Borough Market’s Applebee’s to relaunch in February 2025

Applebee’s, an institution of Borough Market for 25 years, is set to relaunch in February 2025 to celebrate its anniversary in the food market. 

Still fully independent and family-run, Applebee’s is one of the original Borough Market traders. Having started as a fishmonger, Joy and Graham Applebee then moved into their first bricks-and-mortar seafood restaurant on Stoney Street. 

Spearheading the relaunch is their son Jack Applebee along with his two brothers. He has appointed a new executive chef, Frankie van Loo, who joins the business from Jason Atherton’s Social Company restaurant group. 

Van Loo spent 13 years at the group, which included time at Pollen Street Social, and Social Eating House and he played a key role in opening restaurants internationally across Asia and Europe. He also held multiple head chef roles across the group, including the Michelin-starred City Social.

Applebee’s is now looking ahead through a brand new concept, menu and refurbishment of the space. The redesign, led by hospitality design studio A-nrd, known for their innovative projects like Fonda and the Kudu collection, will create a 70-cover space, highlighted by a fresh fish counter upon entry, an extended dining and bar seating area overlooking a bespoke live-fire grill, and an outdoor space.

Combining a redesign of the physical space with a brand new menu built, Applebee’s will continue to spotlight premium British seafood and present dishes sourced directly from fishermen from Brixham Fish Market, featuring a weekly-changing selection of fresh seafood. Sample dishes include brown crab rarebit, grilled dover sole with brown shrimp and an Applebee’s fish and chips.

On Sundays, an alternative to the traditional roast will be offered, featuring dishes such as salmon en croute or whole roasted turbot with market greens, and Isle of Wight potatoes. The updated wine list will continue the restaurant’s ethos of championing British produce, with a selection of English wines.

Guests can expect crafted booklets at each table detailing the short journey time of their seafood, from sea to plate, to enhance their understanding of responsible fishing practices and the importance of local, ethical sourcing and how Applebee’s cares for its produce through processes such as in-house dry ageing. 

Jack Applebee said: “We are extremely proud to celebrate our 25th Anniversary with the relaunch of our restaurant. As a family-run business, we have always had quality at the forefront of anything we do, and we remain committed to sourcing the highest quality seafood from our shores. 

“As part of our reopening, we will also be providing all guests, old and new, with a more elevated dining experience in a fresh space with a greater emphasis on the journey in which our seafood takes from when it is caught.”