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Jackson Boxer, who runs Brunswick House in Vauxhall and St Leonards in Shoreditch, is to open a Scottish restaurant in Notting Hill with chef Andrew Clarke this year. Orasay on Kensington Park Road in Notting Hill, will be the third collaboration between Boxer and Clarke.

Named after the island of the west coast of Scotland, the 50-cover restaurant, due to open in early 2019, will have a seafood focus, and will make a champion of oysters, langoustines, scallops, razor clams, crabs, and lobster from the Outer Hebrides. Fresh shellfish will be flown in daily.

Boxer spent summers as a child in the Outer Hebridean region and continues to visit as an adult. Working as chef-patron of the site, his dishes will be seasonal in character and simple in approach. Vegetables, honey, and eggs will hail from Boxer’s organic farm in West Sussex.

A short wine list will offer around 60 bins by the bottle, glass, carafe and on tap and will focus on drops from Burgundy and northern Italy. Bottle prices will range from £25 to £125.

Wines from Boxer’s own cellar will form part of a small changing list of rare back vintages, which will be sold with small mark-ups. The interior will feature hand dyed linens, reclaimed antique French oak and lime-washed walls designed to reinforce the site’s focus on simplicity.

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