Olive Magazine says: Pronounced ‘itchy’ and meaning ‘of the moment’ in latin, Hicce is the latest addition to King’s Cross chic new development, Coal’s Drop Yard. Expect a cool and casual space serving up sensational hot sticks and moreish small plates taking inspiration everywhere from Italy to Japan and Norway, alongside draft wine and sprightly cocktails. read more
London On The Inside says: The restaurant is headed up by chef Pip Lacey (ex-Murano head chef) and focuses on using the barbecue to cook ingredients, whether they are smoked or steamed, as well as plenty of homemade pickles, breads and cured meats nicely matched to a menu of low intervention wines, craft beers and cocktails. read more
Culture Whisper says: Scandinavian, Japanese and British ingredients and modish techniques like curing, smoking and pickling will feature on the menu of Hicce (pronounced ee-che), Pip Lacey, 2017 Great British Menu winner and ex Murano Head Chef's first solo restaurant. read more
The Evening Standard says: Here are some: gluten-free bread, fermented vegetables in jars, Japanese condiments, wood-fired heat source, a version of skewers entitled #hiccehotsticks, cheeses you are unlikely to have heard of, an exhortation to share and the clincher — celeriac as a hero ingredient. Taking its vegetable turn after radish slices but maybe peaking before salsify, celeriac is having its moment in the sun. read more





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