The 28-cover sandwich-focused restaurant will feature both counter and table seating, and be topped with a 40-seat terrace overlooking Granary Square.
It was first reported back in April that the pair were planning to open a fast-casual sandwich bar close to King’s Cross, a month after they were forced to close their Mayfair restaurant Magpie after admitting to struggles with footfall.
Jacqueline Barbosa – previously of the Guinea Grill – will oversee the kitchen, with the all day menu featuring six sandwiches including a chicken option of Swaledale chicken, pickled cucumber, miso mayonnaise, green sauce, soy-cured parmesan, gem lettuce and wasabi cress served on white bloomer; and an egg salad with Burford Brown eggs, miso mayonnaise, truffle crisps and salad cress.
Sides will include S+D ‘air fries’ with sriracha salt, as well as a selection of salads; while desserts will focus on serve ice creams with flavours including peanut butter and jelly, and candied focaccia with rosemary.
There will also be a breakfast menu featuring a breakfast muffin with creamed Burford Brown eggs, S+D breakfast spice, smoked tomato and American cheese; and a vegan option with spiced corn fritter, roasted tomato, pumpkin seeds and herbs.
Speaking to BigHospitality recently, James Ramsden said that he and Herlihy had been working on the plans for Sons + Daughters for more than a year.
“We were looking around at London’s dining scene at a time when the across the market people appeared to be struggling,” he said.
“So we began looking outside of the traditional restaurant environment and turned to looking at the trends in America, where a lot of restaurant operators were moving into fast-casual arena. And we loved sandwiches, but the London market seemed quite small in comparison to other grab and go areas.”
Ramsden and Herlihy aren’t the only London operators looking to establish themselves in the capital’s growing premium sandwich sector.
Earlier this year Anglo-American sandwich brand Sub Cult opened its first bricks and mortar site close to St Paul’s, having operated in street food markets for a number of years; while last month, grilled-cheese specialist Morty & Bob’s announced it is to open its first dedicated sandwich bar at Westfield London in Shepherds Bush this October.
“It’s a busy sector, but if you look closely you can see that everyone is doing something a little bit different,” said Ramsden discussing London’s burgeoning sandwich market.
“I hope it’s something that’s here to stay; sandwiches are comforting and affordable, and it feels like the era of the sandwich is upon us.”
Pick up the September issue of Restaurant magazine for an in-depth analysis of London’s burgeoning premium sandwich scene.
