The kitchen at July will be led by former 40 Maltby Street sous chef Holly Hayes. Dishes will include sandwiches and homemade stews at lunchtime and - at dinner - small and larger plates, reflecting ‘the best produce of the season’.
On Saturday lunches, July will offer a signature dish of whole roast Fosse Meadows chicken and homemade mayonnaise, designed to be shared family-style, as a nod to traditional French weekend lunches.
Open all day, the space will also serve breakfast pastries and coffee in the morning, bar snacks, charcuterie and cheese.
The wine list will be created in partnership with high-profile sommelier Honey Spencer, who has just launched Sune in Hackney.
The list will feature a variety of low-intervention wines from small producers in Europe.
Born in Paris, Solynka is a French-Swiss food journalist with over 12 years of experience working in hospitality and journalism.
Oschmann has a background in economics and law and has worked at a number of leading tech companies such as Dropbox.
Whilst his background is largely tech, he has worked for a number of hospitality businesses including MEATLiquor.