Notting Hill seafood restaurant Bucket installs new head chef

Bucket, the Notting Hill sustainable seafood restaurant inspired by Mediterranean beachside eating, has launched a new autumn menu under the leadership of new head chef, Mack Barnstable.

Dishes focus “on the laid-back, family-style eating for which Bucket is already known, with an emphasis on raw dishes and small plates from the kitchen and larger dishes from the grill, all made for sharing,” an announcement said.

“As you walk into Bucket you’re greeted with a relaxed friendly welcome and I believe the food should follow suit”, says Barnstable, who grew up near Lyme Regis, best known for Mark Hix’s Oyster & Fish House.

“The new sharing menu we have created here at Bucket offers a great mix of amazing seafood, bold flavours and seasonal produce. We work closely with our fish suppliers to deliver interesting blackboard specials and guest oysters on a daily-changing basis.”

The new menu includes chalk stream trout tartare with pickled apple, kohlrabi, cucumber and dill; baked scallop with garlic and parsley crumb and romesco sauce; artichoke hummus with artichoke crisps and dukkah; steamed razor clam, butter beans and chorizo; and Bucket sliders, which include a mini softshell crab burger with chilli jam and slaw.

Perhaps now it might get some attention…

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