THE BAKER & THE BOTTLEMAN UNVEILS NEW SEASONAL DISHES AND WINE PROGRAM, LED BY NEW HEAD CHEF JAKE BENNETT AND OPERATIONS MANAGER LAUDY GIBBA-SMITH  

Open daily from 6pm onwards, the second floor of The Baker & The Bottleman serves hearty, ingredients-driven fare inspired by European flavours

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<<29^th August 2024 – Hong Kong>> Simon Rogan’s wine-focused restaurant concept on the second floor of The Baker & The Bottleman, proudly welcomes the expertise of two individuals with a shared history at Simon Rogan restaurants in the UK and Hong Kong. Head Chef Jake Bennett, recently appointed, introduces new seasonal dishes to the menu of hearty British fare, complemented by the meticulously curated wine program overseen by the return of new Operations Manager, Laudy Gibba-Smith.

Exuding simplicity, warmth, and comfort, the upstairs restaurant stands as a cozy neighbourhood dining destination for a quick and hearty meal. Operating seven days a week from 6pm onwards, The Baker & The Bottleman offers a relaxed dinner option spotlighting locally sourced ingredients and a touch of British flair.

All new Food Menu at The Baker & The Bottleman

The revamped dining experience now features an array of elevated British comfort dishes by Chef Jake, with highlights including the decadent Smashed Ratte Potato (HK$100) with bone marrow and bearnaise; the indulgent Crumpets with Smoked Eel, Horseradish and Lard (HK$200); and the flavorful Gnocchi (HK$180) with Jerusalem artichokes and ceps. Diners can savor the delicate flavors of the Red Snapper (HK$300) with roasted fennel and mussels; the succulent 14-Day Dry Aged Duck (HK$300) with ruby plum sauce and Hasselback potato; and the Pineapple Crueler with mascarpone and salted caramel. To cap off the meal, guests can enjoy the rich flavors of the Chocolate Fondant (HK$100) with clementine custard; or the classic Crème Brulee (HK$100) with mixed berry compote and vanilla diplomat.

All-new Wine Program at The Baker & The Bottleman

Laudy Gibba-Smith has curated an exceptional new wine program at The Baker & The Bottleman, featuring a selection of 85 to 90 bottles from 15 countries spanning both the Old and New World regions. With offerings from renowned wine-producing regions like France, Italy, Spain, and beyond, the program showcases a diverse range of wines catering to various palates. The wine range is priced affordably, with selections available from as low as HK$410 to a maximum of HK$2,000 per bottle. Notable favorites include the Garagisti Di Sorgono Cannonau from Sardinia and the Domaine de Lucey Les Monettes from France, enjoyed both by the bottle and by the glass. Laudy’s commitment to sustainability and a focus on unique, organic, and natural wines is evident in the thoughtfully curated wine list, refreshed at least once a month to offer guests a dynamic and intriguing selection.

Introducing new Head Chef Jake Bennett

Jake Bennett, Head Chef at Simon Rogan’s Hong Kong-based The Baker and the Bottleman, brings a wealth of experience and expertise in modern British cuisine, honed through his tenure at renowned Simon Rogan establishments in the UK. With a solid foundation as a Commis Chef at Rogan and Co. in 2016, his journey continued with notable roles such as Chef at Manchester House followed by Jr Sous Chef at 3 Michelin-starred L’Enclume. Jake’s culinary prowess is characterised by his adaptability and a keen eye for sourcing local produce to enhance dishes, creating a loyal following among diners.  At The Baker & the Bottleman, Jake’s innovative culinary vision and commitment to excellence shine through in every dish, reflecting his dedication to pushing boundaries and delighting customers with contemporary British fare.

Introducing new Operations Manager, Laudy Gibba-Smith

Laudy Gibba-Smith, embodying a true passion for hospitality, is the new Operations Manager at The Baker & The Bottleman. With a career marked by various pivotal roles in the industry, Laudy’s journey began as a Floor Supervisor at The Parkers Arms in the UK, before venturing into the world of modern fine dining, starting as a Commis Sommelier at Michelin-starred Northcote Manor. Laudy’s career trajectory saw her excel as a Junior Sommelier, Chef De Rang, and later as Head Waiter at Simon Rogan’s L’Enclume in Cartmel. She further expanded her horizons internationally, holding the position of Head Waiter at Roganic Hong Kong before assuming the role of Restaurant Manager at Aulis Hong Kong. Laudy’s career is distinguished by exceptional leadership, a dedication to customer service, and operational finesse, all contributing to an elevated dining experience at The Baker & The Bottleman.

For reservations or bookings at The Baker & The Bottleman, please contact +852 2386 8933 or book via website at HERE.

<<ENDS>>

About The Baker & The Bottleman

True to Simon Rogan’s ethos, sustainability is at the very heart of the concept – the bakers and chefs produce all the food from scratch in-house, observe the seasons and work with only the best local suppliers. The Baker & The Bottleman uses traditional artisanal techniques and flavours giving a strong British heritage to each baked item. The bakery and restaurant’s aim are to minimise any packaging and encourage reusable bags, coffee cups and think about every unnecessary item that is not required. All packaging is at minimum recyclable or compostable, if not made from organic/recycled cotton. The Baker & The Bottleman also aims to source most of their ingredients from the best local and small-scale producers, as well as to avoid food waste at any cost by using seasonal produce that is grown or made locally by mindful farmers and artisans.

The Baker & The Bottleman Shop Information

Address: Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Email: Hello@tbtb.hk

Facebook Page – www.facebook.com/TheBakerandTheBottleman

Instagram: @TheBakerandTheBottleman

Opening Hours – Open daily from 18:00 to 23:00pm