The pub, which is currently the site of the brothers’ Café A Vin, will be the flagship pub for their newly created Galvin Pub Company.
It will feature range of classic and contemporary dishes and – with the installation of a new kitchen – serve as a development kitchen for further Galvin sites.
Chris Galvin recently told the PMA’s sister title M&C Allegra Foodservice he thought standards of cooking across the wider pub sector were not meeting customer’s expectations.
Ethos and standards
“I have been eating in a lot of pubs recently and it’s no wonder they are closing. A lot of them don’t deserve customers’ business – there’s a lot of cheap rubbish and cold vegetables and tough meat,” he said, adding that he wanted to bring the ethos and standards of Galvin restaurants to the pub format.
Dishes on offer at HOP will include slow cooked beef cheeks in stout with caramelised carrots; cured smoked salmon with soda bread; charred beetroot and goat’s cheese salad and spatchcocked Cotswold chicken.
The site will also feature four copper tanks of unpasteurised Pilsner Urquell, which will be delivered weekly from the brewery in the Czech Republic, as well as a range of ‘boutique’ wines and a selection of various craft beers.
The opening of HOP will be followed by the opening of the Galvins’ second pub, the Green Man, Chelmsford, in the summer of 2016.