Impala

Describing itself as “Friday markets in Cairo colliding with a Soho bar”, Impala is a charcoal grill restaurant which combines influences from Egypt to England. The debut restaurant from chef Meedu Saad, who previously worked as head chef at Kiln, the space – an “awkward 1960s building” – will be based around an open kitchen. The presence of an in-house butchery is also a standout feature. Food will be seasonal, with dishes collected from Saad’s formative cooking experiences. Meanwhile the wine list, run by Penny Vine and Martina Larnach, can be expected to be idiosyncratic and distinct, with back vintages of Italian alpine greats, and a project underway to import Bourgeois Dias – a zero-sulphite Champagne producer.