Jason Atherton and The Social Company are excited to announce a new concept for the group’s popular French bistro, Little Social, following six successful years of trading. The new restaurant is to be called No.5 Social and will celebrate seasonal British produce under the leadership of Executive Chef, Kostas Papathanasiou and Restaurant Manager, Nils Cassignol. Little Social will close for a major refurbishment on Friday 19th April and will reopen with a new look and menu to match on Wednesday 8th May.
Speaking of the project, Atherton said: “Kostas has been an important part of The Social Company for the past three years and Irha and I felt it was time he was given his own project to run. We are sad to say goodbye to Little Social. It has been a hugely successful restaurant since its opening in 2013, however, we felt it was time for a new direction and know Kostas and Nils together, will make a great team and success of No.5 Social.”
Formerly, Senior Sous Chef at Atherton’s Michelin-starred Pollen Street Social, Kostas has worked in some of the UK’s finest establishments including The Ledbury and The Fat Duck. The new menu will draw from Papathanasiou’s wealth of experience and will focus on accessible, seasonal ingredients while championing the best of British produce.
Menu highlights will include; English heritage tomato salad with goat’s curd, almonds and fennel; Poached Hebridean halibut, celeriac truffle emulsion and purée with pickled mushrooms and a black truffle beurre blanc; Roasted Herdwick lamb chop and cannon fillet served alongside crushed Jersey Royal potatoes, spring peas, cucumber and mint. To finish, guests can opt for sweet delights such as; Richmond Park honey, oat crumble, milk ice cream and meringue and a Chocolate fondant served with homemade blackcurrant sorbet. The ever-changing menu will also be illustrated with a celebrated British ingredient to mark each season – linking back to the restaurant’s dedication to supporting homegrown produce.
The wine list will encompass both English and international selections with a focus on lesser known varieties from Europe. Bottles will start at £28, with 14 available by the glass from £10. The carefully curated cocktail list, again, with seasonal British ingredients at its core has been curated by the Group’s Bar Manager, Jay Doy. Drinks will include; Dandelion, a combination of dandelion root, nettle tequila and agave finished with a sorrel solution and Rhubarb, a blend of rhubarb wine, sloe gin, and rosehip cup.
The restaurant interiors are being led by Rosendale Design to create a relaxed yet elegant dining space. The 60-cover restaurant will be much brighter than previously and will feature a neutral colour palette with accents of earth tones, pale pinks and deep blues creating a welcoming atmosphere. Rattan light fittings and timber feature panels will imbue the restaurant with a natural warmth while the intimate banquette seating will be reupholstered with a stylish duck egg blue fabric.