Whiteley’s Kitchen Bar & Café is set to open at Six Senses London next month.

Slated as a “maverick British restaurant designed for the neighbourhood”, the venue focuses on seasonality and generous hospitality, carrying forward the role of the original Whiteleys department store, which once served as a gathering point for the local community.

Menus take a vegetable-forward approach to modern British cuisine, guided by the Anglo-Celtic calendar as a natural reference for how food and appetite shift throughout the year. Ingredients are handled with confidence and care, led by Executive Chef Eliano Crespi, whose career spans a decade across London’s top hotels and who is a member of the Royal Academy of Culinary Arts, alongside Head Chef Jose Jara, formerly Head Chef for two Michelin-starred chef Henrique Sa Pessoa.

Dishes include charcoal-grilled Suffolk pork enriched with shio koji and mustard jus, handmade gnocchi with cavolo nero, Stilton and toasted English walnuts, and salt-baked English pear served with rooibos-infused crème légère and house-made crumble. Fermentation sits at the heart of the kitchen and is led by Jelena Belgrave, whose practice is influenced by Balkan traditions and Japanese macrobiotic training.

The bar carries the same assured energy. Led by Adrian Gonzalez Parrondo, Director of Bars, the drinks programme focuses on seasonality and balance, letting the ingredients lead. Each serve is designed to work with or without alcohol, prioritising flavour and ease rather than spectacle. A signature cocktail, Clouds Over Islay, embodies this ethos, combining Bruichladdich The Classic Laddie with house-made amazake soda and lemon hydrosol.

Wine is guided by a philosophy centred on planet, people and place, prioritising producers who work with care for the environment and wines that express a clear sense of origin. The programme is led by Eugenio Egorov, Wine Director, whose narrative-led approach focuses on the connection between producer and guest.

The café anchors Whiteley’s from morning, serving coffee and adaptogenic blends alongside farmhouse bakes, with all breads and viennoiseries made in-house using British organic regenerative flour. The pastry and baking programme is led by Head Pastry Chef Samuel November and Head Baker Sebastien Chiono.

Designed by AvroKO, with architecture by EPR Architects, guests enter through a working show kitchen anchored by a central farmhouse table before moving into light-filled spaces inspired by early European cafés.