Former staff members of Heston Blumenthals’ Hind Head restaurant have launched their own debut Spanish restaurant in Amersham.
Pluma is the debut restaurant from couple Arantxa Fuentes and Charlie Baxter – both seasoned front and back of house experts.
Pluma aims to serve regional Spanish dishes, with a “small, adaptable menu” that nods to all corners of the country – from Toledo to Bilbao.
The site itself accommodates 56 diners across a split-level dining room, a casual bar area, and a covered outdoor courtyard. The open plan kitchen also features a tiled floor to ceiling with azure blue mosaics and is fit with a Josper oven.
Pluma has appointed Luis Urrutiabeaskoa as head chef with the Bilbao-born cook specialising in Basque food. Urrutiabeaskoa previously undertook a mentorship from Spain’s most acclaimed chef, 12 Michelin-starred Martin Berasategui.
The restaurant will also offer a Spanish-orientated wine list which will include sparkling Cava, white wines from Galicia to Rueda, sherry from Jerez as well as rosé and reds from founder Feuntes’ hometown, Toledo.
Fuentes and Baxter said: “We have been overwhelmed by the support of the local community, many who have already become regulars. We were concerned about opening under the cloud of Covid but we have taken great precautions to be as safe as possible and our measures have been well received.
“The restaurant seems to be thriving despite these difficult times and we are thrilled to be a part of life in Old Amersham.”