The Handbook
The Handbook

Fox & Grapes

By | 19th January 2011

Lyon born chef Claude Bosi of Hibiscus fame is branching out from his sought-after Mayfair eatery, with Wimbledon gastropub, Fox & Grapes. The new venture is a collaboration with brother Cedric and former sous chef at Hibiscus, Patrick Leano. Cedric previously ran Claude’s former pub, The Bell in Yarpole – nearby the village of Ludlow where Hibiscus itself was born. Patrick has worked with Claude’s team for two years and was previously with Eric Chavot at The Capital in Knightsbridge.

The Fox & Grapes will be dedicated to cooking the very best of what’s in season and the opening menu will see winter classics including Roast Cornish Cod with Poached Egg and Mustard sauce; Calves Liver and Onions with Gravy and suitably hearty desserts such as Apple and Cinnamon Junket with Shortbread and Treacle Tart.

In keeping with its ‘Best of British’ theme The Fox & Grapes will also serve a wide selection of beers and ales many of which are brewed right here in the capital. The pub will seat 80 people and if you don’t fancy the drive back into town you’ll be pleased to know that it doubles as a micro hotel so you can even stay over in one of its three bedrooms.

This British theme is certainly a departure from the chef’s French background. He was born and bred in Lyon where he completed his apprenticeship before moving to Paris and working at Alain Passard’s L’Arpege and Alain Ducasse.

Having moved to England in 1997, he cut his teeth as head chef at Overton Grange where he was awarded a Michelin star in 1999 and went on to open Hibiscus in Ludlow in 2000 with wife Claire. Two Michelin stars later they relocated the restaurant to London in 2008. Hibiscus has been nominated one of the world’s top 50 best restaurants.

Fox & Grapes opens 1st Feb.