In the former tobacco factory at the corner of Great Queen Street and Drury Lane, where the Italian Margot operated until June 2025, the fourth Wright Brothers restaurant will open at the end of November. The family company, which began in 2002 with oyster trading, is returning its portfolio to four sites after a period of cutbacks.
The founders, Ben Wright and Robin Hancock, started out as oyster suppliers and now run one of Britain's largest premium seafood companies. Their journey from street trading to their own restaurants in Borough Market, Battersea Power Station and South Kensington has always relied on direct relationships with farmers and fishermen from British and Irish waters.
In the new dining room, finished in dark wood and turquoise leather, fresh produce will be displayed behind a scallop-shell counter. The menu combines British and European seafood with light Mediterranean accents that Wright and Hancock brought back from their travels along the southern coasts. Here they serve oysters baked in butter with black winter truffle, prawns with citrus and jalapeño, a winter greens salad with bottarga, pecorino and pine nuts, and cuttlefish stewed in its ink with sea aster.
The Fruit de Mer platters bring together a whole Devon crab, Atlantic prawns, mussels and sea snails. The meal ends with oyster gelato with olive oil and caviar. The kitchen is overseen by head chef Jaspal Flora, who came from 45 Jermyn Street, while the menu is developed by Kevin Gratton of Samphire and Sage.
The company remains true to its principle: oysters and seafood should be available not only in expensive establishments but in a lively, friendly space. Its twenty-year history began with a simple idea — to share what they themselves love — and today this is expressed in direct supplies from British and French waters.
The restaurant will open on 28 November 2026 at 45 Great Queen Street. To taste oysters in their true form, it is worth coming to the counter by the bar at the hour when a fresh batch is delivered and ordering a platter with oysters from different regions — that is exactly how the taste of the water in which they grew is revealed.
In this place, the oyster ceases to be merely a delicacy and becomes direct evidence of how sea currents, the season and the hands of the suppliers shape a taste that cannot be reproduced far from the coast.
