Lucy Pedder and Natasha Cooke met in the kitchen at Medlar in Chelsea, and worked together at the Sands End in Fulham and Cross Keys in Chelsea before setting up together as the Cooking Collective, catering and running pop-ups.
At Lupins they will offer small plates of what they call – perhaps optimistically – “sunshine food”: seasonal British ingredients infused with global flavours.
This translates into dishes such as sumac lamb scrumpets and pomegranate molasses, or chipotle roast pigeon with charred baby gem and carrots.
Lupins will also serve cocktails, and three-quarters of the wine on its list – by Suffolk-based Smashing Wines – will be natural, organic and biodynamic.
The name? “We named Lupins after the English garden flower – we wanted it to sound friendly and informal,” Pedder and Cooke explain. “Lupin seeds are also a snack in the Mediterranean and Latin America.”