Boyds Grill & Wine Bar launches by Trafalgar Square

The venue, situated at London’s 8 Northumberland Place, opened for a soft launch this week (15 February) and if successful could be considered for roll-out.

“If you said to me is this set up and organised so we can roll it out? I would have to say it is not,” owner Charles Boyd told Big Hospitality. 

“But if it is a success would we look at the business and see how we could roll it out? Of course we would.”

However, he admits he is actively looking for an event business with restaurant to purchase following learnings from trading at the site.

“One of the things that has been very interesting about this journey is how the restaurant works alongside events,” he said. “The restaurant becomes the shop window of the event. It has been an interesting dynamic.”

The venue boasts a range of premium meat, fish and cheese products all sourced across from across Britain. The new kitchen bar serves British cured and potted meats and cheeses; the lounge and bar area allows people to relax on comfortable sofas while the dining room boasts white-clothed tables.  

The evening menu offers items such as Wagyu Sirloin from Trenchmore farm in Sussex with a 200g portion priced at £65.00, Organic Scottish salmon priced at £16.00 and sharing boards of cured meats and cheeses for £19.95.

There is also a bar area which specialises in wines by the glass served thanks to the newly installed ‘By the Glass’ machine.

“You’re as likely to come in here at 10am for a coffee, business meeting over wine or for dinner. It is immensely flexible. The menu is completely different, our approach is different, the furniture is different and the lighting is different,” Boyd said.

“I am British and I like being British. I am not promoting second rate products I am promoting ​the highest calibre products. It is not a hard decision to follow that line.”

On the wine offer he said that the venue is being 'realistic' about offering British.

“There are no British reds and from what I have been tasting so far I won’t be rushing to put them on the menu,” he said.

However, he praised British sparkling wine for “getting there” and has a white British wine on the menu.  There is also an extensive cocktail list from Boyds’ mixologists and a choice of craft beers.

The hotel accounted for less than 10 per cent of the business at the previous restaurant, Boyd said. Pre-theatre dining will also be a major focus for the venue.

Boyds Grill & Wine Bar is situated within a historical Victorian setting, with marble-clad walls and high ceilings.

The restaurant is open all day and evening Monday to Saturday from 8:00am – 11:30pm.