The Handbook
The Handbook
By | 10th May 2012

This summer sees the launch of The Seagrass, a part time ‘squatter’ restaurant in Chapel Market, one of London’s most established foodie areas. Pie and mash shop by day, this hidden Victorian gem transforms into a gastronomic delight by night.

Open only on Thursday to Saturday evenings, the restaurant has a seasonal menu that changes every week and specialises in fresh seafood sourced from the surrounding suppliers in Chapel Market and game from The Wild Game Company.

Dishes on the £30 per head for three courses menu include Pan Fried Squid in Chilli Butter with Rocket, Chorizo and Pine Nuts, Wild Highland Pigeon Breast with Leek, Mushroom and Parmesan Risotto, Lobster Thermidor and Venison Haunch Fillet with Triple Cooked Chips and a Redcurrant and Port Jus. There’s also a BYOB policy.

The Seagrass is the brainchild of four dedicated foodies: Ruaridh Emslie (The Wild GameCompany) Dan Boxall, Isabel Widowson and Head Chef Ian Sims (Mussel Inn, Edinburgh) who have pooled their experience and passion on this project. When they’re not at the restaurant they can be found selling street food at Broadway and Whitecross Street Markets.

The restaurant is housed in a nineteenth century building with a preservation order on its authentic décor.  All the original features remain, with mosaic floor, tiling and dark wooden pews. Mirrors line the walls and low lighting and candles create a warm and intimate atmosphere. So much more comfortable than a tent outside St Paul’s Cathedral…

The Seagrass, 74 Chapel Market, Islington, N1, 07902 015 200