AUTUMN AND WINTER AT TOKLAS
Toklas restaurant is delighted to announce the appointment of Chris Shaw as Head Chef of the 120-cover restaurant, located just off The Strand. Shaw has climbed the ranks at Toklas, previously working as Senior Sous Chef, and will oversee the restaurant’s Mediterranean dishes, alongside the snacking menu for the adjoining bar.
NEW HEAD CHEF
Shaw’s appointment comes following a learned and informed career spent in some of the capital’s most exciting restaurants. Beginning his career at Petersham Nurseries, Shaw progressed through the kitchen to become Sous Chef, before he was appointed Head Chef of Townsend at the Whitechapel Gallery in 2021. Single-handedly transforming the space into a serious destination for food and art lovers alike, Shaw made the move to Toklas in early 2023 as Senior Sous.
With a sustained focus on ingredients, Shaw will continue Toklas’ legacy of vibrant dishes that have earned the restaurant critical acclaim and helped set the Toklas dining room apart from its London counterparts. As ever, flavours of Italy and the Mediterranean will be threaded throughout the menu, in dishes such as Braised cuttlefish and chickpeas served with a punchy aioli, and with autumnal ingredients such as Red partridge with delica pumpkin and blackberries. Toklas chips, self proclaimed by Jay Rayner as “the best” will remain as a side, to pair with seasonal dishes such as Wild mushrooms with grilled sourdough and egg yolk, and Pumpkin and ricotta tortellini with marjoram. As the impending citrus season comes into view, Shaw and team will continue to incorporate citrus imported from the Todolí Citrus Fundacio, utilising rare and lesser known fruits throughout the menu across the bar, restaurant and bakery.
BAKERY APÉROS AND EVENTS
In a season of new beginnings, the restaurant’s sister site Toklas Café and Bakery is pleased to introduce the exciting new addition of evening openings and events. The renowned bakery, lead by Head Baker Janine Edwards and team, will open until 8pm every Tuesday to Thursday serving up Strecci and £5 Negronis, along with freshly-baked Toklas sourdough to take home.
Already a popular lunchtime menu item, the Toklas Strecci is made using highly-hydrated, stretched focaccia dough, cooked quick and hot for a few minutes until the base is crisp and then topped with Italian and wider Mediterranean ingredients, such Courgette and pine nuts or Potatoes and ‘nduja, making for the perfect accompaniment to a stiff Negroni. Bakery Apéros will take place every Tuesday, Wednesday and Thursday from 5.30pm-8pm at Toklas Café and Bakery.
Alongside Bakery Apéros, the team has curated a roster of events to take place in the back room. Beginning on November 16th, Toklas will host a celebration of Beaujolais Nouveau, with a ticketed masterclass run by Martina Marini of Les Caves de Pyrene. The evening will delve deep into the diverse regions of Beaujolais, serving wine by the glass, bottle or flight, with bread, charcuterie, cheeses and madeleines to pair.
More information and tickets for the Beaujolais Nouveau celebration can be found via the Toklas website.
WEDDINGS AT TOKLAS
Following a string of hugely successful wedding parties held at Toklas over the two years, the restaurant now has approved licensing to conduct the ceremony with the wedding breakfast, on site.
Having acquired their wedding licence in summer 2023, Toklas’ wedding programme offers a multitude of versatile spaces throughout the restaurants for wedding guests. From the unique and expansive 3000-square-foot garden terrace, to the cosy bar and stylish main dining room, the restaurant provides enough room to accommodate up to 300 guests to celebrate throughout the day, from the ceremony to after party.
The full Toklas events brochure can be found here.
For more information please contact firstname.lastname@example.org
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