The Handbook
The Handbook
By | 16th January 2014

For 2014, Brooklyn’s Brad McDonald takes the helm at Marylebone’s The Lockhart, relaunching the Seymour Place venue with a new menu of regional ‘Deep South’ dishes from Southern States such as Alabama, Georgia, Louisiana, South Carolina and his native Mississippi.

Alongside his refined approach to Southern cuisine, the style of The Lockhart is also informed by McDonald’s previous culinary ventures in New York where he was part of the team behind Colonie and Gran Electrica in Brooklyn.

The dinner menu sees snacks and appetizers including Grilled chicken oysters in a yellow mustard sauce, Smoked mallard gumbo and Tokyo turnips and country ham. Mains feature Stuffed Quail in a Madeira sauce with cured bacon jowl, Hot smoked mackerel with devilled egg sauce, Venison saddle and roasted apple with red eye gravy and BBQ smoked beef shortrib and coleslaw for two. Desserts are more classical with Pecan Pie, and Creole style rice batter Calas.

Lunch will focus on a handful of traditional Southern dishes including the classic Shrimp and Grits –cooked in a mixture of milk and water and finished with butter, mature cheddar cheese, and a homemade chili sauce. Shrimp are sautéed in bacon fat and served with gravy of mushrooms, garlic, lemon juice, white wine, and spring onion. Diners can also expect Catfish po’boy with remoulade sauce and salt & vinegar crisps and Muffuletta and salt & vinegar crisps.

The Lockhart is owned by Texan couples Gwen and Chris Wren and Shelby and Dunny Wanstrath. The space comprises of an upstairs restaurant (seating 60), open kitchen and chef’s table as well as a downstairs dining room (seating 30) and bar serving bourbons and wines. The venue is furnished with pieces from vintage antique markets including old railway benches and antique sideboards.