New restaurant offers a world of flavours - and is gluten free
A restaurant promising “flavours from around the world” – and all gluten free – is set to cause a stir in Stamford.
Orbis launched in Oakham to great acclaim last year, and next month the man behind the brand, Johnny Spencer, will be looking to replicate it above award-winning Japanese restaurant Hoppi Dorri in All Saints Place, which he has also taken over.
Hoppi Dorri , known for its soul food and sushi, will remain on the ground floor with a slightly elevated menu to make its appeal more Asian fusion.
Orbis – known for its international dishes on small plates and innovative cocktails – will take over the first floor and a roof terrace.
“It will be two cool venues in one,” said Johnny, who says the brand’s USP – totally gluten free food – has tapped into an “incredible” following after he “stumbled on it by accident” when opening his Oakham restaurant.
“One of the staff mentioned she couldn’t try anything off the taster menu because she was coeliac.
“ So I went through loads of things on the menu with a chef to see how easily they could be changed to gluten free without affecting the taste.
“So we got some gluten free flour and sauces and did it – and the dishes tasted exactly the same. So we became gluten-free.
“And off the back of that we have become really knowledgeable, all the staff are trained and really clued up in this area.
“We then looked at using oatmilk where we can in dishes and the restaurant is about 95 per cent dairy free.”
Johnny said the response was amazing with people travelling long distances and even seeking advice on hotels nearby. Social media reaction to news of his Stamford venture suggests it will be more of the same.
Orbis in Stamford opens on May 21 and is already fully booked into July. Hoppi Dorri will open a week later.
“I am really excited about bringing the brand to life in a new beautiful, award-winning designed building.
“I want to wow people right from the off. Orbis in Oakham is unique and I do not want to lose that but I think we have got it just right in replicating it in Stamford.
“It is all about building it around the staff and we have some incredible talent in the kitchens.”