Brand new chapter
|Loin of lamb with pesto roasted aubergine, garlic purée, |
green olives and balsamic vinegar
When Philip Howard decided to step down from double Michelin starred, The Square, and sold the restaurant with joint owner, Nigel Platts Martin, to the MARC corporation. He wasted no time to open another restaurant called Elystan Street in Chelsea, on the former site of Tom Aikens. After 25 years at The Square, I think Philip had indeed made a right decision to have a fresh start to focus on something else. I felt that even though the cooking and the hospitality at The Square was outstanding, it had become slightly dated and missing a spark. Philip described the cooking at Elystan Street as modern British in essence and ingredients lead, the menu is the usual a la carte format with mains costing around the £35 mark.