Stevie Parle to open Town restaurant on Drury Lane

Chef and restaurateur Stevie Parle will open a new restaurant and bar named Town on Drury Lane in London’s West End on the 12^th of May 2025. The venue will focus on sustainable British produce and aims to establish new relationships with growers and producers. 

Town’s kitchen will be led by Parle alongside Executive Chef Olly Pierrepont, formerly of Luca and La Trompette, Head Chef Andy Bright, who has worked at Kerridge’s Bar & Grill and Fera, and Zinzan Riess-Hollier, previously of Luca and Padella. The menu will prioritise high-quality ingredients, with dishes such as Potato Bread with Wildfarmed Beef Dripping, Day Boat Crudo with Tomato Water and Todoli Grapefruit, and Wood-Grilled Romney Marsh Hogget with Chianti and anchovy butter. Desserts will include Morello Cherry Pie with Cherry Stone Ice Cream and a Canelé-like Nikka Whisky Kashi.

An interesting aspect of Town is its partnership with Wildfarmed, a regenerative farming initiative co-founded by Andy Cato. Town will be the first restaurant to serve Wildfarmed Beef, sourced from its own herd of 100% grass-fed cows raised in Oxfordshire. It will also source produce from L.A.M Farm in Kent and The Goods Shed, a sustainability-focused supplier in Kent. Cured meats and sausages will come from Mangalitsa pigs at Coombeshead Farm in Cornwall.

Parle began his career at The River Café, before Moro, Petersham Nurseries and the Spotted Pig in New York. In 2010, shortly after opening his first solo restaurant, Dock Kitchen, he was named Young Chef of the Year. Since then, he has built close relationships with farmers, growers and producers. Stevie has opened several London projects, including Rotorino, Craft London, Palatino, Sardine, and JOY at Portobello Docks. He is also the founder of the fresh pasta brand Pastaio. 

The drinks programme at Town Bar has been developed by Kevin Armstrong, owner of Bethnal Green’s Satan’s Whiskers. The cocktail menu will feature both classic and original drinks, including options with lower alcohol by volume. The wine list will offer a range of old and new world selections by the glass and carafe, as well as a selection of rare bottles.

The restaurant’s interior has been designed by North End Design, and it comprises elements such as lava stone countertops, a lacquered green kitchen, and an illuminated coffered ceiling. The space incorporates primary colours and curved details, with furnishings such as Jacobsen chairs and a solid sapele bar.

Stevie Parle commented: “Town is the biggest, most ambitious project I’ve ever done. We are helping to pioneer a genuinely new approach to restaurant supply chains, built on knowing every farmer who grows what we cook. A team of some of London’s most skilled cooks, great drinks, and slick and friendly service in a fun space, all designed to help you forget the day-to-day — and to remember how good things can be when food, music and good people come together in the right room.”

Food Desk
Photo credit: Sally Gurteen

For further information, visit Town’s website here.