World-class Restaurant & Speakeasy BÓHA Opens In Chelsea

This week, the much-awaited BÓHA London opens its doors at 562 Kings Road. The world class restaurant & speakeasy will offer a unique new dining experience, fusing the best of Irish and British cuisine, alongside meticulously created cocktails, wines and Champagnes, in an atmosphere of immersive refinement.

BÓHA London is the first iteration of what’s set to become a truly global brand, while the dust is still settling in London, its founders already have their sights on Miami, Dubai, and New York.

With space to accommodate 140 guests across the main floor, stunning covered terrace, and downstairs speakeasy and cocktail bar, BÓHA London embodies sophistication and fun. The restaurant’s innovative, Irish-British fusion menus will showcase a lighter, more playful side to the two cuisines, serving beautifully presented sharing plates featuring the finest ingredients, with a focus on exceptional seasonal produce, sustainably sourced.

BÓHA’s unique new approach will be reflected in each dish on the menu, with bar bites and snacks (Amh & Beag) including foraged mushroom toast served with whipped cauliflower & truffle and a cherry caramel burnt Cambridge cream, served with foie gras, charcoaled milk bread, and hazelnut.

The menu’s vegetables and more (Glasraí & Níos mó) offering includes a Kerrs Pink potato carpaccio, served with old Winchester custard and pickled shallot, and an indulgent hispi cabbage in house dry aged bacon and beef dripping.

Lager plates for the table (Don Tábla) include a signature Wagyu short rib Irish stew, with stout, malt onions and fermented celery; alongside a deliciously low-calorie herb-fed Yorkshire organic half-chicken, garnished with burnt lemon, and chicken syrup; and a whole Brixham Dover sole, with brown butter, capers, lemon, parsley and samphire.

The menu’s Síniú (signature) section includes the impressive selection of meats displayed in BÓHA’s dry aged locker, including an Irish chocolate fed Wagyu tomahawk, a Wagyu sirloin, and an Irish whiskey marinated, charcoal cooked Irish Hanger Steak, all on display next to its glass fronted kitchen, allowing diners the opportunity to watch their steaks sizzle.

Puddings (Maróg) include an Irish take on an Affogato; Báite, with vanilla ice cream, Caravan espresso, and Five Farms Irish Cream; alongside the chocolate & peanut dessert, with caramelia ice cream, nougat, and crispy sponge.

BÓHA’s stellar cheese (Cáis) selection includes only the best Irish and British cheeses, including a Gubbean, a semi-soft, washed rind Irish cheese; a Baron Bigod traditional Brie-de-Meaux style cheese produced in the UK; a Coolea cheese, made in Ireland, but with traditional Dutch techniques; and a Shorrock Lancashire Bomb, sourced from the Sharrock family, which has been producing incredible cheeses since 1923.

BÓHA’s expert mixologists are masters of their craft, concocting world-class cocktails that push the boundaries of creativity and flavour. A highlight of the cocktail menu is the Bóha classic spiced Old Fashioned, made table side by an in-house mixologist with a rare single malt called The Taoscán – the tonka bean, clove, star anise, cinnamon, and cardamom are all torched in front guests, before the remaining ingredients are added and the drink is served. The Mon Cheri is made with Le Portier Cognac, Azaline Saffron Vermouth, vanilla, cherry, and Lustau Oloroso Sherry; and My Little Dear is a moreish combination of Tanqueray No.10 infused with peach stones, peach, RinQuinQuin, lemon, and English sparkling wine, the cocktail menu at BÓHA is a testament to mixology mastery.

BÓHA London’s founding team includes Jay Bradley, Founder & CEO of The Craft Irish Whiskey Co., and the brains behind multiple luxury spirit brands, including Le Portier Cognac; seasoned hospitality entrepreneur, Chase Hunter; the visionary minds behind Prime Time Lager, Harvey Armstrong and Sam Holmes; and Ian Duignan, MD of The Craft Irish Whiskey Co., and one of the driving forces behind the brand’s incredible growth. This unique new restaurant will offer an unparalleled dining experience that promises refined flavours, a convivial atmosphere, and meticulous attention to detail.

Joining as a key member of the culinary team, Executive Chef Anthony Fletcher boasts an impressive background working in Michelin-starred kitchens with Gordon Ramsay Restaurants, in addition to spending four years in Hong Kong, working in some of the island’s top kitchens. Anthony joins BÓHA from The Ned, where he redefined the property’s events offering, developing iconic dishes on the menus for the new Parlour Restaurant, and Jazz Club in the basement. Anthony will be joined by Head Chef Samuel McClurkin, whose experience includes roles in renowned establishments such as The Sportsman in Seasalter, Kathton House at The Tyler’s Kiln in Canterbury, Le Manoir aux Quat’Saisons in Oxford, and Tom Kerridge’s The Hand & Flowers in Marlow.

The soon to be trademark BÓHA ambiance is a harmonious blend of luxury and warmth, reflecting the inclusivity of Irish hospitality. Step inside, and you’ll be transported to a world of immersive refinement, where attention to detail permeates every aspect. BÓHA London’s 1920’s style downstairs speakeasy and cocktail bar transforms into a vibrant late-night venue, hosting some of the world’s best DJs, while upstairs, its stunning terrace bar enveloped in lush foliage provides an ideal setting for year-round al fresco dining.

BÓHA London is poised to become the pinnacle of high-end dining and mixology experiences in the heart of Chelsea. Reservations are now available, to book please visit bohalondon.com or email hello@bohalondon.com.

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