Alux Hospitality will open Beatrix, a new all-day British brasserie and rooftop restaurant on the King’s Road in Chelsea, in early 2027.
The opening will become the group’s next major London restaurant following Ixchel, its modern Mexican concept in Chelsea.
Beatrix will focus on seasonal British cooking, with its food, interiors and wider concept drawing inspiration from English gardens and the changing seasons.
Australian-born Chef Eamon Reis will lead the kitchen, bringing more than a decade of experience working in restaurants across Britain and Australia.
Reis was involved with Straker’s in Notting Hill from its inception, progressing from Sous Chef to Acting Head Chef before becoming Head of Development, where his responsibilities included restaurant openings and the development of new concepts.
Earlier in his career, he worked at Brat in Shoreditch, developing experience in live-fire cooking, supplier relationships and sustainable sourcing.
At Beatrix, Reis will oversee a menu centred on British produce and seasonality.
Small plates will include Devon crab crumpet, house sausage with shallot jam and mustard, and monkfish goujons with peas and tartare sauce, alongside oysters, sea bass crudo and beef tartare with crispy potato and chives.
Larger dishes will include Cornish hake with clams and sea beet, 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 dishes including 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 an English breakfast.
The Sunday menu 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 seasonal berry trifle, Eton mess and apple crumble with custard ice cream.
Hospitality design firm Nanu Group is responsible for the interiors, using natural textures, greenery and contemporary design elements inspired by the English garden.
The restaurant will also feature a rooftop with a wraparound terrace designed to operate throughout the year and provide views across Chelsea.
Designer Katie Cecil has contributed to the wider creative direction of the restaurant, with the interior intended to combine references to traditional British design with a contemporary approach.
Fraser Carruthers, Managing Director, said: “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. 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 opening forms part of the next stage of growth for Alux Hospitality, which is also preparing to expand Ixchel internationally while developing further restaurant and hospitality concepts in London.
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