Gridiron is a modern British live-fire grill serving seasonal, ethically-sourced ingredients, with meat, native fish and vegetables given equal attention.
Grilling is an imperfect art that requires patience, experience and knowledge of ingredients to master.
Richard has been at the vanguard of re-introducing this technique to the London restaurant scene, highlighting the importance of forgotten rare-breed animals and ethically sourced fish, which form the backbone of the Gridiron ethos.
Fire-cooked specialities include wood-roasted turbot with chicken salt butter, and Isle of Mull rib of beef.
These are served alongside more delicate dishes — burnt leek with hazelnut aillade, crab toast with lardo, wood-roasted scallops with spicy XO sauce, and red mullet with gentleman’s relish.