Premier Hospitality

Albion Clerkenwell

Albion Clerkenwell

Albion Clerkenwell

Albion Clerkenwell

Credit image to Paul Raeside

British restaurant group Albion has opened its fourth and largest site in London’s Clerkenwell. The new restaurant includes an oyster bar, pie room, charcuterie corner and cocktail space.

Located at 63 Clerkenwell Road, the site takes inspiration from Britain and celebrates British designers. The main contractors on the project were WFC and the main architects on the project were Spin Architecture.

Spin Architecture owner Isabelle Chatel de Brancion worked alongside Albion owner Peter Prescott to create the final look of the new restaurant.
Speaking to Premier Hospitality magazine, Isabelle said: “The ground floor is in line with The Albion spirit but slightly revisited and includes recognisable items such as the white metro tiles, the oak floor and the tables but there are also a lot of new things. On the lower ground floor the idea is that it is very British and expresses the nice things about Britishness, so on one side it is more about the countryside with oak, preserved moss and leather. On the other side there is the pie room which is more about industrial Britain where we used corrugated metal, exposed concrete and metal and wood chairs.”

Standout features at the new restaurant include a preserved moss wall, which is made from hand-picked moss from the English countryside and a stable door made out of welded metal sheets.

Albion Clerkenwell

Credit – Paul Raeside

Isabelle added: “There are a lot of different spaces so people can be in different moods and really find a space that they want to be in. There are sofas if you want to relax and a bar/café window if you want to be part of the city, so there are lots of different atmospheres to suit the mood you are in and what you want to do.”

Dishes at Albion Clerkenwell include the Full Albion traditional cooked breakfast; duck egg breakfast plates, sausage and mash, fresh fish, hot sandwiches and snacks. A range of teas, coffees and juices are also available and diners visiting on a Sunday can indulge in a roast dinner or an all day brunch.

The oyster bar will serve a wide array of seafood and shellfish options, with the pie room offering a changing menu of five fresh pies served with beer. A cheese and charcuterie ‘corner’ is located downstairs as well as a cocktail bar serving original cocktails in the evening.

Isabelle added: “We have had good feedback. People like it because it is quite dynamic in terms of space. It is also quite young and although it has a lot of Albion themes attributed to it, it uses more graphics and is trendier.

“It has been a dream project because it is a big restaurant – it is the biggest restaurant we have done as a company. It was a very exciting project and was a very important project for us. We are very happy with the result.”


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