Restaurants

The Box Kitchen & Bar to launch with head chef Nat Tallents

The Box Kitchen and Bar in Plymouth is set to open with MasterChef: The Professionals contestant and National Chef of the Year 2020 semi-finalist, Nat Tallents, set to be at the helm of the kitchen.

Having postponed its original May 2020 opening date due to the Covid-19 pandemic, the new dining experience will now launch on Friday 25 September with an exclusive preview weekend for a select few Plymouth residents, before opening to the public on 29 September.

The new destination restaurant will open within The Box; a £44m cultural and heritage attraction based in Plymouth.

The Box Kitchen and Bar features will provide diners a “safe, socially distanced setting” to enjoy a selection of dishes that embrace local and fresh ingredients from around the region.

The new space will feature a backlit bar, floor to ceiling windows and historical figureheads that have been retrieved from a flotilla of Royal Naval ships suspended from the ceiling.

South West independent caterers, Fosters Event Catering, won the £10m contract over five years to deliver all catering services at The Box. Fosters were subject to a “rigorous” screening process that saw it compete against global contract caterers to meet The Box’s “exacting foodservice requirements”.

Previously executive chef of The Plume of Feathers in Cornwall, Tallents will oversee The Box Kitchen and Bar. The new dining experience will take advantage of the wide-open space, using both inside and out on the patio to provide diners a safe, spacious environment. The kitchen will initially serve breakfast, lunch, coffee and cakes, before launching their evening menu from mid-November.

The breakfast menu includes a Mexican-inspired breakfast flatbread, as well as items like pancakes with maple syrup and smoked bacon. The lunch menu includes a beetroot and halloumi burrito and Devon beef minute steak.

Tallents said: “The Box Kitchen and Bar will be everything the community space around it represents: welcoming, fun and hospitable, with great food and drink made with the best seasonal produce we can source.

“We’ve worked hard to ensure the venue is as clean and safe as possible, with every system we can put in place for our guests’ and team’s safety. I’m extremely proud to be a part of this exciting new chapter and can’t wait to welcome our first guests in September.”

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