Simmonds set to open experimental year-long pop-up restaurant

Adam Simmonds has announced plans to launch a 12-month pop-up restaurant in Soho before the Chef opens his own high-end permanent venue in early 2018.
 
The temporary site will be called The Test Kitchen and will see Simmonds cooking an experimental menu with all guests asked to provide feedback at the end of their meal.
 
Opening later this month, all seating at the pop-up will be at the Chef’s counter allowing Simmonds to deal with every question directly.
 
Based on Frith Street in London, the restaurant is expected to feature mirrored walls which will include details of the menu’s ingredients as well as development ideas for other dishes.
 
Simmonds is known to many for being a finalist on BBC’s Great British Menu in 2014 where he cooked at St Paul’s Cathedral, while he has worked at the likes of Le Gavroche, Le Manoir aux Quat’ Saisons and The Halkin, as well as leading the kitchen at Danesfield House Hotel and Spa.
 
Most recently, he held the job of Guest Chef at the five AA star Bath Priory hotel, and has worked as the Executive Chef at Pavilion and consulted for restaurants in London and Oxfordshire.
 
Changes have also recently taken place at the Abbey hotel in Bath where Rupert Taylor has been installed as its new Head Chef.
 
Taking control of the four AA star hotel and the Allium restaurant, Taylor takes over from Chris Staines who spent five years at the site.
 
Taylor’s arrival is set to result in the introduction of a new menu featuring the likes of turbot with brown bread sauce and smoke mussels, and venison rolled in hay ash with red cabbage puree and broccoli.
 
Born in Bath, Taylor has held various Chefs jobs throughout his career including being Chef de Partie at Heston Blumenthal’s Fat Duck in Bray, Sous Chef at Jamie Oliver’s Fifteen in Cornwall and Head Chef at the Bell at Skenfrith in Monmouthshire, as well as being a Consultant for the two Michelin starred Whatley Manor in Wiltshire.
 
By Owen Mckeon
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