Redman and business partner Margaret Crow’s new site, billed as London’s first “raw bar”, will feature a menu based on snacks, “comfort food” and speciality raw dishes including a variety of oysters, clams, carpaccio, tartare and fish, with family style roasts on Sundays.
Some of the dishes on Redman’s menu will include scallops in Sicilian citrus with basil and Shetland mussel salad with diced razor clams and horseradish.
Redman and Crow are also planning a regular Oyster Happy Hour, with oysters on sale for £1 each.
The Richmond sits on the site of the old Richmond Arms, which was more recently an Egyptian-themed restaurant.
Negronis will be served on tap, with the venue featuring a selection of cocktails and “raw” wines.
Redman shot to fame for his Michelin Bib Gourmand-winning restaurant Elliot’s in Bethnal Green, going on to open the Pavilion in Victoria Park in 2007 and a second branch of Elliot’s in Borough Market in 2011.
Crow worked previously as a stylist and fashion consultant before teaming up with Redman to enter the hospitality industry.