The Tramshed Project announces its Last Supper after a year-long pop-up saying farewell to both the venture and space for the very last time.
The Last Supper will be a menu head-to-head from Tramshed Project Chef Director Andrew Clarke with his famed meat dishes who will be joined by his good friend Kirk Hawood of the pioneering plant based restaurant Plates London on Sunday 8th August. Guests will be able to choose from Andrew’s 3 course ‘Meat Menu’ and Kirk’s 3 course ‘Plant Based Menu’.
Bookings can be made with more information from www.tramshedproject.com.
Tramshed Project co-founder Dominic Cools-Lartigue comments:
“It’s been a real privilege to set up camp and work in this wonderful building over the past year. I’m grateful to Andrew Clarke and the kitchen team for the quality of food they’ve produced, often in quite trying circumstances.
I’ll never forget that first wave of customers who came after the most recent lockdown. It wasn’t all wild abandon, some were tentative and unsure, and the team took to the task of providing great hospitality with joy and sensitivity.
When we go this wonderful Grade II listed building will no longer be a restaurant, so I’m looking forward to the last few weeks as guests come in to eat for the final time in one of London’s well-loved and treasured dining rooms.”
Tramshed Project co-founder Tarek Gjonnes comments:
“I will never forget the day when I discovered this amazing building back in 2008! I ran the Grade II listed building as a blank canvas venue for almost 3 ½ years before the Hix restaurant. So to have the opportunity to deliver the last chapter as a public space is brilliant. Working with Dominic and Andrew and mobilising such a brilliant team, despite all of the challenges and lockdowns we experienced, was still a journey filled with joy, creativity and a lot of smiling customers.
I am extremely proud of what Dom, Andrew, myself and of course the Tramshed Project team have achieved, and having had the chance to work with this beautiful building again feels like a complete journey for me in many ways. The Tramshed has always been one of my favourite buildings.”
Tramshed Project Chef Director Andrew Clarke is back on the stoves to work his flame-grilled magic for his Sunday takeover in collaboration with good friend Kirk Haworth of Plates London, the masterful plant-based and award-winning chef. For one day only on the 8th August, the menu will be a delightful clash of curated meat dishes from Andrew and plant-based cuisine from Kirk where innovative food concepts will breathe life into the venue for their final night of restaurant service.
This will be the final opportunity for anyone to eat at an iconic London venue, as following the finale the space will no longer operate as a restaurant as part of the sites development plans.
The Tramshed Project was originally set out to celebrate community spirit in the wake of the pandemic, feeling like this had been achieved, Jay Rayner columnist from The Guardian, commented: “This space is now a welcoming, beating heart in the centre of the city for those in need of refuge of so many kinds. The lockdown will end eventually. The new normal will return. We will need places that enable us to adapt, while bringing us moments of edible joy. The Tramshed Project is most definitely one of them.” Over the past year, The Tramshed Project has celebrated a variety of milestones, such as curating several new and well reviewed menus from Andrew Clarke offering a fresh spin on their dishes each season. In parallel to this, the national lockdown birthed a plethora of The Tramshed Project At Home feasting kits, offering food fanatics the opportunity to dine on restaurant quality food in the comfort of their living rooms. What’s more, The Tramshed Project continuously acted as a great co-working and cultural/arts space for the community to enjoy and thrive in throughout the year.
The Tramshed Project Terrace will remain open for walk-ins and has been designed with Covid-19 guidelines and social distancing firmly in mind, with socially distanced tables put in place in order to keep guests and staff as safe as possible.
Wednesday to Sunday from 12pm – 10pm