Sargasso returns with the team behind London's Brawn
Acclaimed east London chefs head to Margate’s harbour arm to reopen the “restaurant, bar and occasional music venue”
Acclaimed east London chefs Ed Wilson and Josie Stead are heading to Margate’s harbour arm to reopen “restaurant, bar and occasional music venue” Sargasso.
The restaurateur duo, who run the celebrated Brawn in Columbia Road - earning a Michelin Bib Gourmand this year - are teaming up with Sargasso founder and musician Matthew Herbert to relaunch the intimate seaside food spot.
Stead says they intend for the “raw space” to be an all-year-round affair, with “sun-drenched long summer days to waves crashing over the top on those stormy winter nights”.
Once open - they’re aiming for early July - the restaurant will offer 30 covers inside, with high window tables as well as bar seating.
Weather permitting, an additional 40 covers will be available outside on a walk-in only basis.
There will, however, be an online waitlist system to make sure people can snap up an outside bench. Online bookings will be available for internal seating via Resy.
The team at Sargasso will be led by head chef Marcelo Rodrigues (formerly of Stoke Newington’s European bistro Rubedo and Brawn) alongside managers Zac Gates (of London Fields’ Bright and Brawn) and Carmen Mac (from Trullo and Peg London).
The exciting trio have forged their partnership working together in various east London restaurants and running a host of their own successful pop ups and events.
“Their collective skills and focus on simple cooking, natural wine and music make them the perfect team to drive this new venture,” Stead adds.
Talking of music, there will also be regular programming plus guest broadcasting to boot, with Worldwide FM earmarked for a summer stint.
Food will largely be locally sourced ingredients but take inspiration from Europe’s coastal cooking.
The menu will be focused on seafood and vegetables, both preserved and fresh, and Stead says the dishes will reflect the cultural heritage from which they are drawn and be driven by the seasons.
There will be a short (40-50) bottle list of wines that regularly change to reflect the time of year, as well as a selection of vermouth and draught beer.
The restaurant will be fitted out by joiner Herb Palmer Furniture Design using galvanised steel, wood and cork tops, but the character of the building’s stone structure will remain.
Sargasso will open for lunch and dinner Tuesday to Sunday, closed Mondays.
Visit www.sargasso.bar or email enquiries@sargasso.bar