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New sandwich cafe & bar to open at Coal Drops Yard

James Ramsden and Sam Herlihy is to launch Sons + Daughters sandwich cafe in Coal Drops Yard, the retail development in London's King's Cross, this September.

Named after their children, Sons + Daughters is Ramsden and Herlihy’s take on a classic sandwich shop, celebrating the sandwich in all its glory.

Open throughout the day for breakfast, lunch, dinner and drinks, Sons + Daughters will serve freshly made sandwiches and sides made from the highest quality ingredients, soft serve ice cream and an exciting menu of cocktails and non-alcoholic drinks.

The lunch and dinner menu will feature six sandwiches:
> the Chicken S+dwich, with Swaledale chicken, pickled cucumber, miso mayonnaise, green sauce, soy-cured parmesan, gem lettuce, wasabi cress, served on white bloomer
> the Merguez S+dwich, with Swaledale spicy lamb sausage, S+D air-fries, pickled shallots, gremolata, S+D mayo – served on baguette
> the Mortadella S+dwich, with Mortadella, taleggio, smoked Isle of Wight tomato, rocket, Thai basil, cider vinaigrette, served on focaccia
> the Prawn S+dwich, with Cornish prawns, S+D mayo, prawn crackers, crispy shallots, Napa cabbage, shiso, served on granary
> the Egg Salad S+dwich, with Burford Brown eggs, miso mayonnaise, truffle crisps, salad cress, served on white bloomer
> the Tenderstem S+dwich, with Tenderstem broccoli, mushroom relish, coconut sambal, açai and cashew cream, served in a baguette.

Sides will include the S+D air fries, with Sriracha salt and the S+D pickle plate, plus salads, such as the La Latteria burrata, Isle of Wight tomatoes, gem lettuce, avocado + cucumber dressing, smoked almonds and croutons and the Red rice, lentils, beetroot, roasted kale, carrot vinaigrette and cress.

For dessert, Sons + Daughters will offer soft serve ice creams of Peanut butter + jelly and Candied focaccia + rosemary.

A bar menu will be available for anyone wanting drinks and snacks in the evening; Bloomer bread finger sandwiches, including the Mortadella with truffled cream cheese, Smacked cucumber with tahini, szechuan chilli oil and tofu smoosh, Fish finger, pickled jalapeno and American cheese and Miso-maple-cinnamon-cream cheese with seasonal fruit.

There will also be a bar snacks menu of Spice-roasted nuts, Nocellara olives, Truffle crisps, Onion rings + pecorino and Furikake popcorn.

Cocktails are by World of Zing, including a Bordeaux cask Barrel-Aged Negroni, Peach Tea Julep, Thai Basil + Pineapple Mojito and a BLT Cocktail, created especially for Sons + Daughters.

There will also be a Nitro Coffee Martini from Climpson & Sons. Non-alcoholic offerings such as Scotch Bonnet Kombucha and Mother Root Ginger Switchel, plus Sons + Daughters’ own salty and sweet creation ‘MisoMilk’ will be available alongside a selection of fresh juices.

Beers, including Braybrooke’s Keller Lager and Peanut Butter Crunch Milk Stout from Hammerton will be available, as well as a selection of kegged wines from Uncharted Wines.

Breakfast will be served from 8am and include the Breakfast Muffin, served on a toasted English muffin, with creamed Burford Brown eggs, S+D breakfast spice, smoked tomato and American cheese (with option of adding smoked Swaledale bacon and Swaledale sausage), and the Vegan Breakfast Muffin, served on an English muffin, with spiced corn fritter, roasted tomato, pumpkin seeds and herbs.

Plus, there will be a Bircher muesli with organic oats, apple juice, almond milk, chia, almonds, coconut syrup, apple, cacao, and candied walnut, and a selection of cakes and pastries, including a Cherry Danish, Cinnamon Scroll and Flourless chocolate cake. Sons + Daughters will be the only place CrossTown Doughnuts’ vegan Sicilian Lemon Doughnut will be available outside their stores.

The Sons + Daughters kitchen will be headed up by head chef Jacqueline Barbosa - previously of the Guinea Grill and Where the Pancakes Are.

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 33 metres below the busy streets of Clapham.

The 28-cover cafe is topped by a 40-seater terrace on Granary Square. There will be a six-seater counter, plus further banquette seating and standing stables. There is also a Sons + Daughters GO van on the terrace above the shop, serving a reduced menu, which is now open for preview.