This is the third branch of the seasonal, fresh, fast-food concept created by business consultant John Vincent, &'ex-chef&' Henry Dimbleby and chef Allegra McEvedy, formerly of the River Café.
The menu promises to &"bring real food back to the masses&", including, for breakfast: Organic Porridge topped with Honey, Seeds or Seasonal Fruit Compote; for lunch: Moorish Vegetable Tagine - Sweet Red Peppers, Chickpeas and Courgettes in a rich Tomato Sauce with Whole Almonds; Chilli Chicken Shish Flatbread Wrap; and for dinner: Magic Mackerel Spring Couscous Superfood Salad; Rosemary Lamb Leg Steaks.
The restaurant has a &'fast-food feel&' at the front, with counter seating and ceramic tiled walls, the food preparation area in the centre, and dark brown leather banquette seating at the rear, with dark wood and eclectic bits and pieces of pop-art-style decoration with the signature Leon retro-European graphic art feel. There is seating for 75 inside and room for another 10 outside. A fourth Leon is expected to open in Spitalfields Market this month.
136 Brompton Road, Knightsbridge,
Tel: 020 7486 4424
The head chef is Michael Waugh. On the menu are: Terrine of Slow-Cooked Duck, Garlic Sausage and Fine Beans; Braised Rare-Breed Pork, White Beans and Fondant Potatoes.
Biscuit Factory, Stoddart St, Newcastle upon Tyne.
Owner Robin Mitchell already runs two delicatessens in Derby. On the menu are: Warm Salad of Ceps and Asparagus; Herb Crusted Rump of New Season Lamb with Puy Lentils and Tomato Farci.
28 Green Lane, Derby.
Owner Michael Chung also owns Kachina in Shirley, Hampshire. Head chef is Desmond Lee. On the menu are: Chargrilled Scallop Skewers With Wasabi and Yakitori Sauce; King Prawn Tempura.
42 High St, Southampton.
Brasserie Black Door