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20 May 2013
(menu)

Gail's Kitchen

11 - 13 Bayley Street, Bedford Square, London WC1B 3HD

£30.00 Modern European Bloomsbury, Fitzrovia
Tel: 020 3641 0755
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Square Meal Review of Gail's Kitchen ?

Following the success of its artisan bakery and café chain, Gail’s has launched its first restaurant proper – an all-day venue done out in soft grey tones, serving eclectic snacks and small plates as well as its much-vaunted breads and pastries. Located alongside the reception area of Bloomsbury’s myhotel, it’s not only a handy drop-in for guests but is also pitched at the local passing trade, with a dozen barstools overlooking the open kitchen. Bread naturally underpins much of the menu, from Taleggio and truffle-cream toasties to satisfyingly rich smoked mackerel rillettes served with wafer-thin slices of toasted rye, but also expect meatier dishes such as slow-cooked oxtail with baked ratte potato. Prices are a touch high, but don’t leave without trying the show-stealing desserts – gooey chocolate-chip cookies straight from the oven, for example. There’s a branch of Gail’s Bakery next door.

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  1. Published : Sunday, 17th March 2013

    FoodiesOnTheProwl FoodiesOnTheProwl :: Gail’s Bakery @ Exmouth Market, Mar 2013

    This review of Gail’s bakery will be short and sweet…much like what our experience was like when visiting them after an excellent lunch at Morito. The desserts at Gail’s bakery are excellent and it’s an excellent spot to just hang, drink some coffee and munch on some delish desserts...
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  2. Published : Friday, 11th January 2013

    Saying it straight :: Gail’s Kitchen.

    If you’ve been to a Gail’s Bakery, then you’ll have some idea of the feel of the place. Gail’s Kitchen is their new restaurant. It will be no surprise to you that bread is a key element in their offering and given my deep and enduring love of carbohydrate, this makes me very happy. And on top of the excellent bread selection, that comes as you sit down, you can have some more bread-y things as you go along. The waitress politely suggested that Renaissance Man and I had chosen too much food. She doesn’t know me. I suspect that we could have done justice to our original selection, but no-one, least not me, wants to look greedy – at least not at the beginning and so we stuck with the recommended number of dishes – almost. Renaissance Man did, I am pleased to say, sneak one in at the final moment, for which I was most grateful. I think you could easily demolish 2-3 dishes each. If not more. I know I could...
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James Adams

James began his career training at Westminster College, aged 15. After graduating, he worked under Rowley Leigh at Kensington Place. Inspired by Leigh’s modern British take on classic French cooking, James then moved to France, to experience the country for himself. Returning to London, James worked for Cass Titcombe at Canteen, then with Jamie Oliver at Fifteen. James’s next position was at the River Café, before he became Head Chef of Gail’s Kitchen, which opened in November 2012.

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