Chef Jackson Boxer is to close his acclaimed seafood specialist Orasay at the end of the month with a last service on New Year’s Eve. He will reopen the Notting Hill venue a week later under a new guise as Dove.

Inspired by the Hebridean island from which it takes its name, Orasay has won consistently excellent ratings in its five years from the Harden’s guide, whose new 2025 edition hailed it as “superlative… continues to stun” – so this week’s announcement of the closure came as a surprise.

Jackson said: “There are a multitude of reasons for this, but the simplest one is that Orasay was never a very lucrative business. We specialised in working with a fragile and elusive product with a minuscule shelf life that needs a great deal of labour to prepare.”

The replacement venture, Dove, will open on 7 January with a menu billed as offering “things that Jackson wants to cook and eat right now”. It is “not re-inventing the wheel, but re-inventing the restaurant for today’s economy,” he says. Dished trailed include Deep-fried taleggio & Wiltshire truffle lasagne; Iced red shrimp, smoked chilli relish; Roast chicken, fennel, blood orange; and Grilled flank steak, egg yolk & morels.

Jackson made his reputation at Brunswick House in Vauxhall, which he opened in 20210 at the age of 23. His recent projects include Cowley Manor in the Cotswolds, Henri, a Parisian-inspired bistro in Covent Garden, and Below Stone Nest, a subterranean Soho bar he opened with his brother Frank in October.