The mid-range restaurant is the first opening from the celebrity chef since the launch of The Savoy Grill at Mayfair’s Savoy Hotel in October 2010.
Designed by Russell Sage, Bread Street Kitchen fills a large, warehouse-style, two-storey space within the St. Paul’s development
Consisting of a downstairs bar with street access and a first floor restaurant, Bread Street Kitchen has been given a 1970s industrial design with vintage avocado and brown armchairs, burnt orange leather banquettes, reclaimed furnishings and coloured glass light fittings.
A wine balcony holding some 2000 bottles runs along the top floor of the restaurant area, accessible via an industrial staircase that runs down to the bar on the ground floor below.
The downstairs bar serves a selection of small plates from the Bread Street Kitchen menu, coffees, pastries and a full cocktail and wine list.
Meanwhile the first-floor restaurant serves breakfast, lunch, afternoon tea and dinner menus devised by Ramsay, GRH managing director Stuart Gillies, group executive chef (non-fine dining) Simon Gregory, and Bread Street Kitchen head chef Erion Karaj.
Dishes featuring in the evening include Bread Street Short Rib Burger, Bermondsey Frier and tomato ketchup; Braised Mutton Pie with Worcester sauce; Suckling Pig with Spiced Apple Sauce and Venison with Celeriac and Sour Cherry sauce.
Ramsay said: “I want people to come in and feel good, not feel tight because they're in for £55 for two courses already.
"Whether you're on £18k or £100 grand a year – if you want to come and have ceps on toast with a poached egg on a Saturday morning or come for a full dinner later, there should be no restrictions.”
Bread Street Kitchen is open from 7am-11pm Monday-Friday, and 9am-11pm Saturday-Sunday.
A full interview with Ramsay and Gillies will be published in the October edition of Restaurant magazine, out on 5 October.