openings

Eat this: Caravan Fitzrovia

In its first foray into grab and go, the restaurant chain is taking the food to the next level with a focus on global flavours, freshness and sustainability.

25 July 2018
breakfastbrunchfast casualfood-to-golunchprovenancesustainability
image credit: Instagram @caravanrestaurants
  • The Gist: New grab and go concept with globally-inspired eats
  • The Chefs: Founders Miles Kirby, Laura Harper-Hinton and Chris Ammermann
  • Location: 152-156 Great Portland Street, London W1W 6QA
  • Food in 5 words: Sustainable, local and signature flavours
  • See more: www.caravanrestaurants.co.uk/fitzrovia

How did we get here?

New Zealand trio Laura Harper-Hinton, her husband Chris Ammermann and their friend and chef Miles Kirby brought the concept of relaxed, all-day dining to London.

Caravan’s first Antipodean style restaurant/coffee shop hybrid was opened in 2010 in Exmouth Market, before moving on to sites in Kings Cross, which serves 650 brunches on Sundays, as well as Bankside and the City’s Bloomside Arcade. They have also published a cookbook called Caravan: Dining All Day, which included recipes for breakfast, brunch, lunch, afternoon tea, dinner, puddings and drinks.

The trio have entered into the grab and go market for the first time with their new site in Fitzrovia, which has a restaurant, but also a dedicated counter for the takeaway food. It focuses around homemade patisserie offerings, with everything assembled to order to ensure freshness, while there will also be hot food.

If successful Caravan To Go could launch into stand-alone locations.

What’s different about it?

Caravan’s new in-house sourdough bakery and croissanterie is definitely creating some crazy options for breakfast. Croissant flavours will rotate weekly with a different signature flavour.

Current offers includes kimchi or tamarind and date morning buns, shakshuka croissant and the famous cake from Brittany called kouign amman.

Other breakfast options include the unusual combination of herbed oats, Russian kale and chard, soy mushroom and miso seeds and pots that come with coddled egg, miso sweet potato mash and chive butter.

Sustainability of the takeout market is also key to the offering. All packaging will be recycled or recyclable and from sustainable plant sources. A new reusable lunchbox and coffee cup scheme is also in place.

Food suppliers and the supply food chain will also be a focus, making use of new blockchain technology in food traceability and sustainability. Local, outstanding producers will be championed, reducing transport and storage impact and celebrating freshness, flavour and conscious growing methods.  

You’ve got to try…

A Vietnamese inspired breakfast bahn mi with eggs, smoked bacon, pickles and chilli mayonnaise.

This iconic Vietnamese fusion food is traditionally made with a French baguette that is filled with pork, homemade pate, pickled vegetables like radish and carrot, coriander, cucumber and chilli sauce. But Caravan has taken this classic and reinvented it for breakfast.

It’s no surprise considering Food Spark has previously noted how international flavours are influencing morning meals in the UK.

Sparkie also likes…

For lunch, the chicken and rice bowl, which comes with poached chicken, sesame cucumber, fried onion, chilli oil, chicken tea and crispy chicken skin.

It’s particularly interesting that a grab and go concept has included chicken skin. Food Spark talked about it being a boisterous new contender in high-end restaurants as it hit experimental NYC dining last year. But Caravan proves that high end ideas can also filter down into fast-casual.

Go if…

You want to spice up your breakfast or lunch.

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