The 50-cover GrassFed will specialise in high-quality grass-fed beef, celebrating 'all cuts of beef from prime ribs to ox cheeks'.
Grilled fish and vegetable dishes will also be available. The launch menu will include beef snag (beef hotdog with truffle mayonnaise, crispy onions and pickled onions); beef rib on the bone to share; and BBQ dayboat fish with smoked seaweed butter.
Foster - who is best known for his Michelin-starred Salt restaurant in Stratford-upon-Avon - says that GrassFed’s menu is derived from his ‘passion for bringing quality sourced British meat to the masses’.
The chef wants to ‘change the narrative around meat consumption and industrial processing methods’ with GrassFed’s ethos ‘all about raising awareness around the benefits of regenerative farming, resulting in nutritious crops, healthier animals and land’.
Billed as ‘rustic, simple and refined’, GrassFed will be split over two floors. Interiors will draw on earth materials such as wicker, steel and stones, alongside copper tones on the walls. GrassFed will offer outdoor seating for those wanting to dine canalside.
“This is something I’ve wanted to do for a long time, it won’t be a run-of-the-mill steak restaurant with chips and peppercorn sauce," Foster says. "I want to showcase the best of British produce and bring something different to this segment of the market, we’re using high-end ingredients and serving them in an approachable environment at a fair price point.”
An interview with Foster will be published next month.