Applebee’s, an institution of Borough Market for 25 years, has celebrated its milestone anniversary with an exciting relaunch, reopening to the public on 13th February. Marking this milestone, Applebee’s next era will be defined through their brand new concept, menu and freshly designed space, as well as a continued determination to champion sustainably sourced British seafood.
Still fully independent and family-run, Applebee’s is one of the original Borough Market traders, having started as a fishmonger, Joy and Graham Applebee then moved into their first bricks-and-mortar seafood restaurant on Stoney Street. Their expertise has been passed down through the generations, with their son, Jack Applebee spearheading the relaunch alongside his two brothers.
The restaurant’s brand new menu has continued to spotlight premium British seafood, sourced directly from fishermen at Brixham Fish Market. Crafted by the newly appointed Executive Chef, Frankie van Loo, it features a weekly-changing selection of the freshest seafood, dictated by what
lands on the Devon and Cornwall dayboats each morning. Chef Frankie has joined the business after
spending 13 years at Jason Atherton’s Social Company restaurant group, including time at Pollen
Street Social and Social Eating House and multiple Head Chef roles across the group, notably at the
Michelin-starred City Social.
As experts in their field, Applebee’s commitment to sustainability is affirmed not only by the sourcing
of their fish but also in their mission to educate their customers on the short journey time of their
seafood, from sea to plate. This aims to enhance understanding of responsible fishing practices, the
importance of local, ethical sourcing, and how Applebee’s cares for its produce through processes
such as in-house dry ageing.
Applebee’s menu showcases the very best of seasonal, sustainable British seafood, with standout
dishes including Grilled Dover Sole, served with brown shrimp and lemon butter. Whole catches in a
variety of sizes will allow diners to select their preferred weight, priced daily on the blackboard at
market rates. Each fish is dry-aged for 24-36 hours in a Himalayan pink salt chamber, on show to
guests in the open kitchen, to enhance flavour and ensure perfectly crisp skin when cooked over the
live-fire grill. Another hero dish is the British interpretation of a Bouillabaisse – a zero-waste creation
that incorporates every part of the fish and seafood and replaces traditional Gruyère cheese with
Lincolnshire Poacher for a distinctly local touch.
Applebee’s signature Fish and Chips remains a menu staple, with regularly changing varieties based
on what is caught, such as cod, haddock, plaice, or turbot. Guests will also find the ever-popular
seafood platters: a chilled option featuring oysters, lobster, prawns, scallops, taramasalata croustade,
and Exmoor caviar, and a hot version laden with whole lobster, langoustines, scallops, oysters,
mussels, cuttlefish, and an octopus skewer. From March, Applebee’s will also offer a luxurious twist
on the traditional Sunday roast, with options like decadent Salmon en Croute or a Whole Turbot
designed for sharing.
Both the food and cocktail menu incorporate the use of British coastal greens. Sourced directly from
Miles Lavers of Foodswild in Cornwall who specialises in foraging wild food and sea vegetables to
provide natural, sustainable foods. Freshly harvested to order, their produce celebrates the Cornish
coastline and countryside.
The updated wine list maintains the restaurant’s ethos of championing British produce, with a wide
selection of English growers, including Devon-based Sandridge Barton, Blackbook Winery – an urban
producer in Battersea, Gusbourne and Westwell wines. The concise cocktail offering includes a
standout Gilda Martini, playing on the seaside flavours the restaurant is renowned for, using Vault’s
coastal vermouth, infused by oyster shell and foraged botanicals such as rock samphire, sea purslane
and salty fingers, and served on the rocks alongside traditional gildas of anchovies, olives and piquillo
peppers. It also features a homemade seasonal spritz, starting with pear, a Rhubarb Sour and more.
The exciting redesign, led by hospitality design studio A-nrd, known for their innovative projects like
Fonda and the Kudu collection, has created a stunning 70-cover space, highlighted by a fresh fish
counter upon entry, an extended dining and bar seating area overlooking a bespoke live-fire grill, and
an inviting outdoor space. The grill, designed and built by British Metal Craft in Bermondsey, will be a
focal point of the space, where guests can watch their meals cooked over the open flame.
Excited for the restaurant’s new era, Jack Applebee says “We are extremely proud to celebrate our
25th Anniversary with the relaunch of our restaurant. As a family-run business, we have always had
quality at the forefront of anything we do, and we remain committed to sourcing the highest quality
seafood from our shores. As part of our reopening, we will also be providing all guests, old and new,
with a more elevated dining experience in a fresh space with a greater emphasis on the journey in
which our seafood takes from when it is caught”.