British restaurant Highroad Social to open in Greenwich

Highroad Social will be a British restaurant and seafood bar that will have an emphasis on seasonal ingredients, responsibly sourced from the British Isles.

The kitchen will be led by Irish head chef Fionnan Flood, formerly of The Chelsea Pig, who has created a menu of small, large, and sharing plates, inspired by his grandmother’s love for cooking and dedication to using premium local ingredients.

A key feature will be the raw menu, offering dishes such as Hereford beef raw on toast with smoked crème fraiche and cured egg yolk. Seafood from the raw menu including Scottish scallops, Carlingford oysters, and Cornish crabs, will be displayed on a bar embellished with fish scale tiles and a vintage mirror backdrop.

Other food highlights will include Glamorgan pork croquette with toffee apple sauce; barbecued razor-clams with baked garlic and lemon sauce; braised ox tongue, beef cheek, bone broth with house pickles, pistachio; and a shallot tarte tatin with British ricotta and thyme to share.

Bar manager Clark Crown, whose CV includes The Palomar, has put together a cocktail list celebrating Great Britain by blending seasonal British ingredients with local brands. The signature drink will be Olive, a twist on the classic martini that blends 58 & Co Olive Oil Vodka with Knightor Cornish dry vermouth and celery bitters.

The British-inspired décor will take its cues from a modern Georgian Townhouses and will feature tropical elements influenced by Greenwich’s history.
The restaurant will have space for 100 covers inside and a further 20 outside and will include a 40-cover semi-private room on a mezzanine floor overlooking the main dining area.

Highroad Social is due to open on 7 July.