26 Grains comes to Stoney Street

Categories: News and previews

Alex Hely-Hutchinson on the opening of her new grains-centric restaurant, Stoney Street

Alex Hely-Hutchinson was 24 years old when she started selling what she called ‘posh porridge’ on a pop-up stall at Old Street tube station in 2014. Two years later, she had published her first cookery book and opened her first bricks-and-mortar cafe in Covent Garden’s Neal’s Yard: 26 Grains, named for the cafe’s heritage grains-focused menu.

On 22nd November, Alex is coming to Borough Market to open up a restaurant proper. Named Stoney Street, after the road it’ll be situated on, it “will be similar to 26 Grains in many ways, in that it will serve simple, everyday food that you can come and enjoy at any time,” says Alex. “The main difference is we’ll be working with a wider variety of suppliers using ingredients that are grown in the optimum environment and don’t have to travel far to get to us.”

Fruit compote and lemon cream
Breakfast will see an extension of 26 Grains’ porridge menu—made with hand rolled oats and grains topped with the likes of homemade apple and blackberry compote, lemon cream, butterfly sorrel and puffed barley—with the addition of sweet and savoury galettes (think slow roast tomato galette with tomato and chilli jam on fennel and coriander seed pastry) and a ‘produce breakfast plate’.

The lunch menu will see a selection of small plates such as salt baked beetroot, while dinner is set to include the likes of fish stew; fresh pappardelle pasta with wild mushroom sauce, sorrel, tarragon and egg yolk; and bavette steak with swiss chard, taleggio and slow roasted shallots. Customers will also be able to purchase grains featured on the menu loose from the restaurant shop, via a ‘scoop and weigh’ system—meaning you can have a go at recreating your favourite dishes at home.

“Borough Market has a long history of trading, but we can see that it is always making progress within the food industry,” says Alex. “It demands a high standard and we are glad to be a part of it.”