After much speculation that Gordon Ramsay’s new restaurant at the One New Change development would be a second version of his Heathrow eaterie Plane Food, Hot Dinners can exclusively reveal that it will be called Bread Street Kitchen and open 26 September 2011.
In an interview with Hot Dinners, in which he also talked about the Savoy Grill reopening and the recent departure of Gordon Ramsay Holding's CEO Chris Hutcheson, Ramsay’s right-hand man Stuart Gilles told us; ‘There’ll be similarities with Plane Food – as that’s been phenomenally successful for us. We broke a mould when we did that. Would you copy that directly? No, not really, but there are elements of that set-up that are part of my personality.
‘When we looked at the site it was huge. It’s the same size as Plane Food which is where that came in. We thought about the speed and that it’s got to be fast because it’s the City. We’ll copy the breakfast from Plane Food, where people can be in and out with 20-30 minutes. If we can offer a breakfast of that quality in the City, then that’s how we’ll be busy.
Gillies admitted that Bread Street Kitchen has been influenced by the other restaurants who’ll be at One New Change, including Jamie Oliver’s barbecue restaurant Barbecoa. ‘Jamie’s next door and there are other good restaurants around, we thought a lot of people are doing meat, so we’ll do a Raw Bar. So we’ll have a huge amount of marinated, raw and pickled fish. We’re making our own salamis, pastramis. We’ll get our own British hams done by people we know who rear pigs – so we’ll do our own charcuterie. So there’ll be a whole area with no cooking – just like a larder in the restaurant. It looks a bit like a New York deli with huge jars of pickles, marinated artichokes – just fresh, amazing produce. And we’ll have daily specials - one day we might have smoked anchovies – another there might be pickled herrings.
'Aside from that we’ll have an open kitchen with a wood-burning oven and a wood-burning grill. There’s so much you can do in these ovens – it won’t be pizzas – it imparts an amazing flavour to whatever you cook. So we might do piadinas - little Italian breads with our own cured ham on them or just lobster chucked in there with some new season garlic so it’s cooked in about two minutes. The heat is at such an intensity that you don’t lose any moisture so the lobster will be incredibly succulent.'
Bread Street Kitchen – named after the road which runs to the back of the One New Change development will open 26 September 2011.
'I can't wait to throw open the doors!'
Read more about the Savoy Grill reopening with Hell's Kitchen winner Holli Ugalde in the kitchen in our full interview with Stuart Gillies here.
