R S J
R e s t a u r a n t
Sticky Mango at RSJ – An
For the many loyal
supporters of RSJ, Nigel has thought it important to provide an update to
keep you all abreast of the changes.
Please accept our apologies for the tardiness in sharing this news
Firstly, contrary to popular belief RSJ has not closed, it has just changed
its food offering – moving over to our Sticky Mango concept of lightly spiced
fresh Asian cuisine. The RSJ wine lists and offers will still be available as
will the Wine tasting and Cookery events.
Secondly, the RSJ team is still in place and fully involved and committed to
preserve the “magic of RSJ” dining experience
as well as continuing to provide our extensive Loire focussed wine list , wine tasting and cookery events. For more details regarding the background
to the changes <click here>
Restaurant Opening Times
Monday to Friday
12::00 – 14:30
17:30 – 22:30
17:30 – 22:30
In order to
preserve the “Magic of RSJ” and to add something to the dining experience Nigel
felt that there was a need to bring on board some fresh energy to the team. It
so happened that around the time he was considering the options an old friend
and ex head chef of RSJ, Peter Lloyd, was also considering his options. It was
decided after much discussion to partner peter in a new South East Asian
concept utilising the private room and basement of the RSJ restaurant.
Mango, it soon became very busy, rapidly outgrowing the allotted space. The
difficulty of operating two menus from one kitchen soon became very
challenging. A decision had to be made regarding the way forward and given that RSJ Restaurant was about to
reach its 37th anniversary it was felt that the time was right for a
Mango’s menu will feature a modern interpretation of street food classics and
flavours from Thailand, Malaysia, Singapore, Vietnam and Indonesia – all of
which are specialities of Peter. He began his career as a commis
chef at the House of Commons before moving to the Dorchester. He came to RSJ in
1994 rising to head chef before leaving in 1998 to work as Head chef at Bank
restaurant with a brigade of 36. After 16 years of cooking modern European food
in top London venues and stages with the Gordon Ramsey, Marco Pierre white,
Pierre Koffmann, Phil Howard and Charlie trotter,
Peter took over at the Sanderson Hotel where he discovered a passion for
Malaysian cuisine and from there to the cuisine of much of South East Asia.
years as Head chef of Spice Market travelling regularly to all parts of South
East Asia, Peter felt it was time to showcase his vast knowledge in his own
restaurant. And that is where RSJ came into the picture.
It is our
sincere hope that all of our wonderful, loyal customers will take to Sticky
Mango as we have done. It promises to be a very exciting time for everyone.