The Handbook
The Handbook
By | 29th October 2012

A farmer, a chef and a restaurateur make up the trio that is the Gladwin brothers – team behind The Shed on the former site of The Ark in Notting Hill. Restaurateur Richard Gladwin who’s already been involved in openings including Brawn and Bunga Bunga will manage the new venture.

Gregory Gladwin will supply the restaurant with his own hand-reared livestock from the family farm at Nutbourne in West Sussex plus from other local suppliers -emphasising the seasonal and the foraged. Finally the ingredients will be transformed by chef Oliver Gladwin (Oxo Tower, Launceston Place, Just St James, and River Cottage HQ with Hugh Fearnley-Whittingstall).

The menu is made up of small plates – changing daily according to availability of produce – whether from the farm, locally foraged or freshly caught off the South Coast. You can expect everything from sharing plates of Home-Cured Nutbourne Fennel Seed Salami to Slow Cooked Rabbit Ravioli, Cured Hotsmoked Pheasant Breast, Fast cooked Sussex Rump Beef Steak and Mustard or Crispy Pollock, Lemon Potato Vinaigrette with Foraged Chickweed. Wine is sourced from independent suppliers, including the Gladwins’ own Nutbourne Vineyard.

Interiors have been created by Richard and Oliver and their team who all put their day jobs on hold in order to turn carpenter, painter and builder during restoration works. Everything was personally sourced and built and even barrels which originally transported orange juice from Brazil have been transformed into tables. Further reclaimed furniture, exposed brickwork, candles, mixed level seating and the odd piece of farm equipment are all bought together under an eight foot tractor bonnet hanging from the ceiling.

At the back of The Shed sits the Butcher’s Table – the brothers’ take on the trad chef’s table – offering butchery and cooking demonstrations or a place to host a full dinner party for up to 14.


The Shed

122 Palace Gardens Terrace, W8