New Head Chef Launches New Look Menu and Vision at Bucket

Bucket, the Notting Hill sustainable seafood restaurant inspired by Mediterranean beachside eating, has launched its Autumn menu under the leadership of new Head Chef, Mack Barnstable

The new menu focuses on the laid-back, family-style eating for which Bucket is already known, with an emphasis on raw dishes and small plates from the kitchen and larger dishes from the grill, all made for sharing.

The new menu draws influences from across the Mediterranean, including Italian, Spanish, Greek and Levantine flavours. It also places greater prominence on daily specials and market fish, including changing guest oysters.

As you walk into Bucket you’re greeted with a relaxed friendly welcome and I believe the food should follow suit”, says Chef Mack, who grew up near the South West coast and has spent his career in search of the freshest seafood, whether it be in the kitchen, pulling in mackerel off the Cobb in Lyme Regis or working on an oyster farm in Australia.

The new sharing menu we have created here at Bucket offers a great mix of amazing seafood, bold flavours and seasonal produce. We work closely with our fish suppliers to deliver interesting blackboard specials and guest oysters on a daily-changing basis.

Guests can enjoy innovative, fresh flavours from the Raw menu, including Chalk Stream trout tartare with pickled apple, kohlrabi, cucumber and dill. Small plates ordered for the table include Baked scallop with garlic and parsley crumb and romesco sauce; Artichoke hummus with artichoke crisps and dukkah; Steamed razor clam, butter beans and chorizo and Bucket Sliders, which include a mini softshell crab burger with chilli jam and slaw. From the Grill menu, guests can order catch of the day specials, or opt to tuck into a mixed grill for two, which includes a selection of the freshest fish available that day.

Bucket is located at 107 Westbourne Grove, Notting Hill, London, W2 4UW

For the menu and more information go to www.bucketrestaurant.com

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