New Drinking and Dining Venue King’s House Launches In Chelsea

On Friday 14th October, King’s House, a new restaurant, bar and garden launched in Chelsea. Set to bring laid-back dining, al fresco socialising, and late-night cocktails to a beautiful expansive space on the King’s Road.

King’s House is a return to a familiar site for the venue’s co-founder, Ashley Letchford, who once co-owned its previous incarnation, The Jam Tree and has now teamed up with hospitality entrepreneur Clive Watson for this new project. Updating the venue for a discerning audience, Ashley has worked with hospitality consultant, Anna Sebastian and renowned chef and Masterchef winner, Dhruv Baker to create an elevated British-Basque dining concept that taps into Chelsea’s vibrant going out scene whilst bridging a gap between an incredible food and drinks offering and a relaxed, fun environment.

Designed by DesignLSM, the interior and exterior spaces at King’s House effortlessly blend style and substance. The light-filled ground floor bar and restaurant features classic shades and finishes, with red banquette seating, dark wooden floors, table lamps and a black painted bar contrasting with white marble tops, pale walls and antique mirrors. Upstairs, the first-floor dining room and events space has a more intimate loft feel, with a vaulted ceiling, dark beams and raw brickwork acting as a backdrop to statement artwork, low lighting, cosy corners and late nights.

Leading out from the ground floor bar is the King’s House Garden, a beautiful 96-cover outdoor space unlike anything else in London. Collected into three spaces through beautiful planting, pergolas and furniture, the garden will feature light wood and wicker dining areas mixed with high seating round a living herb wall, trees, and bar tables.

The food at King’s House has been created by Dhruv Baker, founder of British Charcuterie brand, Tempus Foods, alongside chef Ben Floyd. Having spent time working in Pamplona, Dhruv’s experience of the Basque region has inspired him to combine the cuisine’s fundamentals of exacting providence, sourcing ingredients and simple cooking techniques with some of the best produce Britain has to offer.

The hub of the King’s House kitchen and garden is the Josper Oven which will form the focus of seasonally changing menu. 90 day aged Txuleton cooked over fire will sit alongside whole grilled daily caught fish with butter beans and chorizo, charred leeks with Romesco and a refined Toulouse cassoulet, while Sunday Roasts will punctuate the weekend. Small and sharing plates, such as British Charcuterie, ex-dairy steak tartare, and Spanish-inflected bar-snacks will be served quickly and packed with flavour, perfect for those on the go or those looking to sit and stay awhile in the convivial space.

At the weekend, The King’s House will be the place for brunch in Chelsea, serving light breakfast dishes, such as granola with coconut yoghurt, Eggs Gallinero, spiced crab on toast and green shakshuka along with bottomless fizz and cocktail options.

Cocktails will be inventive Basque takes on classic drinks, combining well-loved spirits with regional specialities and seasonal ingredients. For example, the King’s House Aperol spritz features autumnal apple gin, fig and Cava, while the classic Martini is updated with Herbes de Provence and a choice of savoury Basque garnishes and a Sangria features French Rosé, Orange & Red wine blend, vermouth and Fraise du Périgold.

The concise wine list will feature a range of old and new wines with Spanish and French highlights to match the food menu and Spanish beers will also feature alongside local breweries.

A versatile space in a well-loved location, The King’s House is perfectly placed for all kinds of get- togethers, hosting big brunches at the weekend and regular DJ sessions. From brunches with flatmates, family lunches or match day beers, to post-work drinks, romantic dinners and big nights out, King’s House Chelsea is the perfect location.

King’s House
541 King’s Rd
London
SW6 2EB