On 1 May, Alex Hely-Hutchinson, founder of 26 Grains, will welcome guests for dinner at her Covent Garden restaurant in Neal’s Yard for the very first time. The set-menu will offer regularly changing, simple dishes that centre on seasonality and Alex’s home-style cooking.
Through her regular travels to Copenhagen, Hely-Hutchinson fell in love with the Danish way of life, inspired by the quality of seasonal eating that pervades their culture, and the city’s love of porridge in the colder months.
On returning to London, aged 24, Hely-Hutchinson launched her first pop up selling porridge pots to commuters, which marked the beginning of 26 Grains. Now, four years on, the restaurant sits hidden in the heart of Covent Garden in Neal’s Yard, open from 8am throughout the week, with a menu centring on sweet and savoury porridge, and topped toasts.
In line with Hely-Hutchinson’s philosophy, the new dinner menu will focus on simple seasonal cooking with quality ingredients, with a weekly changing set menu of one starter, followed by one fresh homemade pasta dish.
From 6pm, Wednesday to Saturday, lights will dim and the kitchen will dish up dishes including starters of ricotta, radicchio and hazelnuts; leek vinaigrette; trapanese and flat green beans and crostini, goats cheese and picked nettle.
For mains, pastas will include tagliatelle with mushroom and walnuts; arrabbiata; pork and fennel ragu; and broccoli and chilli. The wines will follow a similarly stripped-back approach, with a small selection of whites and reds, as well as a seasonal cocktail such as a floral Hibiscus soda.
“I’m looking forward to spending an early Summer’s eve, glass in hand, feasting with our friends and regulars who have supported us over the last four years, as well as welcoming new faces,” said Hely-Hutchinson.
Overlooking the tranquility of Neal’s Yard, the interiors at 26 Grains are relaxed and pared back with blue painted walls and white counter tops.
There are small sharing tables, and stools overlooking the kitchen. The floor to ceiling glass doors lead out onto the terrace where tables and chairs scatter the forecourt, and guests can dine alfresco late into the evening, lit up by festoon lighting and candlelight.