A new bakery and restaurant is to open its doors in London’s Marylebone this February.
Founded by Kelly Landesberg, AOK Kitchen & Bakery will have a seasonally focused menu that is completely free from refined sugar and limited in dairy and gluten.
It will offer freshly made patisserie, Viennoiserie and speciality breads, including a yeast-free option, as well as bespoke bakes from its Mediterranean-style on-site bakery.
The team of chefs will include executive head chef and pastry chef Sebastien Chiono from The Arts Club, and Kostas Rampias, previous head chef at MoMo’s. Jacob Willemsen, formerly of Chiltern Firehouse, will join the team as general manager.
“I feel really lucky to have the opportunity to be opening my first restaurant surrounded by the love and support of such an amazing team,” said Landesberg.
“We all feel very privileged to be bringing a new space to Marylebone – it has always felt like there is a strong sense of family community there, and I really hope AOK can be part of that.”
As well as its bakery items, AOK will serve acai and coconut bowls, classic boiled eggs, a nutritious take on a full English and blueberry pancakes with organic maple syrup and fresh berries for breakfast. Later in the day, it will offer crudité baskets with a vinaigrette dip, sea bass ceviche, and a selection of salads, followed by homemade gluten-free gnocchi and BBQ lamb chops.
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