Hartnett Holder & Co
Hartnett Holder & Co is a relaxed, stylish and comfortable upscale restaurant - full of character, yet unpretentious. Angela Hartnett and Lime Wood’s Luke Holder, with their team, create locally sourced English dishes with a respectful nod to the seasons and to Italian culinary ideologies. This collaboration is reflected in their fresh, confident approach ensuring that this is "fun dining, not fine dining".
Hartnett and Holder’s food is out-and-out British yet comes with the much loved Italian approach to eating - where sharing and provenance is everything. The style is chefs’ home-cooked food not chefs’ food cooked for restaurants. Both Angela and Luke are famed for their informal, grounded style of cooking and their respect for local produce.
Expect a menu of Italian influenced forest dishes with English classics, pulling together both Chefs much admired signature styles, which will remain constant and other dishes on the menu will change daily with forest and seasonality being the driver.
Starters on the menu include mackerel with elderflower & apple or pizzetta with quail egg, taleggio & spinach.
Pasta comes in the form of agnolotti with pappa al pomodoro or linguini with goat bolognaise.
Meat courses feature lamb saddle, stuffed courgette flower, lardo & lamb heart.
Being within casting distance of the sea the local fish dishes are plentiful showcasing red mullet with crab puttanesca dressing or plaice with smoked sweetcorn, cockles & chilli.
Sharing dishes on the menu include monkfish (served whole) with blackened red peppers, balsamic & basil or Cumbrian native t-bone with spruce asparagus.
One of the most high-profile female chefs in the restaurant world. Angela worked under Gordon Ramsay at Aubergine, and then under Marcus Wareing where she soon became Head Chef at Pétrus. In 2004 she gained her first Michelin star. In 2008 she launched Murano in Mayfair.
He's worked in some of London's busiest and most exclusive restaurants including Orrery, The Sloane Club, and the Oxo Tower on the South Bank. Luke then spent a year cooking in the Italian kitchen of Enoteca Pinchiorri, 3 Michelin stars, in the heart of Tuscany, Florence - this experience ultimately changed his philosophy on food forever and firmly placed his focus on cooking locally and seasonally, at the highest level.
For any further information please call us on 023 8028 7167