What they say:
The brain child of fomer Murano head chef Pip Lacey and business partner Gordy McIntyre, hicce will be a fast-paced 40-cover restaurant. Serving primarily British food made with seasonal ingredients, the menu will also take on influences from Japanese and Scandinavian cooking. Serving up modern food made with traditional methods, this great contemporary restaurant will also serve delicious rye bread made in-house daily. Though the restaurant has yet to find a permanent location, it is intended to be setting up shop in a Central London location in March/April time.
What we say:
Though modern in concept, forthcoming restaurant hicce (pronounced ee-che) owes a lot to tradition - the name itself means 'current' or 'of the moment' in Latin. Serving up contemporary British food, the dishes will cooked using traditional methods. Fish, meat and vegetables will be cooked over a wood fire, while many menu items will be prepared using methods such as smoking, curing, pickling and marinating. As yet, hicce has no permanent abode, but pop-up events at Meatopia 2017, Charlotte's W5 and the Ludlow Food Festival have all proved successful outings for the restaurant.