A new restaurant in London’s historical Leadenhall Market opens this month.
The Factory House prizes itself on offering twists on classic British dishes and also has an extensive international wine and cocktail menu.
With a plan and interior that nods to the great Victorian age of innovation and industry, the venue will take guests through a spiral staircase into the vast 180-cover dining room.
An open-grill, foraged food options and gourmet bar snacks compliment the main menu.
Executive chef Sean Davies, previously from the Tate restaurant, will run a seasonal menu.
From September to November, many of the dishes on offer will incorporate wild ingredients such as cob nuts, medlar plums, damsons, wood pigeon, guinea fowl and partridge.
Cocktails take their inspiration from the Victorian age of empire and exploration.
See thefactoryhouse.co.uk
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