The recently opened GRILL (in the pre-existing McQueen) is the brainchild of founders and ex Hawksmoor chefs Richard Sandiford and Richard James; vegetarians, look away now.
Sandiford hails from the kitchens of Marco Pierre White and Gordon Ramsay with fierce street food carnivorous know-how. He spent years running the show at the infamous steak-aficionados, Hawksmoor. He created street food venture RockaDollar and is fresh off the back of launching a second, by way of Liberty Burgers. With him, Sandiford brings ex Hawksmoor Senior Sous Chef Richard James as GRILL head chef – not a bad combo all in all.
The GRILL at McQueen (as a name) isn’t the only thing the team has imported from the States. Sandiford’s menu is peppered with American influences, highlights both local – Hackney based Dusty Knuckle bread, for example – and seasonal produce
From potted pig with celeriac remoulade and BBQ braised pork belly starters to unapologetic hunks of meat on offer ranging from 28 days dry aged rib eye, to 35 days dry aged sirloin. All meats are carved fresh to order and served up on solid wooden serving boards ready for sharing.