After the birth of Paddington's 4 in Hand, people were eagerly awaiting another ventur by the hotel's creators. And to much joy, only a suburb over from Paddington's well-loved hotel, chef Colin Fassnidge is turning out hearty and rich fare that is big on flavour at the 4 Fourteen.
The space, which was previously owned by pastry chain Le Pain Quotidian, needed some serious revamping upon opening. But now, with the design skills of Annie Snell the space has been worked with raw brigs, huge windos, bottle-green tiles with an industrial-chic feel. reflection of what everybody wants a taste of – casual dining with an added warehouse conversion. But just to buck the trend, they do take bookings.
There’s share food and industrial light shades aplenty and the Irish breakfast is earning a reputation with duck egg, chorizo and black pudding. And the one dish to try? Anything pork. The suckling pig or the pig’s tail. That’s their philosophy here, use it all from nose-to-tail.