New Rabot 1745 Restaurant
Rabot 1745 Restaurant
A savoury ingredient for over 3000 years and a sweet ingredient for just 500, the humble cocoa bean opens its first urban restaurant in November.
A unique cocoa restaurant and bar with a terrace overlooking the bustling Borough Market, Rabot 1745 finally brings to Londoners the hugely popular cocoa cuisine of its sibling, the Boucan Restaurant, launched in 2011 in the middle of a cocoa plantation in Saint Lucia and adored by New Yorkers just a short-haul flight away.
Cast over several floors, with the personality of a West Indian plantation house stylishly recreated in 21st century Britain, Rabot 1745 offers an innovative and intriguing menu designed by Chef Jon Bentham. Dishes are light and contemporary, influenced by the West Indies and Britain and underpinned with the subtle notes of cocoa.
This is a venture from the founders of Hotel Chocolat, Angus Thirlwell and Peter Harris who bought the Rabot Estate cocoa plantation eight years ago and who describe themselves as now being ‘cocoa-centric’ as a result.
A true cocoa haven, Rabot 1745 will feature cocoa bean roasting and small batch chocolate making right on site at Borough Market. Uniting not only those who love eating and drinking, the dynamic space will also bring together individuals passionate about the quality and provenance of the food they eat.
Historically, there has been a huge disconnect between the raw agriculture of cocoa growing and the luxurious end product. For eight years now, Hotel Chocolat’s Engaged Ethics program, (a “roll-up-the-sleeves and get-involved” scheme) has been delivering real, sustainable benefits to cocoa communities in Saint Lucia and Ghana. Continued investments of know-how, sweat and passion as well as dependable funding has made a huge difference to these cocoa-growing communities. The viable market thus created for chocolate made from these beans has meant a secure income for local cocoa-growers and the confidence to breathe new life into their farms through investment. Rabot 1745 takes the cocoa bean from “plantation to plate”, ethically re-connecting the agriculture of cocoa with the dizzying, hedonistic end result.
Prior to building the reputation of Boucan Saint Lucia, Chef Bentham played a key role in London’s resurgence as a centre of gastronomic excellence. Named as one of the unsung heroes of British cooking, he is also hailed by Tom Kerridge, chef-patron of the first Michelin 2 star pub as his “greatest inspiration”.
Rabot 1745 signature dishes will include:
Rare, seared beef fillet infused with Borough-roasted cacao. Celeriac, horseradish and juniper condiment, cocoa gin jelly, cocoa balsamic syrup.
Guinea Fowl, Aubergine & Cacao
Breast of guinea fowl marinated in Borough Market-roasted cacao with slow-cooked aubergine, coriander and mint.
Cumin spiced jus and nib-infused sheep’s milk yoghurt.
A homage to the iconic Piton sea-mountains overlooking the Rabot plantation in Saint Lucia, and the most popular dessert in the Boucan restaurant there. A soft meringue peak surrounded by a sea of Borough Market-made chocolate, with sliced banana and flaked almonds.
All the best-tasting local fruits of Soufrière market in a single recipe – soursop-mascarpone cream, mango jelly, cacao pulp purée on a biscuit base of cinnamon, cacao nib and pecan.
Rare & Vintage Cocoa
The cocoa offering also extends to the stylish Rabot 1745 bar. Constructed from Saint Lucian estate sourced materials, its simple agricultural aesthetics contrast with polished elegance of a grand estate house, alluring guests with a vast array of cocktails and rums. The Cocoa Gin Martini is a uniquely cool and refreshing gin-and-orange cocktail kissed with notes of spicy cocoa, macadamia nut and a twist of orange zest.
Angus Thirlwell, CEO and co-founder of Rabot Estate and Hotel Chocolat commented:
“As London’s most renowned and oldest food market, Borough Market was the natural choice for Rabot 1745 as it champions the grower and sustainable food. We want to reconnect the world of cocoa growing with that of fine chocolate, and now, cocoa cuisine.
Cocoa is incredibly versatile with deep, rich notes. It creates striking flavour harmonies with all sorts of other ingredients you just wouldn’t expect. We want to encourage people to be adventurous and try cocoa with a different twist.
Our working cocoa plantation dates back to 1745. We’re immensely proud that over 250 years later we are able to bring some of the world’s rarest, most sought after cocoa beans from plantation to plate.”
To book, visit Rabot1745.com or call 0800 408 4770
Rabot 1745, 2-4 Bedale Street, Borough Market, London, SE1 9AL
For press information, please contact Megan Roberts at Hotel Chocolat
email: firstname.lastname@example.org or call: +44 (0)1763 257 761