New oyster bar for Marco Pierre White

Renowned Chef Marco Pierre White is set to expand his empire of restaurants further next month by launching a new oyster bar.
Based next door to the Threadneedles Hotel in Bank, London, White’s new eatery will be titled The Rib Room & Oyster Bar and will be launched under the Wheeler’s brand.
The menu looks set to place an emphasis on fish with the likes of grilled Dover sole a la salamander, Whitstable rock oysters and Wheeler’s fish pie all featuring, but diners will also have the opportunity to feed their meat habit with the likes of rib of beef, entrecote of veal with oysters and even shepherd’s pie.
Opening on 9th March, the restaurant will also house a separate area with a dedicated oyster bar.
Speaking about working alongside the Wheeler’s name, White said: “It has a fascinating history as the oldest fish brand in the world and it’s great to be bringing it back to the City after a 20 year absence.
“As custodians of the name, the tradition and history will remain at the restaurant’s heart, but we’ve tweaked and evolved the menu to create an offer that is more in tune with what today’s customers want with lots of meat choices - it’s not just for fish lovers. I’m truly delighted Threadneedle Street will be the location for this new venture.”
The new opening will run alongside White’s other restaurants, which include Steakhouse Bar & Grills in Birmingham, Bristol, Liverpool, Newcastle, Glasgow, Cambridge, Chester and Syon Park, while his New York Italians are spread across Manchester, Sheffield, Oxford, Exeter, Leicester, Stratford upon Avon, Kegworth, Hoylake and Kenilworth.
Another celebrity Chef recently in the news was Simon Rogan who has appointed a new Managing Director to run his Umbel Restaurant Group.
The move means David Simms will oversee all of Rogan’s establishments, which include the Michelin starred L’Enclume in Cartmel, Cumbria, as well as Fera at Claridge’s in London, and both The French and Mr Cooper's House and Garden both based at the Midland Hotel in Manchester.
By Owen Mckeon
Login  Register  Contact