It’s the first phase of a £9 billion redevelopment. Sophie Farrah explores the menu at Battersea’s Circus West Village
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Roll up, roll up! At Circus West Village the show is just about to begin. Accessed through a newly created entrance in a former railway arch beside the Thames, this first phase of Battersea Power Station – London’s newest neighbourhood – stands poised to throw open its eagerly anticipated doors.
Strikingly positioned between the 200-acre Battersea Park and the iconic Power Station itself, Circus West is a carefully curated mix of intriguing
independent restaurants and bars that looks set to emerge as London’s most exciting foodie hub. Here the ringmaster seems intent on setting the right tone: the Malaysian-owned developer has revealed a ‘no chains’ policy with regard to retailers on the site.
“At first I was sceptical. I feared it would just be a big soulless development,” admits Ben Walton, owner of much loved Earlsfield and Clapham neighbourhood restaurant Ben’s Canteen, one of the first acts on the bill at Circus West.
“But when I got there, I was blown away by it – the ambition to create a very special place and breathe new life into one of London’s most iconic spots. I really believe it will be the best destination for foodies in South-West London.”
Many of the vibrant new quarter’s drinking and dining options are to nestle within characterful, imaginatively refurbished railway arches that will form a bustling new pedestrianised street. Others will enjoy a position right on the waterfront enjoying views across the Thames.
Renowned oyster and shellfish specialists The Wright Brothers launched their first restaurant at London’s buzzing Borough Market back in 2005, and have since opened in the likes of trendy Spitalfields and Soho. Their wholesale business now supplies over 250 of London’s top chefs and outlets, such as Gordon Ramsay and Fortnum & Mason, but this summer they’ll be serving up their fresh seafood in Battersea.
“We’re thrilled to be opening a new restaurant right next to the iconic Power Station,” enthuses co-owner Ben Wright. “And very proud to return south of the river for our fifth restaurant.”
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THE GAZTRONOME
Burgers at Ben's Canteen
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The Wright Brothers
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Top nosh coming to Duckroad
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Pedler Cru
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The wine selection in Vagabond in Victoria
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Flour Power Bakery
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The still at Dodd's
Also crossing the Thames is the team behind Soho’s über cool Ducksoup and sister restaurant, Rawduck, in Hackney, whose hotly anticipated third outfit will be opening under one of the revamped arches. Known for their stylish, seasonal food, at Duckroad the team will focus on simple Mediterranean cooking with rotisserie-cooked meats.
“This must be one of London’s most exciting developments in years,” says co-owner, Clare Lattin. “A local village with great food and amenities alongside so much historical, architectural interest: a really interesting proposition.”
Pedler Cru – an offshoot of popular Peckham restaurant, café and bar, Pedler – brings relaxed all-day dining, creative cocktails and small grower wines, while award-winning boutique wine bar Vagabond is adding Battersea to its portfolio of popular bars in Fulham, Fitzrovia and elsewhere. Thirsty guests will be able to pour their own wine from Vagabond’s high tech tasting machines, whilst nibbling on some well-sourced cheese and charcuterie.
And it’s not just trendy London outlets moving in: Mother is flying over from Copenhagen’s old meatpacking district, Kødbyen, to open the very first international outpost of probably the best pizza restaurant in Denmark. Eschewing the usual salt and water, Mother makes its highly acclaimed organic sourdough pizzas using purified seawater, a tradition practised in Mediterranean coastal villages for centuries.
Who else? Flour Power City Bakery selling organic bread, pastries and cakes; award-winning speciality coffee house, The CoffeeWorks Project; high-end grocery shop and deli, The General Store; and Dodd’s Gin – fresh from the success of its organic gin partnership with Kew Gardens – with a boutique distillery and multi-sensory tour attraction focused on craftsmanship, cocktails and, of course, gin.
“Creating a new cultural and food quarter for London is an exciting challenge,” says Rob Tincknell, CEO of the Battersea Power Station Development Company. “We are striving to deliver the best mix of independent, authentic and fun operators; to make this an extension of the local community and a great place for people to visit.”
As if the arrival of summer wasn’t exciting enough already.
- For more information visit: batterseapowerstation.co.uk
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