The Pem under the roof of Conrad London St James in St James region of London is changing direction after hosting modern British cuisine for four years. The restaurant opens this autumn in the management of MBE title chef, writer and publisher Romy Gill — the first permanent kitchen that Gill had six years later.
The menu follows a geography from Pencap to Bengal, from the coastal tastes of Kerala, from Racastan to the tradition of spices; rich blinds, smoked grills and slowly cooked, invited to share the taboos are followed by Gill’s own travels and women who teach cooking. The restaurant retains its name, suffrajet Emily Wilding Davison; management change also carries an informed reference to the inheritance of this woman.
With Gill’s self-expression, “I want The Pem to feel alive and energetic—it’s a place where people’s plan, see the plate on the side table and order one more.” This approach is covered with a quiet luxury understanding that The Vault Mag follows: not showing, authenticity and hospitality in the forefront.
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