26 Grains

We’ve extended our hours!

Now open until 7pm, Wednesday through Saturday.

Join us for charcuterie plates, seasonal in-house pickles and preserves, along with a weekly changing selection of natural wines by the glass. Perfect for after work gatherings, a pre-theatre pick me up, or starting a relaxed evening with friends.

We're also offering a special introductory deal, so don’t miss out!

Poached leeks, egg gribiche, caper berries, chervil and preserved lemon on sourdough

New Lemon Meringue Brioche!

Caramelised brioche, lemon curd, rosemary & lemon syrup, Italian meringue and crispy rosemary

Our last pop up of 2024 - we are hosting two nights of dinner with Palm Greens on 18th - 19th October, 6 - 10pm.

Founded by Kali and Memby Jago. Palm Greens is centred around a culinary experience connected with nature, bringing vegetables and wholegrains to the centre stage of a meal. Using seasonal ingredients, Influenced by global cuisines, Kali’s menu’s are designed to excite and nourish. Menus designed for sharing because we believe that's the best way to eat! 

Booking link is in our bio x

Current menu

Evenings at 26 Grains this September: we have Joe Maxwell (.restaurant ), hosting a Southern Spanish inspired menu on 20th - 21st September, 6pm - 9pm.

Joe began his cooking career in the southwest of England, working at the one Michelin starred Lympstone Manor & two Michelin starred Whatley Manor, before moving to London in 2021, where he now works at the two Michelin starred Dinner by Heston Blumenthal.

Joe’s passion for food started when he was just 4 years old, when he moved to the south of Spain with his mum, where the infectious love and passion for food quickly took his interest.

From there, he spent all spare time learning from his mum how to cook in the kitchen, and here we are almost 20 years later with Sierra, Joe’s Spanish inspired pop-up, where he will be serving simple, yet delicious and well-thought out food, with a slight twist on some classic Spanish dishes, all of it influenced from eating out in traditional Spanish restaurants during his childhood.

Booking link is in our bio or DM us!

Our latest menu

Evenings at 26 Grains this September: We have our own chef, Chris Flay (.ldn ), hosting a tasting menu pop up on the 6th & 7th of September, with seatings at 6pm or 8pm. This is our first tasting menu event, and we can’t wait for you to try it!

Chris began his career in cooking in Bristol, working at Bib Gourmand restaurant BOX-E, before moving to London in January of 2023.

Long before even stepping into the kitchen, his passion and drive was moulded by the culture and food of Japan, and when he found himself exploring the world of food from the other side of the pass, it was that which he chose to follow.

DANRO, the Japanese word for hearth, stands as a culmination of Chris’ passion for those ideas: powerful flavours, delicately prepared, plated with care and love, striving to bring a feeling of warmth and comfort - just like a night by the fire.

The intensity of the umami-laden dishes; the freshness of carefully prepared sashimi, indicative of the seas surrounding japan; the indulgent; the perfectly fried; the totally unique; the bold and delicious.

Expect deep umami from the mushroom XO, zing and freshness from a crispy oyster nestled in koshō hollandaise, a spicy fermented spin on a traditional fried chicken and the most indulgent end to the affair, a floral yuzu meringue tart and a cube of A5 wagyu-fat fudge.

DM for bookings! Please specify the time (6pm or 8pm), the number of people, and which set menu you'd like. Thank you!

Introducing Our New Head of Food - Alfie Bahnan

We're thrilled to welcome Alfie Bahnan as our new Head of Food! Alfie brings with him a wealth of experience from renowned establishments like Trullo, Legare, and, most recently, Paradise Soho.

Alfie’s approach to food is rooted in a deep respect for seasonal produce and sustainability. He’s passionate about reducing waste by cleverly incorporating every part of the ingredient into different elements of the menu. We’re excited to see the innovative ideas and unique perspectives he’ll contribute to our team, and we can’t wait for you to explore the new menus he's crafted.

Stay tuned for more exciting menu updates!

Current Menu

Evenings at 26Grains August series 2 - We have Michelle Igwilo of Ogoisfooding ( ) on 23rd - 24th August, 6pm - 9pm.

