Following the success of Albion, the British café and bakery in Shoreditch, Terence and Vicki Conran with Peter Prescott, will launch their second site this July. The new café and food store will be situated within the Lord Rogers-designed NEO Bankside in Southwark, just behind Tate Modern, close to the Thames Pathway.
Albion at NEO Bankside will have 95 covers with a further 45 on its heated outside terrace. The café’s dining space will overlook a signature open-plan kitchen. Located alongside the entrance of the café, a small shop and food market will sell a wide variety of British produce, from everyday store cupboard groceries to organic meats and fine poultry. An extensive selection of breads, cakes and pastries will also be available.
Straightforward, hearty and seasonal dishes
The menu at Albion will feature long-established British recipes and ingredients. Offering a gentle mix of café specialities (All Day Breakfast, Sausage and Mash, Fish and Chips) with food previously more associated with good home cooking (Shepherd’s Pie, Irish Stew, Fish Pie), dishes will be straightforward, hearty and seasonal.
In addition, the shop at Albion will provide a further opportunity for the local community to buy their products when the larger markets are not trading. Tayshaw and Chegworth Farm will both provide fruit and vegetables, Neal’s Yard will supply a wide-range of dairy products, and Wright Brothers will supply oysters and prawns, to mention just a few of the excellent British suppliers.
Showcasing British beers, ciders and wines
The shop and café will also stock a selection of London and Kent brewed beers, such as The Kernel from Bermondsey, plus organic ciders and cider brandy from around the country. The team also collaborated with Julia Stafford at Wine Pantry (the only wine retailer to exclusively sell English wines) to showcase the UK’s best home- grown bottles. The wine list, however, also prioritises the renowned French winemaking regions together with a few regional varieties.
Terence Conran and Conran & Partners designed the original Albion in Shoreditch and have also applied the same overall look to the new Albion. However, a few subtle differences have been introduced to reflect the fact that the new Albion is located in a modern glass and steel building compared with the late-Victorian brickwork in Shoreditch. Both locations share the benefit of great natural light.
A new team has been appointed, with Peter Farrell taking the position as Albion Manager. Peter has previously worked to a high level both front of house and as a chef, having gained experience in one, two and three Michelin star kitchens plus five star hotels. Chef, Brian Partridge began his culinary career in the late 1980’s in London at The Greenhouse and RSJ, before moving to County Limerick to open his own traditional Irish restaurant. Matthieu Cauty, the award-winning head baker that has been based at the original Albion since the opening, will oversee all the bakery products.
Terence Conran says:
“Albion has been a smash hit in Shoreditch and we believe it is a popular concept that will be an asset to any area and also a good business model.”
Peter Prescott says:
“I am confident that the new Albion on the South Bank will be a great addition to the area – something for everybody, from the nearby office community to local residents and, of course, the millions of people that visit Tate Modern. I’m also pleased to be working with a really excellent team, in particular, Peter Farrell who has a fantastic understanding of food and restaurants.”
Albion at NEO Bankside, Pavilion B, Holland Street, LONDON SE1 9FU
(Just behind Tate Modern)
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