PEOPLE, PRODUCE, POSITIVITY
This is the mantra of the team at one of London's most recent openings, Publiq. in South Kensington and if you had to add one more P to complete the alliteration you would add POSITION as the location is a very important element of the business as co-founder Charles elaborates on:
"When looking for a space, we wanted to be in a busy neighbourhood and the site for Publiq. ticked all our boxes: small but not too much, with a terrace, close to local transports.
We also are lucky to be right by Hyde Park and minutes away from the Royal Albert Hall and the Natural British Museum. Opening in West London is an attempt to showcase a more up-to-date, modern hospitality to a part of town surrounded by more classic pubs and restaurants but is craving for fun and delicious food and drinks.
Our aim at Publiq. is to inspire through hospitality. Sustainability in all its forms is a very important part of our business model, whether it being environmental, social and economic. Having such an exceptional location allows us to forecast following our ethos, in paying a real living wage to our team and being able to provide seasonal, quality-driven produce in a refined yet relaxed environment with high standards."
If you are wondering why you haven't been yet it might be due to the fact that Charles and co-owner Greg Almeida took the keys just weeks before lockdown in 2020 and so the reopening this week will be the first opportunity for many of us to visit. "it has been a difficult time, the timing of our opening meant we didn't qualify for a lot of the financial support other businesses received but we believe in a positive outlook and so we are only looking forwards and excited to build upon the reputation we started developing with our locals during the short trading period we enjoyed last summer".
Versatility is the other remarkable element you might not notice when enjoying time at Publiq. Despite only being a 48 seater restaurant they have cleverly configured the space to offer a terrace, chefs table, lounge, bar area AND a private dining room and every detail has been very cleverly thought through.
When speaking to Charles these three themes of PEOPLE, PRODUCE and POSITIVE keep manifesting itself and both the drinks and food are constantly changing to ensure guests enjoy the freshest, seasonal ingredients. The food comes courtesy of head chef Emilian Craciun formerly of Ham Yard and George Club in Mayfair complemented by natural wines, local beers and of course a great cocktail list headed up by Greg Almeida formerly of Tayer and Elementary (5th position in Worlds 50 Best Bars).
Every member of the team is asked to read "Setting The Table" written by award-winning restauranteur Danny Meyer which they believe is an invaluable resource for developing the right mindset for people working in hospitality.
Back, open and ready for business we highly recommend a visit to Publiq who will be participating at Cocktails in the City this June in partnership with Belvedere Vodka.