Kricket set to bowl over Soho diners
Chef Will Bowlby and front of house Rik Campbell, the team behind cult modern Indian restaurant Kricket Brixton, have opened the doors to their new central London restaurant in Soho.
Located on Denman Street at the south end of Soho, the restaurant is spread across two floors and includes a chef’s counter and bar seating.
With space for 70 diners, the new, larger site brings the best parts of the Brixton restaurant to central London for the first time, continuing their offering of simple and accessible Indian dishes made with the best British seasonal ingredients available.
The menu at Kricket Soho is more extensive than their Brixton site. A new section of the menu is dedicated to dishes made on the robata grill and breads, meats and fish baked to order in their clay tandoor – a benefit afforded by a larger kitchen space.
The Soho restaurant features a dedicated bar, allowing guests to enjoy an even wider range of the punchy, Indian-inspired cocktails for which they are renowned. The duo appointed award-winning interior design firm Run for the Hills to oversee the design and fit-out.
Speaking of their next venture, the young co-founders of Kricket say: “We were thrilled to open our second restaurant in Soho and couldn’t have hoped for a better spot. Much like Brixton, Soho is a unique and creative London hub that has great energy, vibrancy, a brilliant mix of people and ever-evolving food scene.
“We’ve brought our version of modern Indian cuisine to a wider audience.”
The pair have confirmed that their original 20 seat restaurant set inside a shipping container in POP Brixton will remain.
Will Bowlby and Rik Campbell launched their Brixton restaurant in June 2015 serving Indian small plates and cocktails.
The venue is one of the main food offerings at POP Brixton – a pioneering space created to showcase the best and most exciting independent start-ups and businesses.
Only a year into trading, the small, neighbourhood restaurant has picked up a string of accolades.
Will Bowlby was recently nominated for Chef of the year at the 2016 YBF’s and labelled as a ‘chef to watch in 2016’.
Learning his Indian cookery skills in Mumbai, before mastering the modern techniques of London’s Cinnamon Kitchen, Will Bowlby combines the best of British seasonal ingredients with authentic Indian recipes and spices, in a relaxed, informal space.
The Brixton site – a firm favourite amongst celebrity chefs, including Pierre Koffmann and Michel Roux Jr – was nominated for the ‘Worth the Queue’ category in this year’s Evening Standard restaurant awards.
Signature Dishes at the Brixton venue include samphire pakoras, with chilli garlic mayonnaise, date and tamarind chutney; Lasooni scallop with wild garlic, poha, seaweed; Keralan Fried Chicken with curry leaf mayonnaise, and pickled mouli and grilled lamb rump with black stone flower, burnt onion raita with wild garlic chutney.
Kricket has been backed by the White Rabbit Growth Fund, a hospitality investment vehicle founded by Chris Miller. WFC was the main contractor on Kricket.