Mallow to open second site in Canary Wharf this June
The new venue will be located in Wood Wharf and will serve up to 150 covers, 100 inside across two floors and 50 on an outdoor terrace
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Plant-based restaurant, Mallow, has announced its plans to open a second location in Canary Wharf in June 2023 after first opening in Borough Market in November 2021.
The new venue will be located in Wood Wharf in the centre of Canary Wharf and will serve up to 150 covers, 100 inside across two floors and 50 on an outdoor terrace.
According to the restaurant, design elements from Borough Market will be seen throughout the new site that will create a “modern, light and airy” feel on the ground floor level alongside a “moody and intimate” dining space upstairs.
Mallow will be open for breakfast, lunch and dinner, offering a relaxed dining-style atmosphere and serving fully plant-based dishes with a strong focus on sustainability, seasonality and provenance.
In addition, the venue will also feature a bar area that will serve a variety of handcrafted cocktails, vegan wines and beers.
Head of food development for Mallow, Sarah Wasserman, will continue to lead on the menu creation, combining Borough Market staples with new additions exclusive to Wood Wharf.
Sam Anstey, managing director of Mallow, said: “Wood Wharf, Canary Wharf is a thriving, social and sustainable community where people live and work. It felt like the perfect location to open a second Mallow restaurant.
“We’re proud to be opening amongst some of London’s most iconic restaurants bringing a vibrancy to the local area. We hope mallow will offer a welcoming space for local residents, office workers and visitors to enjoy plant-based dining whether meeting for breakfast, lunch, brunch or dinner.”
Stuart Fyfe, managing director of Retail Leasing, added: “Mallow is an incredible addition to our Wood Wharf community. The addition of an entirely plant-based restaurant will be popular with residents, visitors and workers.
“The choices for customers in Canary Wharf are becoming increasingly more difficult as the offers get better and better and the choice even wider.”