Neighbourhood restaurant announces opening date in London’s Broadway Market

This autumn, renowned sommelier Honey Spencer and partner Charlie Sims will open Sune, a neighbourhood restaurant at the foot of bustling Broadway Market.

Perched on the canal, Sune, opening in late November, is a stripped-back space designed to transform throughout the day, from a sun-filled spot for weekday lunch, and weekend brunch, to an intimate, candlelit dinner destination.

As a duo, Honey and Charlie’s careers have taken them across the globe, from London to Sydney, Mexico and Copenhagen, where Charlie was Restaurant Manager at noma. Back in London, their CVs boast positions at some of the UK’s most celebrated restaurants including Michelin-starred Lyle’s, Mãos and Evelyn’s Table, and beloved restaurant Brawn.

With 35 years’ combined hospitality experience, Charlie and Honey plan to create a neighbourhood destination which brings people together any time, for any occasion. The kitchen is helmed by chef Michael Robins, who previously spent two years as head chef at acclaimed restaurant Pidgin.

Having recently returned from his homeland of Canada, Michael has assisted in the opening of the Midland Grand and also cooked at Acme Fire Cult and Akoko. Also joining the team is Spencer Large, who most recently opened Akoko as General Manager, where he has spent the last three years.

Sune, derived from the Old Nordic word for ‘son’, and the name of Honey’s ‘pioneering’ wine mentor Sune Rosforth in Copenhagen, places an equal emphasis on both food and hospitality.

Each morning, Sune will fill with the scent of baking bread and freshly-ground coffee, before lunch kicks off with a choice of a set menu or à la carte dishes. The menu champions British produce, ingredients and wild foods, beginning with ‘Our Daily Breads’ with changing accompaniments, such as grilled pagnotta with whipped lardo and rosemary.

Next, ‘Plates’ give equal care and attention to meats, fish and vegetables, starting with small dishes such as egg, chips and anchovy, and smoked eel Caesar salad; followed by homemade pastas such as linguine vongole with fried garlic and bottarga; and finally up to larger serves such as za’atar spiced lamb ribs, honey, harissa and salted yoghurt.

Charlie commented: “The most fundamental quality of a neighbourhood restaurant is that it’s somewhere you want to always go back to and feel like it’s yours. We’re looking forward to welcoming guests for all moments, whether it’s a casual midweek supper, a quick snack and drink, or a blow-out special occasion.

“Dishes will be striking and beautiful on the eye, but more importantly, comforting, delicious and deeply satisfying to eat.”

By Matthew Neville – Senior Correspondent, Bdaily

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