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Koffmann and Mr White’s, the new French English brasserie at the Abbey Hotel in Bath, has opened its doors to the public for the first time.
The restaurant is the first venture between the chefs Pierre Koffmann and Marco Pierre White, and will be serving simple, affordable, French and English brasserie classics exclusively at the hotel.
It is the seventh restaurant brand to open under the Black and White Hospitality group, the hospitality business co-founded by Marco Pierre White and Nick Taplin. Its other restaurants include Steakhouse Bar and Grill, New York Italian, Wheeler’s of St James, Mr White’s English Chophouse, Bardolino Pizzeria, Bellini and Espresso Bar and Marconi Coffee and Juice bar.
The menu includes French Onion Soup, Snail à la Bourguignonne, Lamb à la Provençale, Mr Lamb’s Shepherd’s Pie and Trifle. Other famous foodies have also influenced the new menu, with former Blur bassist Alex James providing the cheese board selection, whilst Bath-based baker Richard Bertinet will provide freshly baked bread to the brasserie every day.
The interior decor, created by Rebecca Wakeford at Black and White Hospitality, reflects the modest vision for the new restaurant and the classic nature of the food on offer.
Koffman said: “It’s been fantastic working with Marco again, 36 years after we first met. We’re really looking forward to sharing our passion for delicious classical food and ingredients with our diners at Koffmann and Mr. White’s.”
Pierre White added: “It’s great to finally have a restaurant in Bath. I know this part of the UK very well and Bath has always been a favourite city of mine to visit. The central location of the Abbey Hotel is second to none, and Pierre and I couldn’t have asked for a better place to open our first establishment together.”
Nick Taplin, chairman and CEO of Black and White Hospitality added: “Nothing like this has ever happened before and it’s hugely exciting to now see the restaurant open. The energy between these great friends is amazing and they are bursting with ideas while the combined knowledge of these culinary giants is just phenomenal.”
