_Spinach

Hello Seabag, A little bit about me, I have been in hospitality for as long as I can remember and opening a restaurant was the life long dream.. This is my first restaurant of my own, my last previous job was operations manager for Corney and Barrow, so as well as being a massive foodie look out for the wine list, I'm big on my wines. My manager is Jenny, she has come down from Manchester having previously worked in the art word and hospitatlity part time. She realised that she didn't want to sit in front of a computer any more and the restaurant world was where her heart lay. She is big on her beers, so hopefully you like what she has put together. And lastly is Bryan our head chef. He is English but has been living in Australia for the last ten years working in a Greek Restaurant. He is very passionate about food, and an amazing cook. I've had the hard job of eating the food he has been cooking as we build the menu. As I said pop your head in and introduce yourselves, we would be happy to meet you.

Hello Titch Juicy, Hopefully we will be the perfect medium for you and your friends. Spinach will follow the same cost margins all Restaurants do to stay afloat. We are not basing ourselves like to like with Ottolenghi just the closest comparison. We will not be anywhere near as expensive as Ottolenghi. I would imagine some of the reasons his Restaurants are as pricey as they are is because some of the ingredients they use are rare and hard to get hold of and the industry issue of high rent; All his sites are central, and knowing that Five Guys are paying something ridiculous like ?500k a year to be in Covent Garden I dread to think what everyone else is paying. As soon as we are in and menus are finished (just fine tuning the last bits) we will pop them in the window for you to have a look.

Also, now seriously considering 'Curly Kale' as the name for Spinach No.2!

Hello all, yes the rumours are true, Spinach will be replacing Le Chandelier. We will be a vegetable focused restaurant open breakfast through to dinner, where veggies have equal billing to meat and fish. As *Bob* rightly deduced, Ottelenghi style is definitely the best way to describe it. I thought long and hard about the name and weirdly it was actually a real toss up between Spinach and Veggie Farts. In the end knowing how many children live in East Dulwich, we figured every one maybe wouldn't want their kids running wild shouting that they 'want to go to farts'! (Maybe we chose wrongly - all publicity is good publicity after all) Providing everything goes ok we plan to open beginning of October. In the mean time, please feel free to pop your head in and say hi (and if anyone fancies helping with a bit of painting I will be forever thankful!)