Openings

Eat this: Sons + Daughters, serving up sophisticated sandwiches

The team behind Pidgin is bringing originality to the sandwich scene with their latest venture, opening in Coal Drops Yard.

27 August 2019
dessertlunchmeatrestaurant openingsandwichesvegetables
  • The Gist: Sandwiches with some swanky ingredients
  • The Chef: Jacqueline Barbosa
  • Location: The Pavilion, Lower Stable Street, Coal Drops Yard, Kings Cross, London, N1C 4DQ
  • Food in 5 words: Bringing gourmet to the sandwich
  • See more: www.sonsanddaughterslondon.com

How did we get here?

James Ramsden and Sam Herlihy, the duo behind East London restaurant Pidgin, are expanding out of weekly tasting menus and into a more relaxed venture.

They are launching Sons + Daughters, their take on a sandwich shop, in Coal Drops Yard on September 9. The 28-cover shop is topped by a 40-seater terrace on Granary Square. There will be a six-seater counter, plus further banquette seating and standing stables, along with a van on the terrace above the shop serving a reduced menu.

The kitchen will be run by head chef Jacqueline Barbosa, previously of the Guinea Grill and Where the Pancakes Are.

What’s different about it?

It’s not just targeting breakfast and lunch but will also open for dinner, offering freshly made sandwiches, sides, soft-serve ice cream, cocktails and non-alcoholic drinks.

Breakfast includes a toasted English muffin with creamed Burford Brown eggs, breakfast spice, smoked tomato and American cheese – with the option of adding smoked Swaledale bacon and Swaledale sausage. There’s also a vegan version with a spiced corn fritter, roasted tomato, pumpkin seeds and herbs. Plus, there will be Bircher museli, a selection of cakes and pastries, including a cherry Danish, cinnamon scroll and flourless chocolate cake.

Sons + Daughters will also be the only place Crosstown Doughnuts’ vegan Sicilian Lemon doughnut will be available outside their stores.

The lunch and dinner menu will feature six sandwiches: the Chicken with Swaledale chicken, pickled cucumber, miso mayonnaise, green sauce, soy-cured parmesan, gem lettuce and wasabi cress, served on white bloomer; the Mortadella with taleggio, smoked Isle of Wight tomato, rocket, Thai basil and cider vinaigrette, served on focaccia; and some reimagined classics, such as the Prawn (containing Cornish prawns, mayo, prawn crackers, crispy shallots, Napa cabbage and shiso on granary) and the Egg (Burford Brown eggs, miso mayonnaise, truffle crisps and salad cress on white bloomer).

Sides will include air fries with Sriracha salt, a pickle plate, plus salads, such as the La Latteria burrata with Isle of Wight tomatoes, gem lettuce, smoked almonds and croutons dished up with an avocado and cucumber dressing. Another salad comes with red rice, lentils, beetroot, roasted kale, carrot vinaigrette and cress.

For dessert, there’s no vanilla soft serve in sight, but ice creams of peanut butter and jelly and candied focaccia and rosemary.

A bar menu will also be available for anyone wanting drinks and snacks in the evening. Diners can choose from bloomer bread finger sandwiches, including the Mortadella with truffled cream cheese; the Smacked Cucumber with tahini, Szechuan chilli oil and tofu smoosh; the Fish Finger with pickled jalapeno and American cheese; or the Miso Maple Cinnamon Cream Cheese with seasonal fruit.

Sons + Daughters bread is supplied by Paul Rhodes Bakery, with meat from Swaledale and salad leaves from Growing Underground – a sustainable underground farm which grows fresh micro greens and salad leaves 33m below the streets of Clapham.

It’s joining an emerging scene that is making over sarnies, including Morty & Bob’s and Japanese sandos.

You’ve got to try...

The Merguez sandwich with Swaledale spicy lamb sausage, airfries, pickled shallots, gremolata and mayo, served on baguette.

Sparkie also likes...

The veg sandwich option called the Tenderstem, consisting of broccoli, mushroom relish, coconut sambal, açai and cashew cream, served in a baguette.

Go if...

You want to try innovative ingredients in the safety of a sandwich.

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