Neo Bistro will bring relaxed dining to Mayfair

Inspired by the new style bistros of Paris where classically trained chefs are moving away from the constraints of fine dining in favour of a more relaxed approach, is Neo Bistro which is due to open in Mayfair in May.

Alex Harper, former head chef of The Harwood Arms, is returning to the kitchen this May to open Neo Bistro, guided by his former colleague and chef-patron of Anglo, Mark Jarvis. Alex’s ever changing menu of simple, modestly priced dishes will be guided by his belief that “the best food comes from sourcing the best ingredients and using simple flavours that work well together”.

Similar to the philosophy already in place at Anglo, Mark will work with Alex to oversee a menu dictated by the market’s best ingredients and season’s finest produce. A concise but constantly evolving offering will be accompanied by daily specials with dishes including Cured Tamworth pork, Venison chorizo and Fresh cheese with smoked potato, grilled leeks, and walnut pesto.

More substantial plates will comprise roast sea bass with mousserons, English asparagus & thyme and desserts will include a Chocolate tart with malt ice cream & salted caramel and Gariguette strawberries with lemon verbena.

A regularly changing list of cocktails will be accompanied by a small selection of house drinks – all classics made with a Neo Bistro twist and a selection of local craft bottled beers will also rotate weekly.

“The Neo Bistro movement has totally transformed the cooking scene in Paris, bringing chefs like Alex, who have trained in some of the country’s best kitchens, to a space where they can be freely creative with their skills, and aren’t restricted by anything that they do,” Mark Jarvis said.

“It results in a restaurant more attuned to the way people actually want to eat, and the environment they want to be in, which is something we’ve always kept at the heart of what we do at Anglo and will form the basis of this project too,” he added. “Alex and I have worked in some great kitchens together over the years, but to be doing things on our own terms is really rewarding.”

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