The Hero Maida Vale launches The Grill
It will focus on speciality meats and fish with dishes such as Raw Beef with Hash Brown, Dressed Crab, Pork T-Bone with Apple and John Dory
The Hero pub located in Maida Vale has announced its next phase of opening with the introduction of The Grill.
The Grill,, which is set to open on 17 September 2024, will serve as an “elevated” dining experience within the newest venue from the team behind The Pelican in Notting Hill and The Bull in Charlbury; Phil Winser and James Gummer, along with Olivier van Themsche, who leads business and acquisitions for Public House group.
In keeping with the ethos of the group, The Grill will explore a selection of meat and fish from sustainable and regenerative producers, offering more than the casual food concept found in the pub downstairs.
The Grill hosts an open kitchen focusing on cooking over fire, delivering a celebratory menu with generous sharing options. For the menu, Gummer and Winser worked with executive chef Ed Baillieu.
It will focus on speciality meats and fish with dishes such as Raw Beef with Hash Brown, Dressed Crab, Pork T-Bone with Apple and John Dory.
The room features high ceilings, walls with high panelling and distressed patina, delft tiles, bespoke lighting crafted by a local potter, and a large water station, spanning the entire room.
Soft seating banquettes wrap around the walls and antique douglas fir walls, sourced from cast-off houses across the country, have been incorporated to maintain the pub’s “original character”.
The wine list features well-known wines from established regions alongside unique selections from lesser-known areas and smaller producers for those looking to explore.
Most wines are organic and sustainably produced. The monthly updated single bottle list features classics from Bordeaux, Bourgogne, Tuscany, and California at exceptional prices, with weekly special pours from this list to enhance the tasting experience.
Winser said: “We decided to divide the space in The Grill by putting a big service island and an open kitchen. So as a diner, you really feel as though you’re part of the action.”
Gummer added: “We’re placing a heavy emphasis on fish and meat, focusing on preparing and cooking ingredients straight onto the grill, allowing the exceptional produce to shine.”