In the competitive world of London’s restaurant scene, success requires more than just good food. Cornus, the new venture from David O’Connor and Joe Mercer Nairne, the duo behind Medlar, has managed to make a lasting mark with its recent opening on the rooftop of The Ice Factory at Eccleston Yards. This location near London Victoria offers a prime spot for the restaurant to thrive. The commitment to quality over gimmicks sets Cornus apart from the competition.
A Strategic Location Choice
The decision to set up on the rooftop of The Ice Factory was a strategic move to create a unique dining experience in Belgravia. The panoramic views of the area provide a special setting for Cornus, catering to a clientele seeking distinctive environments. Renovating the space from a concrete shell into a 70-cover restaurant in just six months was a testament to the team’s dedication and vision.
Chef Gary Foulkes’ culinary approach at Cornus focuses on ingredient-led dishes that highlight the best of British and European seasonal produce. The native lobster dish with hand-rolled spaghetti exemplifies the kitchen’s commitment to sustainability and flavor by utilizing every part of the lobster. The menu also features seabass tartare, Hubert Lacoste’s tomatoes, and Roast Landes chicken sourced from a reputable producer, Arnaud Tauzin.
Self-funding Cornus without external investment is a risky but rewarding decision for O’Connor and Nairne. While this approach allows for independence in decision-making, it comes with financial challenges, especially in today’s economic climate. Rising food costs and supply chain disruptions add to the hurdles of running a high-quality restaurant like Cornus.
Overcoming Challenges
With nearly two decades of experience at Medlar, O’Connor and Nairne have learned to navigate the obstacles of the restaurant industry. The duo’s dedication to providing exceptional service and top-tier culinary experiences drive their success. Their love for the industry and commitment to their vision set Cornus on a path to becoming an institution known for its food, wine, and service.
As Cornus settles into its new home, the focus is on fine-tuning kitchen and front-of-house operations. The goal of becoming an institution over time by maintaining non-negotiable principles and fostering a culture of excellence is at the forefront of O’Connor and Nairne’s minds. The team’s ability to execute their vision and deliver on their goals will determine Cornus’ long-term success in the ever-evolving London restaurant landscape.
Overall, Cornus represents a fresh take on fine dining in London, setting itself apart from the competition through a commitment to quality, sustainability, and exceptional service. O’Connor and Nairne’s journey from Medlar to Cornus highlights their resilience, dedication, and passion for the industry. As they continue to push boundaries and strive for excellence, Cornus is poised to make a lasting impact on the city’s culinary scene.