Applebee’s Borough Market Marks 25 Years with a Relaunch and a Focus on Sustainability

Applebee’s, a cornerstone of Borough Market for the past 25 years, is set to relaunch on 13th February with a reimagined concept. As part of this milestone, the family-run seafood restaurant unveils a new menu, redesigned interiors, and an ongoing commitment to championing sustainably sourced British seafood.

Founded by Joy and Graham Applebee as a fishmonger, Applebee’s became one of the original Borough Market traders before transitioning to its seafood restaurant on Stoney Street. Today, the business remains independent, run by their son Jack Applebee alongside his two brothers, ensuring the family legacy continues into its next chapter.

The relaunch introduces a fresh menu crafted by newly appointed Executive Chef Frankie van Loo, a veteran of Jason Atherton’s Social Company. With 13 years of experience at establishments such as Pollen Street Social, Social Eating House, and the Michelin-starred City Social, Chef Frankie brings a wealth of expertise to Applebee’s kitchen. His menu will feature a weekly-changing selection of seafood sourced directly from dayboats operating out of Devon and Cornwall, with offerings determined by daily catches at Brixham Fish Market.

Among the highlights of the new menu are Grilled Dover Sole with brown shrimp and lemon butter, and a British take on Bouillabaisse. This zero-waste dish incorporates all parts of the seafood and replaces the traditional Gruyère cheese with Lincolnshire Poacher, adding a distinctly local touch. Other standout options include whole fish, dry-aged for 24-36 hours in a Himalayan pink salt chamber and cooked over a bespoke live-fire grill, offering diners the chance to choose their fish by weight at market prices. Signature items such as Fish and Chips, seafood platters, and seasonal Sunday roasts, including Salmon en Croute and Whole Turbot, will also feature on the menu.

The redesign of the 70-cover restaurant has been led by hospitality design studio A-nrd, known for their projects with Fonda and the Kudu collection. The updated space includes an extended dining area, a bar overlooking the live-fire grill, and an outdoor terrace. Upon entry, guests will be greeted by a fresh fish counter, further connecting the restaurant’s roots as a fishmonger to its current identity. The custom live-fire grill, created by British Metal Craft in Bermondsey, serves as the centrepiece of the open kitchen, allowing guests to watch their meals prepared over an open flame.

Applebee’s commitment to sustainability extends beyond its sourcing practices. The restaurant works to educate diners about the journey of their seafood, emphasising responsible fishing and local sourcing. Through processes like in-house dry ageing, the team enhances the natural flavours of the seafood while reducing waste.

Local ingredients take centre stage across the food and drinks menus, with British coastal greens from forager Miles Lavers of Foodswild in Cornwall featured throughout. The updated drinks menu includes English wines from producers such as Sandridge Barton, Blackbook Winery, Gusbourne, and Westwell, alongside a concise selection of cocktails like a seasonal Pear Spritz, a Gilda Martini, and a Rhubarb Sour.

Reflecting on the relaunch, Jack Applebee said:
“We are extremely proud to celebrate our 25th Anniversary with the relaunch of our restaurant. As a family-run business, we have always had quality at the forefront of anything we do, and we remain committed to sourcing the highest quality seafood from our shores. As part of our reopening, we will also be providing all guests, old and new, with a more elevated dining experience in a fresh space with a greater emphasis on the journey in which our seafood takes from when it is caught.”