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. 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”.