Bread Street Kitchen by Gordon Ramsay
Menu with Prices in the UK

Two free-range eggs cooked to order, Cumbrian Cumberland sausage, smoked streaky bacon, field mushroom, roasted plum tomato, hash brown, black pudding, and toasted artisanal sourdough.

Toasted English muffin crowned with rich Severn & Wye Scottish smoked salmon, two soft-poached free-range eggs, velvety chive hollandaise sauce, and micro herbs.

Split toasted buttered muffin layered with thick Wiltshire dry-cured ham, two poached free-range eggs, and rich golden brown-butter hollandaise.

Crushed Hass avocado seasoned with lime, coriander, and chilli flakes, spread over charred sourdough toast and topped with two soft-poached hen's eggs and toasted pumpkin seeds.

Stack of three fluffy golden buttermilk pancakes layered with seasonal macerated berries, Chantilly cream, and warm pure Canadian maple syrup.

House-toasted nut and honey granola served over thick organic Greek yoghurt with fresh blueberries, raspberries, and wild acacia honey.

Crispy fried chicken wings glazed in Gordon Ramsay's signature sweet and sour sticky tamarind sauce, garnished with spring onions, coriander, and toasted sesame seeds.

Sashimi-grade yellowfin tuna tossed with chilli oil, mirin, sesame, and scallions, served over creamy avocado purée with crisp wonton crisps.

Four handmade delicate translucent dumplings packed with wild Atlantic tiger prawns and fresh chives, served with spicy black vinegar dipping sauce.

Creamy Italian Pugliese burrata cheese paired with Isle of Wight heirloom tomatoes, fresh basil pesto, aged balsamic reduction, and toasted focaccia.

Slow-braised shredded Cumbrian beef brisket potted in beef fat with grain mustard, capers, pickled cornichons, and grilled sourdough bread.

Smooth roasted red bell pepper and vine-ripened plum tomato velouté, drizzled with herb oil and served with warm rustic sourdough.

The world-famous Gordon Ramsay masterwork: prime centre-cut British beef fillet wrapped in rich wild mushroom duxelles, prosciutto di Parma, and golden puff pastry. Served to share with truffle pomme purée and rich bone marrow red wine jus.

Dry-aged Cumbrian beef chuck patty grilled in the Josper oven, melted Monterey Jack cheese, smoked bacon, crisp iceberg lettuce, tomato, spicy sriracha mayo, served with Koffmann's French fries.

Double dry-aged beef patties, fiery scotch bonnet tomato jam, melted smoked cheddar, roasted jalapeños, crispy avocado fritter, and hand-cut fries.

Day-boat Cornish haddock fillet encased in Ramsay's crisp craft ale batter, served with minted crushed marrowfat peas, homemade tartare sauce, and Koffmann's thick chips.

Crispy crackling Cumbrian pork belly slow-roasted over 12 hours, served with spiced apple compote, creamed potato mash, braised red cabbage, and roasting cider jus.

Crispy-skinned Scottish Loch Duart salmon fillet resting on braised fennel, sea greens, crushed new potatoes, and lemon beurre blanc sauce.

Marinated Josper-charred chicken thigh cooked in rich velvety tomato, fenugreek, and cashew nut makhani gravy, served with aromatic cardamom basmati rice and warm garlic butter naan.

35-day dry-aged British ribeye with heavy marbling, seared over charcoal embers in the 400°C Josper oven. Served with roasted vine cherry tomatoes and watercress.

Dry-aged prime British beef sirloin trimmed with a firm fat ribbon that renders sweetly over charcoal. Served with confit garlic and roasted field mushrooms.

The most tender cut of British beef, aged for 28 days and seared over charcoal for a delicate melt-in-the-mouth texture.

Spectacular long-bone dry-aged ribeye steak grilled on the bone for maximum juiciness and mineral depth, carved tableside for two to share.

Fresh British day-boat whole Dover sole grilled simply on the bone with noisette butter, fresh capers, parsley, and charred lemon.

Crispy golden matchstick fries crafted from Pierre Koffmann's specialty British potatoes, lightly seasoned with Cornish sea salt.

Koffmann's crispy fries tossed in aromatic white truffle oil, cracked black pepper, and aged 24-month Parmigiano Reggiano.

Al dente macaroni baked in a three-cheese sauce of mature cheddar, gruyère, and mozzarella with a toasted garlic herb breadcrumb crust.

Tender baby spinach folded in velvety double cream with freshly grated nutmeg and shallots.

Rainbow heritage carrots roasted in charcoal heat with thyme, orange glaze, and toasted pumpkin seeds.

Crisp seasonal baby leaves, radish, cucumber, and garden herbs tossed in house shallot vinaigrette.

Classic French emulsion of clarified butter, egg yolks, white wine vinegar reduction, and fresh French tarragon.

Rich beef pan juices simmered with Madagascar green peppercorns, cream, and a splash of French brandy.

Intense 48-hour slow-simmered beef reduction enriched with roasted bone marrow and Bordeaux red wine.

Mini Cumbrian beef patty with mild cheddar in a soft brioche bun, served with fries, carrot batons, and ice cream dessert.

Crispy breaded haddock goujons served with skinny fries, garden peas, and a scoop of vanilla ice cream.

Creamy cheesy baked pasta pot served with cucumber sticks and fruit sorbet.

Gordon's definitive British dessert: warm steamed Medjool date sponge steeped in rich buttery toffee sauce, crowned with Cornish clotted cream ice cream.

Baked-to-order warm Valrhona 70% dark chocolate fondant with a molten liquid centre, served with salted caramel ice cream.

Rich, creamy vanilla bean baked cheesecake over buttery graham cracker crust, topped with fresh raspberry coulis.

Wafer-thin spiced pineapple ribbons infused with lime zest and pink peppercorns, served with refreshing passion fruit sorbet.

Ramsay's botanical gin paired with Fever-Tree Mediterranean tonic, garnished with fresh rosemary sprig and pink grapefruit wedge.

Woodford Reserve bourbon stirred with maraschino cherry liqueur, Angostura bitters, and demerara syrup, smoked with cherry wood.

Ketel One vodka shaken with passion fruit purée, Passoa liqueur, and vanilla syrup, served with a shot of sparkling prosecco.

Italicus Rosolio di Bergamotto, elderflower cordial, prosecco, and soda water, garnished with green olives and mint.

Equal measures of Tanqueray London Dry Gin, Campari, and Antica Formula sweet vermouth, garnished with flamed orange peel.

Botanical tonic water crafted with natural quinine and Mexican bitter orange.

Craft ginger ale blended from three distinct natural gingers from Nigeria, Cochin, and the Ivory Coast.

100% pure freshly squeezed orange juice with pulp.

Crisp, naturally sweet pressed cloudy juice from Kentish orchard apples.

Award-winning British natural mineral water from the chalk hills of Hampshire.

Gently carbonated Hampshire spring water with fine persistent bubbles.