The Ritz Duo Go Alone to Launch New Restaurant Following BBC TV Show

Two Ritz alumni — chef Ruth Hansom and sommelier Emily Lambert — will launch a new London restaurant this summer. As reported by The Caterer, Epoch, which will be modern British in style, is expected to open in August.

The young duo — ex-Ritz chef de partie and sommelier, respectively — are launching the restaurant after a new BBC TV show, Million Pound Menu, which will be presented by star maître d’ and general manager at Galvin at Windows, Fred Sirieix, which is due to air next month.

The BBC says the six hour-long series is “hunting for the country’s most exciting new restaurateurs. Exploring the restaurant revolution that is taking the UK by storm, this brand-new series...gives some of Britain’s brightest food talent their very own restaurant, and a once in a lifetime opportunity — to turn their dreams into bricks and mortar reality.”

Although Hansom told Eater that she couldn’t say too much about the restaurant until after the show had aired in mid-May and because she’s “signed a contract with the BBC,” she confirmed that she and Lambert were hoping to open in August. It is not known where it will be.

In each episode two sets of would-be restaurateurs “with innovative ideas for new dining concepts,” will go head-to-head and “seek to secure investment in their restaurant business.” Each will be given a trial period in a pre-existing restaurant space to demonstrate their “vision, business acumen, as well as food and management expertise to a set of potential investors.” On the final day of service, the restaurant operators will discover if their food and business plans are deemed strong enough to secure the funding. It is not clear as to whether Hansom and Lambert were successful.

In October last year Sirieix said: “I am very excited and honoured to be joining the talented team of Million Pound Menu. The UK restaurant scene is booming with creativity and a quality never seen before.

“To play a part in discovering, nurturing and helping the next generation of restaurateurs is an opportunity like no other. I can’t wait to get to work and for the series to start.”

More soon.