Mon– Sat: 12–3pm, 5.30-10.30pm
4 St James’s Market, St. James’s￼, SW1Y 4Q
This could be a case for… Ramael Scully, former head chef of Ottolenghi’s NOPI, who will now venture out with his first solo project. Scully centres around Ramael’s love of unusual and bold flavours, inspired by his multinational heritage: a childhood in Malaysia, with training in Sydney and travels to the Middle East, Russia and Europe will make for quite the heady brew. We’ve already spotted baby beetroot jerky, green cardamom cream and eggplant sambal on the menu, and then there’s the case for the small scale of the restaurant itself: sharing tables and counter-top dining will add in the personal touch the best meals at NOPI revel in. Throw in a penchant for preserving, pickling and experimental ingredients and the fact Scully is backed by the Ottolenghi family, and you’ve got all the makings of a young-upstart about to turn modern-classic.