The Gentleman Magazine Issue 18 | December 2019 | Page 66
NEW HEAD CHEF RUDI WARNER DRAWS UP PLANS
FOR CREATIVE BRITISH MENUS AT RIVERSIDE
LONDON RESTAURANT, BLUEPRINT CAFÉ
D&D London is delighted to welcome new Head Chef Rudi
Warner to the dynamic Blueprint Café team. Diners have been
flocking to the Shad Thames restaurant since 1992 to enjoy the
unparalleled views over London’s stunning skyline offered by its
second-floor riverside location and floor-to-ceiling windows.
The expansive views stretching from the iconic Tower Bridge
in the east to the glass-fronted skyscrapers of Canary Wharf in
the west make this the perfect place for London-born Rudi to
expand the well-loved restaurant’s horizons even further with
his refreshing new a la carte and Sunday brunch menus.
The young chef has already got a host of Michelin-starred
experience under his belt, including three years at Michelin-
starred seafood restaurant Angler and a role as Sous Chef at
Ollie Dabbous’s first Michelin-starred restaurant, Dabbous. He
re-joined the Dabbous team at their new venture HIDE in 2018,
before spending a year working as Sous Chef at glamorous
London hotel, L’oscar. He also has an innovative flair, having
founded Islington pop-up Rudi’s Room in 2018, and he has
brought this creative drive to Blueprint’s modern kitchen.
He has already made his mark on Blueprint’s menu, creating
British classics with a fresh, modern twist. His flavourful menu
uses distinctly British flavours, with starters like London cured
smoked salmon, Cornish crab and a tartare of Heritage Carrot
served with Yorkshire fettle cheese and sunflower seed praline.
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The mains, too, are a great British affair, with the Gloucester
Old Spot Pork Chop served with caramelised onion, potato
puree and roasting juices setting the standard for more
Blueprint classics to come. British flavours and culture are also
subtly represented in the dessert menu, with a cherry blossom-
soaked tea cake with rum and whipped cream incorporating
Britain’s love of tea in a unique and delicious way, and Rudi
has plans to create further tea-inspired dishes in the very near
future as the menu evolves.
Rudi is also launching a brand-new brunch menu that will take
place every Sunday. As well as serving beautifully presented
classic brunch dishes, Warner will be using his innovative
streak to create a dedicated French toast menu with a range
of toppings and flavours – both sweet and savoury – that cater
for all diners, including fantastic gluten free and healthier
options. Currently on the menu are a savoury French toast
flavoured with Gruyere and Cumbrian ham, topped with a
fried Cacklebean egg and a sweet option that’s soaked in fig leaf
custard and finished with crushed Brogdale pear. The menu
launches on 1st December, with further details to follow.
Commenting on his new role, Rudi said “I’m thrilled to be
joining D&D and to be leading the team at this wonderful
London restaurant. As a Londoner myself, the city has always
inspired my cooking and it’s so exciting to be able to create
modern British dishes in the heart of my home city”.
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