New family-run restaurant comes to West Smithfield

A new family-run restaurant, Origin City, is launching this week, led by the team behind 56 West Smithfield Wine Bar & Shop.

The eatery will offer a nose-to-tail dining experience, with meat coming from the family's 600-acre organic farm in Argyll, Scotland, with traditional heritage breeds such as Black Aberdeen Angus, Large Black and Tamworth outdoor-reared pigs, and Texel lamb. All seafood also comes from the family's aquafarm, Loch Fyne Oyster, while the wine list will feature wines from the organic family vineyard Château De La Cômbe in Provence. 

Executive chef Graham Chatham, who has over 35 years of experience, has worked in restaurants such as Rules and The Langham, creating dishes that use every part of the animal, in line with Origin City's 'no waste, great taste' philosophy. 

All meat is butchered in-house and chefs have access to state-of-the-art ageing facilities. From fine dining to traditional dishes that offer a hit of nostalgia, Chatham has reimagined British classics with a twist to give a nod to the family's roots. 

Changing daily to showcase what's in season and the fresh produce from the farm, guests can expect dishes such as house-made charcuterie and pickles, Black Angus steak tartare, devilled ox tongue, Tamworth pork tonnato, aged black pig cutlet with Savoy cabbage and sauce charcutière, halibut anchoïade, grilled Texel lamb with sweet bread, merguez with salsa verde, alongside classics such as dry-aged Black Angus sirloin and ribeye. 

Drinks are a key element of the experience, with mixologist Giacomo curating a special drinks menu with a selection of apéritifs, cocktails and digestives. 

The venue itself is adorned with tweed-backed banquettes and burgundy and emerald chairs, as well as secluded booths and long sharing tables. Murals and dark wood panelling feature on the walls, while reclaimed oak floors and low-hanging lights give an ambience to the setting. 

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