The 20th anniversary of both Salt Yard Group, which operates restaurants including Dehesa, Opera Tavern and Ember Yard, and Theo Randall Cucina Italiana at InterContinental Park Lane is being marked with plans for a chef series of dinners and events.
Salt Yard Group, which opened its first restaurant in Fitzrovia in 2005 under chef Ben Tish, now operates five distinctive venues across London, centred on Spanish- and Italian-inspired small plates.
To celebrate the anniversary, the group is presenting a chef series, programmed by Lee Westcott, former head chef at the Michelin-starred Pensons, and delivered in partnership with Estrella Damm.
The series, which will run through May and June across five weeks, will feature guest chefs including Patrick Powell, Seamus Sam, Georgina Hayden, Neil Rankin and Ixta Belfrage.
Each will take over a different Salt Yard venue for a week, presenting three-dish menus that reflect their individual styles.
Once a week, there will be an exclusive meet-and-greet evening for an elevated dining experience with the chef’s personal insight.
The brand’s journey over the last two decades includes joining Urban Pubs & Bars in 2018, welcoming Opera Tavern that same year, and expanding further with the opening of Salt Yard Borough in 2022.
Today, the group is led by Dan Henry, ex co-founder of 12:51 by chef James Cochran and executive chef Łukasz Kielbasiński.
At Theo Randall Cucina Italiana, the anniversary is also being marked with a series of collaborative dinners set to take place at the InterContinental Park Lane.
The restaurant, led by chef-patron Theo Randall, is hosting guest chefs and industry peers across a programme running through summer and autumn, beginning with chef and presenter of BBC’s Saturday Kitchen Matt Tebbutt.
The opening dinner will take place on the 21 May, also featuring author and wine writer Helen McGinn, who will guide guests through a carefully selected wine pairing.
Antipasti will begin with a capesante by Tebbutt - a roasted Orkney Island scallop with slow-cooked ham hock and salsa verde - and a cappellacci di ricotta e limone - fresh pasta filled with lemon and pecorino with courgette flowers and brown butter - by Randall. Costine di Manzo - a slow-braised Hereford short rib with watercress puree, tarragon and spring vegetables - will follow before ending on Randall’s signature Torta Sacripantina - a Genovese sponge with maraschino.
Further collaborative dinners are planned, with the series culminating in a special event to mark Theo Randall’s 20th anniversary on Friday 6 November.
Details of upcoming dinners will be announced in due course.