Galvin Restaurants launches Galvin HOP: a Galvin Pub de Luxe

This January, Michelin starred Galvin Restaurants will start 2016 with the launch of Galvin HOP, a Galvin Pub de Luxe on what is currently the site of Galvin Café A Vin in Spitalfields Market.  A vibrant pub in the City, Galvin HOP will offer fresh unpasteurised Pilsner Urquell Tank Beer, a range of craft beers, a new menu featuring classic pub dishes and a range of premium hot dogs.

Galvin HOP will become the flagship London pub for the recently created Galvin Pub Co. Their second pub, Green Man in Chelmsford will be opening in summer 2016.

The menu at Galvin HOP will feature pub dishes made with seasonal ingredients cooked using a mixture of classic and modern techniques. Designed by brothers Chris and Jeff Galvin, the menu will include meat & fish from their award-winning suppliers with dishes such as slow cooked beef cheeks in stout & caramelised carrots, Galvin cured smoked salmon with soda bread, charred beetroot and goats curd salad, rarebread sausage rolls, grilled Suffolk pork & cider braised onions, flatbread with tuna & smoked aubergine, spatchcocked Cotswald chicken and green clementine trifle.  

Galvin HOP will also introduce the ‘Luxe Dog’, a range of gourmet hot dogs available to eat in or take-away with Maille’s premium, seasonal mustard served fresh from the pump. Breakfast items, including egg & bacon rolls, toasted muffins and Eccles cakes will also be available ‘to-go’.

Visually, the most striking difference within the space will be four large copper tanks containing unpasteurised Pilsner Urquell, three of which will be positioned above the bar.

Pilsner Urquell will be delivering fresh unpasteurised Tank Beer from the brewery in the Czech Republic weekly.  Each tank will be opened in turn, providing the freshest pint.

HOP will also offer several different bottled and canned craft beers, as well as a boutique selection of wines on tap installed, supplied and maintained by OW Loeb & Co.

There will also be notable aesthetic changes within the space, with new flooring and tiled walls being installed – classic pub design motifs but in a modern space. The kitchen will be semi-open, creating an element of theatre and a front terrace will allow for outside seating.

The rebrand and refurbishment will also see the installation of a brand new kitchen, which will serve as the development kitchen for all Galvin sites.

Galvin HOP

35 Spital Square

London

E1 6DY

 

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@MeMoInteractive

 

Editor Notes

Galvin Restaurants are a family run collection of seven French restaurants founded in 2005 and include Bistrot de Luxe and Le Cellar bar in Marylebone and Galvin La Chapelle in Spitalfields in London. From fine dining business dinners to relaxed family friendly lunches and al fresco options, the Galvins pride themselves on offering something to suit everyone, whilst keeping high quality French cuisine, luxurious surroundings and great hospitality at the heart of everything they do.

Chris Galvin

Chris worked with Antony Worrall Thompson at The Ritz Hotel and at L’Escargot before joining Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening a number of restaurants, including the Orrery, which saw him achieve a coveted Michelin star in 2000. In 2003, Chris was appointed by Jeremy King and Chris Corbin to open the much-acclaimed Wolseley. Chris teamed up with his brother Jeff in 2005 and together, over the following years, they opened Galvin Bistrot de Luxe, Galvin at Windows, Galvin La Chapelle and Café A Vin, Galvin Demoiselle in Harrods, and Galvin Brasserie de Luxe and The Pompadour by Galvin in Edinburgh.

Jeff Galvin

Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Antony Worrall Thompson. Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelman before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starred Capital Hotel, working for renowned Chef Philip Britten. In 1994 he was appointed Sous Chef by Nico Ladenis at Chez Nico at 90 Park Lane and was part of the kitchen brigade that achieved the elusive third Michelin star. He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair. His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot, which held a Michelin star for five years.

Pilsner Urquell

Pilsner Urquell, the original Pilsner, brewed the same way since 1842, originates from the city of Plzeň, Czech Republic. In 1838, a momentous event in Plzeň saw 36 barrels of bad beer smashed and emptied into the street. Around 250 burghers had brewing rights in the city but the quality of the beer was poor, some tavern owners had higher prices than others (meaning the beer sold slower and turned sour), and there was a threat of cheaper imported beers replacing their own brews. Something had to be done and a committee of important townsfolk decided that the answer was to build one new brewery to be run by the city. In January 1839 a plan was agreed upon and work started to build this new brewery. The first batch of beer was brewed on 5th October 1842. Five weeks later, on 11th November, the beer was first drunk in the town. The world’s first golden beer, Pilsner Urquell, was fresh, clear and refreshing with a hint of caramel sweetness and a fragrant, balanced hop bitterness. It was a proud moment for the city of Plzeň. Since that day the recipe has remained the same.

Maille

Maille is a premium French mustard brand, most famous for creating the finest Dijon and wholegrain mustards. Founded in 1747 by Antoine Maille, who became the official Vinegar Maker and Distiller to the King of France, La Maison Maille has accumulated an extraordinary heritage of craftsmanship, creativity and innovation. Inspired by traditional artisan methods and more than 265 years of expertise, the creators at Maille use high quality ingredients to create complex flavours that make meals memorable. There are six La Maison Maille Boutiques worldwide, including London Piccadilly and the recently opened store in New York. The boutiques offer a wide variety of mustards, vinegars and gourmet ingredients, including traditional mustards on tap.  Drawing on over 265 years of expertise, La Maison Maille has developed a range of over 40 unique mustard blends. Using the tart warmth of Dijon mustard to enhance the flavour of fresh ingredients, it continues to create exciting new flavour combinations.