ALBION Neo Bankside

Building on the success of Albion, the British café and bakery in Shoreditch, Terence and Vicki Conran with Peter Prescott, are launching their second site today, a new café and food store within the Lord Rogers-designed NEO Bankside in Southwark, just behind Tate Modern.

Albion NEO Bankside has 95 covers with a further 45 on its heated outside terrace. The dining space overlooks a signature open-plan kitchen. Located alongside the entrance of the café, a small shop and food market sells a wide variety of British produce, from everyday store cupboard groceries plus breads, cakes and pastries to organic meats and fine poultry.

The menu Bankside feature long-established British recipes mixing café specialities (All Day Breakfast, Sausage and Mash, Fish and Chips) with food previously more associated with good home cooking (Shepherd’s Pie, Irish Stew, Fish Pie). Many of the ingredients and produce is being supplied by Borough and Maltby Street Markets.

The shop at Albion NEO Bankside stocks fruit and veg from Tayshaw and Chegworth Farm, dairy products from Neal’s Yard, and Wright Brothers’ oysters and prawns. The shop and café also sells London and Kent brewed beers, such as The Kernel from Bermondsey, plus organic ciders and cider brandy from around the country.

A new team has been appointed, with Peter Farrell as manager and Brian Partridge (he worked at The Greenhouse and RSJ before moving to County Limerick to open his own Irish restaurant) as chef. Head baker, Matthieu Cauty, who has been based at the original Albion since the opening, will oversee all of the bakery products.