This winter, Selfridges looks to the future of food with the launch of innovative
plant-based concept Adesse.

Globally recognised plant-based pioneer and award-winning chef Matthew Kenney, along with his
Innovation team, is delighted to announce the launch of his new plant-based restaurant, Adesse.
Launching in Selfridges London on 12th January, the restaurant will offer innovative, elegant cuisine to
enhance lifestyle and wellbeing. Set in the serene surroundings of Selfridges’ second floor, Adesse is
set to be the perfect location for a moment of calm in an often busy world.

Adesse, meaning ‘to be present’, will focus on the here and now, with the concept of ‘presence’ being
weaved throughout the restaurant, from the locally and seasonally sourced menus, through to the
minimalistic yet elegant interior. The menus will be enriched by an extensive wine list of organic and
biodynamic varietals and thoughtfully curated spirits and elixirs. It will include imaginative
interpretations of traditional dishes alongside Matthew Kenney Cuisine’s namesake classics, using a
variety of purposefully selected ingredients.

To start, diners can delight in a Jackfruit “Crab Cake” with Smoked Red Pepper Remoulade, or a
Beetroot Carpaccio with Yuzu Kosho and Poppy Seed. Sharing plates include Kimchi Dumplings with
Foamed Ginger, or perhaps a Flora Tree Nut Cheese Plate featuring Black Truffle, Smoked Cheddar
and Herbed Feta along with both sweet and savory condiments. Mains will feature Kelp Noodle Cacio
e Pepe, complete with Snap Peas, Pea Shoots and Dehydrated Black Olives, along with Spicy Udon,
Togarashi, Tempeh, Bok Choy, Roasted Cashew and Radish . As at all Matthew Kenney restaurants,
the desserts are not to be missed, with the offerings including a delightful Chocolate and Salted
Caramel Crunch, and a Lime Parfait with Avocado and Spiced Macadamia.

Matthew Kenney says: “I am thrilled to partner with Selfridges to open a new restaurant in London.
Adesse exemplifies what we do so well at MKC – serve innovative and unique cuisine alongside
excellent wine and cocktails in a stunning setting.”

Alex Gilmour, Head of Restaurants at Selfridges, says: “One of the best ways we can improve both our
health and the environment is to adopt a more plant-based diet. We’re delighted to introduce Matthew
Kenney’s concept with its fresh take on plant-based dining and menu that aligns with our values of
offering more planet-friendly food. We look forward to welcoming guests to come together and be
inspired as we explore the future of food.”

The launch of Adesse takes place as part of Project Earth, Selfridges’ sustainability initiative and
commitment to change the way we shop. Within Food, Selfridges approach is “less meat, better
meat”: offering more meat-free and plant-based options across its restaurants and Foodhalls, and a
commitment that by 2025 all meat used across the business will be from certified organic farms.

3 Press releases · 5 Images




Adesse, Selfridges on 2_

Adrian Mueller Photographer New York Food Still Life Liquids Loc

KALE POLENTA. Kale Pesto. Almond Ricotta. Tomatoes. Fennel

mk lasagna

plant burger. sunflower cheddar. carrot ketchup _ photo by @mueller.adrian

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