand has built a large following and now operates over 30 sites across the UK, including popular spots in Soho, Shoreditch, Spitalfields and Tottenham Court Road.
The Brighton pizzeria will continue the brand’s tradition of pizza-making excellence. Rudy’s pizzas are made using Caputo ‘00’ flour, fermented for 24 hours, and cooked in a Stefano Ferrara oven to produce a light, airy crust. Toppings include San Marzano tomatoes, grown near Mount Vesuvius, and creamy Fior di Latte mozzarella. Expect fan favourites like the Margherita, Marinara, and Calabrese, alongside rotating specials and classic Italian desserts.
Rudy’s Brighton will also create around 30 new jobs, with recruitment open for front-of-house, managers, and trained pizzaioli (pizza chefs). The company recently launched its pizzaiolo academy, offering training to both experienced chefs and newcomers to the craft.
Opening date and launch offers will also be revealed soon.
Written by ABi Kinsella
