Pritzker Prize-winning architect Zaha Hadid’s first designed restaurant space in her first building in central London, opened on 1 November 2013 at the new Serpentine Sackler Gallery in Kensington Gardens operated by celebrated hospitality company K&K London Ltd. At the helm of THE MAGAZINE restaurant and bar is Berlin-born chef Oliver Lange (‘Ollysan’), one of the most exciting contemporary chefs in the industry, and a past guest chef for Kofler & Kompanie’s notable Pret A Diner events in London.
There is an organic flow to the newly designed structure – the continued movement stems from the membrane roof that playfully undulates and is penetrated only by columns filtering natural light into the room – while clear glass walls give the impression of dining within the surrounding garden, landscaped by Arabella Lennox-Boyd.
Ollysan’s experimental cooking, combined with Zaha Hadid’s inspirational and contemporary architecture, creates an overall distinctive and innovative dining narrative – whilst the marriage of the original building instils The Magazine restaurant’s rich and vibrant history. His vision for the food compliments the two contrasting linked buildings – where the traditional meets the modern. Ollysan brings the philosophy of Japanese cooking into his kitchen – its dedication, respect for the purity of ingredients, balancing of tastes and most importantly kokoro (heart andsoul) to British and European cooking.
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