The Chelsea site, adjacent to the Saatchi Gallery, will span two floors and accommodate up to 100 guests and include a courtyard for outdoor dining. The restaurant will open in two stages, with the ground floor launching first and the upper floor following in early 2027.
The ground floor will serve breakfast, lunch and evening menus, with a mix of counter and table seating. The upstairs space will house an intimate wine bar offering wines by the glass, carafe and bottle, alongside a bar snack menu. It will also be available for private events.
Breakfast, served until 1pm, and lunch, available until 4.30pm, will follow the restaurant’s established smörgåsbord format, allowing diners to build their own boards by choosing three, four or five dishes.
Breakfast dishes will include banana bread with clementine mascarpone, compote and white chocolate crumb; and scrambled tofu with seasonal kimchi and creamed greens. The lunch menu will feature dishes including seasonal leaves with citrus, capers and cherry molasses; and miso squash with tamarind tahini, za’atar and pumpkin seeds.
The evening menu, served until 10pm, will comprise small, medium and larger plates designed for sharing. Dishes will include celeriac and smoked cheddar croquettes; mushroom pâté with toasted sesame; and rib-eye with café au lait and wild mushroom.
As with the Clapham site, all dishes will be prepared in-house using seasonal ingredients sourced from local suppliers.
The drinks menu will include willows’ signature cocktails, including the Chai Espresso Martini; Bloody Sailor; Lemon Dill Martini; and Jalapeño Kiwi Margarita. The wine list will feature classic and New World selections, alongside the restaurant’s wine flights, with red and white selections changing seasonally.
The interiors have been designed in partnership with Emma Webster, a university friend of Howes, and will feature an earth-toned colour palette.
Owned by school friends Billy Bolton and Rebecca Howes, Willows opened in Clapham in 2022 and serves a smörgåsbord-style menu built around a selection of dishes for sharing.
Bolton and Howes, who have been friends since the age of 12, developed their interest in hospitality through hosting dinner parties before working together in London restaurants.