In the bustling restaurant scene of London, standing out and making a lasting mark takes more than just great food. Cornus, the latest venture from the masterminds behind Medlar, David O’Connor and Joe Mercer Nairne, has managed to capture the essence of culinary excellence in a highly competitive market. Located on the rooftop of The Ice Factory at Eccleston Yards, Cornus has quickly gained praise for its prime location, exceptional cuisine by executive chef Gary Foulkes, and a strong commitment to quality over gimmicks.
Expanding beyond the well-established Medlar was not an easy feat for O’Connor and Nairne. Despite facing challenges like Brexit, Covid, and tough competition from larger players, they persevered in their pursuit of a second project. The breakthrough came with a strategic partnership with Grosvenor, aligning their vision and paving the way for the birth of Cornus. Choosing the rooftop of The Ice Factory as the restaurant’s location was a calculated move to provide a unique dining experience in a luxurious setting with panoramic views of Belgravia.
At the heart of Cornus’ success is Chef Foulkes’ culinary philosophy centered around ingredient-led dishes that showcase the best of British and European produce. The menu at Cornus reflects a blend of tradition and innovation, with dishes like native lobster with hand-rolled spaghetti, seabass tartare with oyster cream, and roast Landes chicken. Each dish is a celebration of high-quality ingredients and meticulous cooking techniques, creating a ‘Best of British’ culinary experience for diners.
Unlike many upscale restaurants that rely on external investments, Cornus is entirely self-funded by O’Connor and Nairne, with strategic support from the Grosvenor Estate. This self-financing approach has allowed the owners to maintain full control over their vision and decisions, albeit with a tight budget. Despite the challenges of rising food costs and supply chain disruptions, the team at Cornus remains focused on their long-term goals and commitment to excellence.
With decades of combined experience between them, O’Connor and Nairne are dedicated to making Cornus an institution known for its exceptional food, wine, and service. Their long-term vision includes fully opening the two outdoor terraces by 2025, but their immediate priority is fine-tuning the kitchen and front-of-house operations. By focusing on their core principles and cultivating a team culture of excellence, Cornus is well on its way to becoming a culinary powerhouse in London.
As Cornus continues to carve its path in London’s competitive restaurant scene, it is evident that the restaurant is charting its own course to success. By staying true to their principles, embracing innovation, and focusing on providing an exceptional dining experience, O’Connor and Nairne have set Cornus apart from its competitors. With a clear vision and unwavering commitment to excellence, Cornus is poised to become a culinary institution that Londoners will cherish for years to come.