28-50 Wine Workshop & Kitchen to Open a 2nd Site in Marylebone
March 29, 2012
Xavier Rousset and Agnar Sverrisson, the restaurateurs behind the Michelin-starred Texture restaurant, has secured a second site for its 28-50 Wine Workshop and Kitchen concept. Leisure property advisors Davis Coffer Lyons advised the duo on the acquisition of the new property, located at landlord Howard de Waldens Triangle site, 17-19 Marylebone Lane, London W1.
The shell unit comprises 2,200 sq ft at the new development, secured on a new 20 year lease and expected to open in early June 2012. It is a ground floor and basement unit and will include an open kitchen. Like its sister on Fetter Lane, 28-50 Marylebone will offer a relaxed, wine-focused bar and restaurant offering over thirty wines by the glass, carafe and bottle at exceptional prices and a French bistro-style menu.
Xavier Rousset comments We have always loved Marylebone, there is a special feel about this part of London and its also a real foodie destination. The first 28-50 exceeded our expectations, so we are excited to try it out in the West End.
Josh Leon, Associate Director at Davis Coffer Lyons, said, Marylebone is one of the most popular and successful leisure destinations in London, offering a very niche and unique village feel right in the centre of the West End. Given how rare such opportunities become available in this area, we are so pleased to have completed this acquisition and Im sure 28-50 will prove a tremendously welcome addition to the thriving restaurants and bars in the vicinity.
The new site on Marylebone Lane, will be designed by B3 Designers (Roka, Trishna) and have space for 70 covers over two floors. It will have a contemporary feel, with windows and glass panels from almost floor to ceiling giving lots of natural light, and a striking central bar with space for dining. Wine will also be a key feature, with many bottles on display to guests. The basement will have an open kitchen and a library of wine titles.
Rousset will continue in a managerial role, dividing his time between all restaurants, supported by Fetter Lane manager Ed Newman. 28-50s head chef, Paul Walsh, will oversee the kitchen along with Sverrisson. A similar, if slightly larger menu, will be on offer, including sharing plates and dishes such as plum tomato gazpacho with prawns, olives, basil and extra virgin olive oil, Cornish lemon sole with Jersey royal potatoes, tartar sauce and brown parsley butter, and Valrhona chocolate tart with milk ice cream. Exceptional bar food such as charcuterie, cheeses and burgers will be available all day, as well as a pre-theatre menu for early evening diners.
In addition to the continually evolving wine list, 28-50 Marylebone will offer Roussets unique Collectors List: a selection of wines offered from the cellars of his private collector contacts at significantly reduced margins. The list includes Champagnes, premium burgundy and claret, mature Australian reds and superb value Italian heavyweights.
