Team behind London’s Primeur restaurant to open bakery on Newington Green

A new bakery and restaurant from the minds behind London’s Primeur and Westerns Laundry is landing at Newington Green next month.

Business partners Jeremie Cometto-Lingenheim and David Gingell are teaming up with farmer Andy Cato to launch Jolene – a venue offering fresh breads, pastries and pastas made from sustainably sourced grains.

With 10 years’ experience growing chemical-free crops at his farm in Gascony, southwest France, Andy will work in partnership with two UK farms to grow original wheat varieties for the new North London venue.

Jolene’s dining space will feature two big sharing tables in the centre and counter seats overlooking its kitchen and bakery.

Eight smaller tables will offer guests a view of the venue’s front terrace onto Newington Green.

Jeremie and David said in a joint statement: “We have decided to open a bakery restaurant that revolves around and relies on the grains rather than it just being another ingredient.

“Our approach at Primeur and Westerns Laundry has always been attuned to the need for sourcing well-farmed produce ethically grown with soil fertility in mind and tended with care.”

They continued: “We’re bringing the same values and narrative to Jolene, this time with breads baked with Andy’s incredible grains and inspired by his passion for sustainable, efficient and sensical farming methods.”

Jolene will open its doors mid-September.

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