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Seafood and oyster specialists Wright Brothers open new site in Battersea

Posted on December 18, 2017 by James


Wright Brothers Battersea
Opens 11th December 2017


Seafood and oyster specialists Wright Brothers opened the doors to their fifth site, on 11th December 2017, at the iconic Grade II* listed Battersea Power Station by the River Thames.

Designed by Macaulay Sinclair, the 126-cover restaurant and bar with a stylish and contemporary design showcases an open theatre-style kitchen. Guests can watch the chefs at work whilst sitting at the counter or along the centre of the restaurant at mid height marble topped tables. The light and airy space also features a brand new addition to the Wright Brothers repertoire – a centre piece Josper charcoal oven which both seals and enhances the natural essence and flavours of seafood and meat on offer

A spacious, al fresco terrace accommodates up to 40 guests who are able to enjoy views of both the river and the Power Station. Also available to book at Wright Brothers Battersea is the Coal Room, a private dining room that seats up to 30 people and includes audio-visual equipment and when combined with the River Room creates a larger events space.

Group Head Chef Richard Kirkwood has created some exciting new dishes bespoke to Battersea including his take on the classic ‘eclade de moules’ – pine roasted mussels, as well as an indulgent roast shellfish platter and grilled Galician octopus with ajo blanco and smoked jalapeño chilli oil. The menu introduces more meat options cooked in the Josper oven, including East Sussex collar of pork with chimichurri and Bannockburn beef on the bone alongside Wright Brothers renowned seafood classics.

The new restaurant embraces and inspires a new generation of little fish lovers with a children’s menu with favourites such as fresh Peterhead cod grilled or tempura fried and mini shellfish platters.

The drinks menu has a carefully selected wine list designed to complement the food offering, alongside Champagnes and craft beers, pale ales, stouts, IPA’s and Porters – all perfectly match the flavours of the seafood, oysters and meat. The cocktail list includes Battersea exclusive cocktails as well as favourites such as Wright Brothers Bloody Mary and the Mermaid Martini with Grey Goose vodka or Star of Bombay gin, Choya Sake, pickled ginger served with an oyster.

In line with their mission to take the formality out of seafood, Wright Brothers Battersea will host regular oyster and seafood masterclasses and adopt their renowned pioneering Pound a Pop offering: oysters for £1 every day from 3-6pm.

Ben Wright and Robin Hancock, Wright Brothers co-owners said:

We’re incredibly excited to be opening a riverside restaurant as part of the Battersea Power Station project, undoubtedly the most exciting development to hit London in the last decade.

Since opening our first restaurant in Borough Market in 2005, we have relished the opportunity to share our passion for shellfish and seafood through our restaurants and our wholesale company, located at Billingsgate Fish Market, supplying not only Wright Brothers but also 270 of the top restaurants in London with the freshest and finest seafood. Battersea is the next step in our journey.”


Wright Brothers Battersea

26 Circus West Village

Battersea Power Station

For further information please contact Stef Moorhouse or Chessie Peake:,


Notes to Editors

The Portfolio

Each Wright Brothers restaurant offers a different ambience and cooking style of seafood, but all share the founders’ commitment to the finest quality. The group’s restaurant portfolio also includes: Borough Market, Soho, Spitalfields and South Kensington.

Wright Brothers Battersea will follow the groups established ‘sea to plate’ ethos, offering high quality and sustainable seafood sourced from their own wholesale company in Billingsgate Market.


Wright Brothers supply over 270 prominent restaurants and chefs across the UK with a range of high quality, sustainable oysters, fish and seafood.

Ben and Robin

Wright Brothers was established in 2002 by brothers-in-law Ben Wright and Robin Hancock whose mission was to bringing oysters back to popularity in the UK and back onto London restaurant menus. Since then, the name Wright Brothers has become synonymous with the finest, freshest seafood.

Chef Richard Kirkwood

Group Head Chef Richard Kirkwood, came to Wright Brothers with 5 years’ experience from J Sheekey’s. He counts his greatest influencers to be Tim Hughes of Caprice Holdings and Roy Brett, Head Chef at Ondine in Edinburgh. He enjoys working with fish for its lightness and quickness of preparation. He considers oysters the purest form of eating.

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