A new restaurant called Canal opens next week from the team behind Crispin, Bar Crispin and Bistro Freddie, overlooking the Grand Union Canal in Westbourne Park.
In the former HQ of the London Taxi Drivers’ Association, now the Mason & Frith hotel, the all-day restaurant promises to “celebrate the best of British and European produce and closely follow the seasons”.
It is is run by the top team of chef Adrian Hernandez Farina and manager Sean Cooper. New Yorker Adrian has worked at Thomas Keller’s iconic French Laundry in California, as well as Peckham’s Coal Rooms, the Chiltern Firehouse and most recently Humo in Mayfair. Sean most recently headed the front of house at The Fat Duck and before that worked at The Quality Chop House and Muse by Tom Aikens.
Portland crab doughnuts; Trombetta courgette with stracciatella and pangrattato; Ricotta agnolotti with cavolo nero and pecorino; Red mullet with bouillabaisse, mussels and Mangalitza sausage; and Cornish john dory with lemon dill butter and monksbeard. Cocktails will be by east London’s A Bar with Shapes for a Name, and the wine list is mainly European.
There are long communal tables, a central bar overlooking the Grand Union Canal and two big south-facing terraces.
