We talk with Nuno Mendes at his recently opened restaurant, Corner Room, to learn more about his second opening within the Town Hall Hotel in Bethnal Green...
What is The Corner Room?
Located by the former council chamber of the 100 bedroom Town Hall Hotel, The Corner Room offers an alternative to Viajante. But unlike Viajante, we don’t take bookings and offer a written menu. Eight chefs ensure continual service from midday to midnight.
Where is it?
Rather than running behind a ‘store front’, The Corner Room is tucked away on the first floor. This means you need to walk through the building to get to it - which I like.
How important is your adopted home to you?
I’ve lived in East London for seven years because it’s where I like to be. I believe neighbourhoods are becoming more important for Londoners to cling to. Above all, I want The Corner Room to offer locals a fun, casual and affordable restaurant where they can come again and again.
Who designed the room?
Make Mei, a collaboration of Dutch and Singaporean/Chilean talent. It’s designed to reflect a Parisian bistro with dark wood floors, a vintage spiral staircase and an installation of suspended lights.
What dishes might we expect?
A lot of my dishes are based on tradition, while being updated and uplifted. They include: confit cod with crispy skin, clams, herbal porridge and coriander; slow-cooked octopus with potatoes, paprika, leek ash, pickled cauliflower, and smoked cauliflower emulsion; Iberico ham, cooked medium rare with braised carrots and orange.
What’s happening in other matters?
In the run-up to Christmas we’re running an Asian style hawkers' market from 6pm-1am in a marquee, with communal seating along a long table. It’s my step towards improving London’s night scene and I plan to continue it. We’ve also moved my supper club, The Loft, from my home to a warehouse space in Dalston, close to the Arcola theatre. It has a smart kitchen sponsored by Electrolux. By day it’s a canteen, then it becomes something very exciting at night.
What are you predictions for London’s dining scene in 2012?
Although it looked like a suicidal move, opening The Loft, then Viajante, during a time of financial meltdown didn’t stop us being full. Although more choosey about how they spend their money now, people are still spending it. Restaurateurs need to be clever and keep guests excited. You can’t just open a plain old restaurant anymore.
Are guests disappointed when you’re not cooking?
I used to worry about that, but now have team I trust. We’ve built a strong, structured business which has to exist without me too.
www.cornerroom.co.uk
