Stoney Street, named after the street on which it’s housed, will ‘focus on simple seasonal dishes with a carefully considered produce and provenance-led cooking style’.
Chef Henrietta Inman will oversee the kitchen, having recently completed a residency at Yardarm’s restaurant in Leyton.
The restaurant will serve ‘pared-back’ breakfast and lunch menus, with dishes available at launch including milk crèpes with September plums, Neal’s Yard yoghurt and toasted nuts; slow-roasted tomato galette with tomato and chilli jam on fennel and coriander seed pastry; and a focaccia sandwich with anchovy hazelnut butter, wilted cavolo nero, Yorkshire pecorino and land cress.
Dinner, meanwhile, will feature a selection of ‘simple plates’ such as pollock with fennel, orange, olives and braised lentils; pappardelle with a sauce of wild mushroom, sorrel, tarragon and egg yolk; and bavette with Swiss chard, taleggio and slow-roasted shallots.
The ‘simple and stripped-back’ interior design will feature hand-built wood furniture throughout, with diners able to chose between counter and table seating.
“My team and I have had such an amazing journey since starting 26 Grains five years ago and have learnt so much along the way,” says Hely-Hutchinson.
“Stoney Street will be a big sister to 26 Grains; slightly more refined, with a longer menu.”