If you’ve dined out in London in the past 20 years, chances are you’ve eaten at one of Jeremy King’s spots. The serial restaurateur has been involved in the making of (literally and figuratively) classics such as Le Caprice, The Wolseley, The Ivy, and J Sheekey, and his more recent projects include The Park and Arlington.
But despite being a legend of the London scene, King has never brought his expertise over the pond – until now. For the duration of January only, People’s – an invite-only club in Downtown – will offer a small selection of some of King’s most famous dishes from throughout the years. And the reason for King finally deciding to share his dishes with the people of New York? The club is run by none other than his daughter, Margot Haeur-King, along with partner Emmet McDermott.
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Dubbed The King Menu, the pop-up offering is concise – two dishes; one cocktail – but this is a family that knows a thing or two about hype, and understands better than most that scarcity creates intrigue. On the line up is Bang Bang Chicken and Scandinavian Frozen Berries, as well as the signature Arlington Coastal Martini, made with No 3 gin and Vault’s Coastal dry vermouth.
“Both dishes are quite unassuming and had curious beginnings,” King says. “The Bang Bang came from a basic Chinese takeaway in Earl’s Court in the 1980s, and the berries were inspired by a Paul Smith shop manager in the early 1990s and developed at Le Caprice.”
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People’s opened in late 2024, and has been steadily building a low-key cool reputation. On the face of it, it’s a member’s club, but its proprietors are keen to brand it as anything but. Instead of a membership fee granting access, entry is guarded by who you know. “Friends of friends and friends of friends of friends,” claimed a representative. As a result, the crowd is select and driven more by clout than bank balance. The general public can enquire online or try their luck at the door but, “it’s up to the discretion of the doorman,” says the rep.
“It’s a club by feel rather than scale. Its ethos, welcome, and aesthetic make me very proud (and a little jealous),” King says. “Margot and I share a philosophy: bars and restaurants are catalysts for creativity and conviviality. Success comes only when both staff and guests feel fulfilled.”
