The most celebratory season of the year is officially here, and this November, our clients have got more creative than ever: sit back and let the hospitality industry's finest take care of you. This month, we launch Chefmaxxing with John Javier (best black book in the business?), celebrate Beaujolais Nouveau with Honey Spencer, and welcome Noble Rot to Edinburgh’s The Palmerston. Meanwhile, over at Luca and Nipotina, it’s raining white truffles. Not a bad way to kick off the festivities.
LATEST NEWS
Welcoming Cornus and Medlar
We're thrilled to be working with David O'Connor and Joe Mercer Nairne on both Cornus and Medlar. A neighbourhood favourite since its opening on Chelsea's King's Road in 2011, Medlar is the first restaurant from the duo. Following this, they opened Cornus in August 2024 which, with Executive Chef Gary Foulkes, at the helm, earned a Michelin star just six months later.
Launching soon: Sit With Us
This month, Polina Sychova and Eugene Korolev, the duo behind acclaimed Notting Hill restaurant SINO, will open Sit With Us, a new modern coffee bar and bakery in Notting Hill. Sit With Us is built around bringing people together and rethinking what coffee can be. There will be weekend DJ coffee mornings, guest coffee collaborations, bakery tastings and further events to encourage the local community and beyond to come together over coffee.
WHAT'S ON THIS MONTH
StreetSmart’s 2026 campaign kicks off on 1st November, with participating restaurants adding a voluntary £1 to each table’s bill to support the charity. Cosy up at Baráki by Pyro's winter terrace from 5th November, with open-fire cooking, warming cocktails and resident DJs. LUCA’s signature, five-course truffle menu returns on 3rd November; also celebrate truffle season at Nipotina with its collaboration with author Giulia Crouch, available from 11th November. On 12th November, The Palmerston will host Noble Rot, bringing its loved dishes to Edinburgh. Caia's Chefmaxxing series launches on 16th November with Bus Palladium's Valentin Raffali; his menu is on offer the following two Mondays. For Beaujolais Nouveau Day on 19th November, Sune is welcoming Sargasso’s Will Gleave for a Lyonnaise lunch, followed by a barreling party. On 24th and 25th November, Osip and Canada’s two-Michelin-starred Restaurant Pearl Morissette are teaming up for the final Osip Collaborates: Plot 26.
SOMMELIER SPOTLIGHT: HONEY SPENCER
What's been the biggest learning curve in bringing The Poet to life?
Learning to delegate! Sune is a family restaurant and, until recently, Charlie and I were involved in every part of it, including leading service several times a week. Learning to let go and trust the team to run things has been a bit wrenching to be honest. That said, our team is incredible and they care so much for Sune, I know they are doing an incredible job.
What's your perfect pub order: a drink and a snack?
A Scampi Fries Scotch Egg and glass of crémant, please!
What bottle on The Poet’s wine list best encapsulates the pub, and why?
Isabelle, our Head Sommelier, and I share a love of Christian Tschida - particularly his Cuvée Kapitel. We envisage it working well in The Poet's dining room as it’s such a crowd-pleasing red. Oh, and the most charming Beaujolais Blanc from our good friends, Obora.
What about Farringdon excites you most as the setting for The Poet?
It could possibly be the fact that Fabric is one of our closest neighbours… I love a dance after work.