Michelle Igwilo is a chef currently serving it up at Lupins Restaurant. She has just concluded two dinners at Italo. She looks forward to introducing you to Nigerian flavours while adopting modern culinary techniques along with seasonal British produce. 

So, expect spicy and umami-rich dishes that will leave you longing for more Nigerian food.

DM to book your table!

First night of LA LOT pop up highlight ✨

Pork Wontons & Lemongrass Sa Tế
Sourdough & Black Sesame Butter
Fried Enoki, Birds Eye Chilli & Lime
Heirloom Tomato, Shiso & Nước Mắm
Whipped Tofu & Braised Aubergine
Prawn & Shiitake Bánh Xèo
Cod Cheek & Galangal Cà Ri
Focaccia Banh Mi w/ Char Siu
Coconut Tres Leches

We have 2 more nights to go! DM to book x

LA LOT X 26GRAINS IS BACK!

We are thrilled to welcome back Eric and LA LOT to 26 Grains for a 3 day summer evening pop up from 1st - 3rd August.

Eric's journey from finance to fine dining led him to Dinner by Haston Blumenthal before he developed and launched his modern Vietnamese concept, LA LOT . Over the past six months, Eric has collaborated with various wine bars and restaurants, showcasing his innovative take on street food flavors from London to Edinburgh, and most recently, Paris.

His menu at 26 Grains demonstrates his ethos of blending traditional ingredients with modern techniques to craft dishes that are both creative and nostalgic. You can expect thoughtfully prepared dishes like whipped tofu & braised aubergine, pork wontons & lemongrass sa tế, and prawn & shiitake bánh xèo.

DM us to book your table for either a 6pm or 8pm sitting!

Evenings at 26 Grains July Series - Mary San Pablo of LUTO

Filipino British plates and natural wines

19th & 20th July, 6pm & 8pm at Neal's Yard

DM for booking

📷

Evenings at 26 Grains - 19th & 20th July, 6-9pm. We have Mary San Pablo of LUTO ( )

“LUTO” translated from Tagalog means to cook and is a pop up rooted in heritage aiming to transport you to chef Mary San Pablo’s motherland.

At the very foremost Mary is a well versed eater. This love of adventurous eating led her to give up her career in fashion buying and boldly dive into working her way up a Michelin starred kitchen. Ten years later she has honed in her skills and grew to be a sous chef at London’s Quo Vadis and the Quality Chop House. As well as expanding her knowledge and cooking to Thai and Chinese cuisine from time at Som Saa and A.Wong.

With her newfound knowledge she craved an outlet, one that allowed for creativity and personal connection. So she created LUTO, a pop up with the intention to make food that is more personal than to recreate traditional dishes but to represent being Filipino British, with produce of the island and surrounding continent.

In its eighth year LUTO has brought Filipino food experiences across London, with dishes like nettle and kale laing sticky rice parcels and adobo lamb ribs with rhubarb to Dalston’s Weino BIB to Winemakers in Deptford. While searching for a permanent London home LUTO is collaborating and popping up with friends further afield!

DM to book your table. Tables available at 6pm & 8pm

Introducing Aubergine caponata & Focaccia - crushed chickpea, aubergine caponata, kalamata olives, basil pistou and focaccia

📷

This week's menu

Lemon drizzle brioche, blueberry compote, poppy seeds sugar, lemon zest and elderflower foraged by our chefs 🧑‍🍳🍋🌼

📷

Pineapple Yoghurt Bowl - natural yoghurt, house pineapple jam, coconut & maple crumb, passion fruit and lime zest 🍍☀️

📷

Come work with us!

We are looking for a Part Time Chef to join our Neal's Yard team.

What we are offering:
- Day time only hour (8am - 5pm)
- £14.15 - 15.50 per hour including tips
- 18 - 27 hours weekly
- Two meals on shift, coffee on tap, paid break
- Monthly rota / flexible days off
- Equal share of tips
- Creative freedom (daily special, baked goods, seasonal dishes)
- Working with like minded people in a community driven environment in Neal's Yard
- Cycle to work scheme

Send your CV to [email protected]

We are open as usual this bank holiday Monday

Marinated courgettes, white bean & garlic puree, zaatar, green olive, w/toasted focaccia

🧑‍🍳
📷