Press Release - Exmouth Market Grind

Exmouth Market Grind

Grind, the group of seven restaurants and café bars across London, is to open an exciting new site in Exmouth Market at the end of January. The launch will coincide with the introduction of a refreshed food offering, under the guidance of Kyle Boyce, former Executive Chef of Soho House Group’s public restaurants, who joined Grind at the start of this year.

Founded in Shoreditch in 2011 by entrepreneur David Abrahamovitch and DJ Kaz James and inspired by Melbourne café culture, Shoreditch Grind became a cult hit for its long hours, coffee and cocktails. With a recording studio upstairs, the original Shoreditch hotspot has since become an east London icon.

Five years later, the wildly successful Grind now has spilt across Soho, Holborn, London Bridge, Covent Garden, Royal Exchange and Clerkenwell, as well as opening a state-of-the-art coffee roastery back home in Shoreditch in 2016.

Now with the opening of Exmouth Market Grind, a 90-cover restaurant and bar joining the throng of fantastic neighbourhood restaurants in the buzzing foodie destination, Exmouth Market, there couldn’t be a better place for the team to put Grind firmly on the gastronomic map. And under the guidance of Group Executive Chef, Kyle Boyce, it’s certainly in safe hands.

For the interior, Grind continue their story with Melbourne-based architects Biasol, winner of the Best International Café category at the Restaurant and Bar Design Awards in 2016. With the enormous windows intact and running two sides of the space, the pair promise to deliver another spectacular addition to London’s dining destinations.

In the kitchen, Kyle’s debut at Grind kicks of nicely, with a new brunch offering – including; wild boar benedict with preserved lemon hollandaise and pickled red chilli, a showstopping cured salmon and avocado breakfast roll with poached duck egg and sprouts and nduja baked eggs, blood sausage, piquillo peppers and whipped feta.

The new all-day offering includes dishes such as an 8-hour lamb shank with spiced sweet potato, coriander raita and almonds; butchers steak with calcots and red pepper; heritage beetroot with burrata, pistachio and ciabatta; seared salmon with tomato brodo, braised celery; and grilled octopus with fennel and grapefruit.

For dessert, the Grind affogato and ameretti makes a return, and with the chocolate parfait with Grind espresso streusel and candied hazelnuts draws on Grind’s biggest trademark: coffee. For those otherwise inclined, there’s a particularly good hot apple crumble sundae.

Soft launch details to follow shortly.

Grind Admin