Beatrix will focus on seasonal British cooking, with a menu led by Australian-born chef Eamon Reis, who brings more than a decade of experience working in kitchens in Britain and Australia, including his involvement in the opening of Straker’s in Notting Hill, where he progressed from sous chef to acting head chef.
The menu at Beatrix will centre on British produce and familiar dishes. Small plates will include Devon crab crumpet; house sausage with shallot jam and mustard; monkfish goujons with peas and tartare sauce; oysters; sea bass crudo and beef tartare with crispy potato and chives.
Larger dishes will include Cornish hake with clams and sea beet; a Belted Galloway burger with Red Leicester; pork schnitzel with apple ketchup; and bavette steak with peppercorn gravy. Dishes designed for sharing will include Beatrix fish pie; rotisserie chicken with salsa verde and jus; Dover sole; and bone-in British steaks.
Breakfast will feature dippy eggs with soldiers and Marmite butter; toasted crumpets with whipped butter and honey; porridge with caramelised pear and toasted hazelnuts; kippers on sourdough and a traditional English breakfast.
Sunday lunch will include roast chicken and slow-roasted dry-aged sirloin served with heritage carrots, peas and pearl onions, and slow-cooked cabbage. Desserts will draw on traditional British puddings, including a trifle with seasonal berries; Eton mess; and apple crumble with custard ice cream; alongside a Guinness float.
Hospitality design firm Nanu Group is responsible for the interiors, which will combine natural textures, soft colours and greenery with contemporary furnishings. The design will also incorporate textured fabrics, cosy seating and ambient lighting. The rooftop will feature panoramic views across Chelsea and a wraparound terrace open throughout the year.
“Chelsea has always been home for me, both personally and professionally, and Beatrix is very much the restaurant I wanted to create for the neighbourhood,” says Fraser Carruthers, managing director.
“It’s our love letter to the English garden. We wanted somewhere timeless, romantic and unmistakably British, celebrating our produce, seasons and traditions, but through a contemporary lens.
“The most important thing is that it becomes somewhere people actually want to return to.
“Somewhere you might have breakfast on a Tuesday, bring your family for Sunday lunch and then come back for dinner with friends later that week.”
The announcement comes as the group prepares to expand Ixchel internationally.