[London] Breakfast at Granger & Co, King's Cross

It’s been more than a quarter of a century since I first had Bill Granger’s scrambled eggs, plus the ever-popular, much-copied ricotta hotcakes with honeycomb butter and banana, but I seem to keep wanting to go back for more. That was during Melbourne-born Bill Granger’s Sydney days. He has since de-camped and moved lock, stock & barrel to London. But Granger & Co still serves out his signature dishes - as good as I remembered them to be, and to a larger, even more enthusiastic crowd these days.

We were at Granger & Co’s King’s Cross outlet recently. Like its sister-outlets elsewhere (e.g. the original at Notting Hill [London] Breakfast at Granger & Co, Notting Hill), you get a bright dining room and al fresco seating on a sun-bathed terrace outside. The King’s Cross outlet which opened in 2015 was the third in London after the Notting Hill and Clerkenwell ones.

Seating at the bar counter is less cluttered here than at the smaller, busier Notting Hill outlet.

With a no reservations policy, be prepared to queue, as always with Granger & Co everywhere.

Bill Granger has introduced a number of new, inventive dishes which I hear is good. I’d never been able to pull myself away from his 3 signature breakfast dishes (scrambled eggs, ricotta hotcakes & corn fritters with bacon) to find that out for myself. One day, one day.

Brekkie today:

  1. Scrambled eggs with sourdough toast
    No one does scrambled eggs quite like Bill Granger does. It not only tasted good, it even looked like a piece of artwork:

  1. Ricotta hotcakes, banana and honeycomb butter
    Much copied throughout the world, but it’s never the same as the real thing here.

  2. Sweet corn fritters, roasted tomato, spinach and bacon

Suffice to say, Granger & Co never disappoints me. I just need to come back for lunch one day, and explore the rest of its menu.

Granger & Co King’s Cross
7 Pancras Square, Kings Cross
London N1C 4AG, UK
Tel: +44 20 3058 2567
Opening hours: Mon-Sat 7am-11pm, Sun 8am-10.30pm.


Wonderful photos, especially the Ricotta Hotcake pic.

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Thanks! Even better to taste those hotcakes. :grin:

Those scrambled eggs are so unusual!

Yeah! My wild guess, they poured it slowly in the pan to create that ribbon feel.

The recipe is here


We also need a very heavy saucepan to make good scrambled eggs the way Bill does. I’m still marvelling at the swirl their chefs managed to achieve with their rendition.

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