HH & 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 young vegetable salad with ewes chees, honey and pumpkin seeds or pizzetta with wild mushroom, thyme, garlic & parmesan.
Pasta comes in the form of agnolotti with polenta, truffle & artichoke or squid ink garganelli with crab, garlic & parsley
Meat courses feature Creedy carver chicken with burnt leeks & wet garlic or roast grouse with game sausage & bread sauce.
Being within casting distance of the sea the local fish dishes are plentiful showcasing halibut with girolles and lardo di colonnata or John Dory with sweet white onion and an almond crust.
Sharing dishes on the menu include fillet (for two) with wild mushrooms & bone marrow or whole brill (for two) baked with seaweed & a salt crust.
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
Sample Menus and Opening Times
Open midday until 11pm (for tables bigger than 4 people please call 02380 287 171 or click here to email us).
*The menus change with the seasons and the lunch menu changes at least once a week