Happy Fifth Birthday, Bread Street Kitchen!

It may have been a difficult birth, but our lively five-year-old Bread Street Kitchen has grown into one of the most-loved restaurants in the City of London, spawning a delightful family of hotspots around the world too.

Just off the phone to Singapore, executive head chef Erion Karaj sits amid the late morning bustle of Bread Street Kitchen, reminiscing about the days before opening.

It was, he notes, a significant moment for the Gordon Ramsay Group.

We were hitting several milestones: boldly putting the kitchen out on display, rather than merely providing a glimpse of the action; serving people throughout the day, not just on special occasions; and extending our expertise in fine dining to more relaxed dishes and an informal way of eating.

‘It may seem hard to believe now but five years ago, sharing dishes around a restaurant table was not the norm,’ he says. ‘Nor did every steak menu in London boast about the kitchen’s Josper grill. We wanted a fast-paced restaurant that would use the very best produce but simplify and let the food do the talking.’

The street kitchen theme is expressed in the open kitchen’s different sections – the grill, the wood stone oven, the raw bar, the larder, not forgetting the downstairs bar’s pizza oven – as well as the international range of flavours on the menu. We’ve also welcomed London’s best street food vendors to cook and serve their own food in a series of month-long residencies – from the Sri Lankan mutton rolls of Papi’s Pickles to sublime Blu Top ice cream sandwiches.

Overseas, thanks to the built-in flexibility of the kitchens, chefs in our Singapore, Hong Kong and Dubai branches can tailor the menu to suit the needs of their customers, as well as the local seasonal produce. To a certain extent, BSK’s reputation abroad is for Cool Britannia – in Singapore, fish and chips is the dish everyone wants to order!

Something for everyone

Bread Street Kitchen is informal yet glamorous, accessible yet sophisticated. Like the City today, it’s a mix of old and new; tarnished mirrors and Art Deco style columns sit happily alongside gleaming gold leather, a pristine chequerboard floor, and a loft-level green glass wine store that adds a touch of Blade Runner to the atmosphere.

The variety of areas within the huge space means it’s as suitable for catching up with friends as it is taking a first date; perfect for family time as well as meeting colleagues.

'It’s accessible,’ says head chef Paul Shearing. ‘You don’t have to break the bank to eat here. You can share a salad at lunchtime, but if you do want to really indulge, there’s premium steaks and a thousand first-rate wines to choose from.’

And as general manager Mat Horvath points out, parties, events and group dining have played a huge part in BSK’s success. It’s not just about the buzzing atmosphere; it’s the flexibility of the kitchen and the space, and therefore the level of service we can provide.

‘So many restaurants are rigid in what they can offer groups, but we can serve the full à la carte for up to 30 people,’ he says. ‘And having two bars is great for parties. We can serve 60-65 people canapés downstairs, for example.’

Signature dishes

BSK’s famous burger, devised by Erion, perfectly exemplifies how we apply exacting fine dining standards to casual dishes. Three different cuts of beef – short rib, chuck and brisket – are minced right here on the premises and the levels of fat we mince and add separately are adjusted according to the specific qualities of each day’s meat.

When we opened, esteemed restaurant critic Tracy McLeod said the burger’s notably juicy bite hit the new gold standard of London dining.

But according to Paul, it’s the slow-roasted Cumbrian Saddleback pork belly with spiced apple sauce that dazzles the most customers day after day. ‘It’s just three things on a plate,’ he says. ‘Simple but done perfectly. A lot of chefs want to over-embellish a dish like this but it needs nothing else.’

To celebrate the anniversary, our chefs have created a special £65 birthday menu, which showcases several of Bread Street Kitchen’s most popular dishes. Join us on 14^th October to experience what has made BSK such a hit. That’s also the day Gordon launches the new Bread Street Kitchen cookbook, which reveals how to make all your favourites at home, so don’t forget to pick up your copy. Book your table today.