The two-storey site will become Heard’s flagship, bringing together the burger restaurant’s existing menu with a new dessert and cocktail speakeasy located on the floor below.
The Covent Garden restaurant will serve British beef burgers, including The Heard, a double smash patty with jalapeño hot honey, Ogleshield cheese, white onion and the restaurant’s secret sauce. It will be joined by The Boring Burger and the vegetarian Wild Umami, made with a house-made black bean and wild mushroom patty.
Beef is sourced from a co-operative of regenerative British farms and aged before being smashed to order. Pickles and sauces are made in-house, while the burgers are served in Heard’s signature roast potato bun, toasted in butter with cheeses sourced from British producers.
The downstairs space will focus on desserts and cocktails, with dishes including hot apple pie, brûlée cheesecake and milk soft serve. Guests will also be able to customise ice cream sandwiches and sundaes with a changing selection of ice creams, sauces and toppings.
The drinks list is curated by Bailey’s partner, sommelier Majken Bech-Bailey, whose previous experience includes Henne Kirkeby Kro, Maaemo and Aimsir. The list will focus on low-intervention wines, alongside craft beers from London brewery Five Points Brewing Co. and BÆK - Bech-Bailey’s alcohol-free wine - with suggested pairings for individual burgers.
“People sometimes assume that because of my background we’re trying to turn burgers into fine dining. We’re not,” says Bailey.
“I love burgers because they’re simple. Heard has always been about seeing how good something familiar can become when you obsess over every part of it.
“Covent Garden is the first time we’ve had enough space to really build a world around Heard.
“Upstairs is the biggest expression yet of the restaurant people already know, while downstairs we’ve been able to do something completely new.
“It feels like the first proper glimpse of what Heard can become.”
Heard currently operates sites in Borough and Soho, having originally launched as a food truck touring major UK events.
Bailey previously worked at three-Michelin-starred Maaemo in Oslo before opening Aimsir in Ireland, which was awarded two Michelin stars within four months of opening.