Kenyard aids ex-Nobu chef with new venture


A former head chef at fine dining restaurant Nobu is to launch his own Japanese-style pub at London’s Connaught Village.

Scott Hallsworth will open Kurobuta in September, serving small plates of seasonal food and drink based on the unique culinary experience central to Japan’s social scene.

The venture is Hallsworth’s first independently-owned restaurant and he has worked closely with Kenyard Distributors on the kitchen design and specification.

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The Croydon-based outfit has been providing professional kitchens to the catering industry for more than 30 years and also has an office in Dubai.

The bulk of the main kitchen equipment is being supplied by Manitowoc, including its Merrychef ovens.

“This is by far the most exciting thing I’ve ever done,” said Hallsworth. “Creating expensive high-end dishes is like shooting fish in a barrel — it’s almost commonsensical! I set myself a challenge to deliver that ‘high-end’ appeal at a sensible price point and without the air-kissing pretence. Kurobuta is all about having an awesome time; it’s a four-on-the-floor, no-nonsense ride!”

Kurobuta will feature an open kitchen to bring some culinary theatre to the venue, and a bar that promises a “playful” cocktail offering.

Hallsworth is joined in the venture by business partner Andrew Stafford, who will be overseeing areas of operations in addition to his role as financial controller. He brings with him 20 years of experience including roles at Nobu, The Ritz and the Sherlock Holmes Park Plaza hotel.

Kurobuta takes its name from the Japanese term for the Black Berkshire pig. Highly prized for its succulent meat, this ancient breed was given to Japan by the British as a diplomatic gift.

Tags : catering equipmentChefsDistributorsJapanNobuProducts
Andrew Seymour

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