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The Floral Hall
0207 112 8984
Roast is a busy and popular restaurant and bar restaurant drawing on the best of Britain's seasonal produce and cooking traditions set in a landmark building in London's Borough Market.
The 120-seat restaurant is the creation of Iqbal Wahhab - founder of The Cinnamon Club in Westminster and has been constructed on the site of Britain's oldest surviving food market, just by London Bridge.
The building has been given a stunning frontage in the form of the portico of the old Covent Garden flower market with the first floor restaurant offering diners views onto the market on one side and over into St Paul's Cathedral on the other.
Central to the menu offering is a large spit oven in which suckling pigs, birds and ribs of beef are among the rotating roasted offerings each day.
Head Cook is Lawrence Keogh, previously of The Avenue and The Goring. Head of Operations is Suzie Carruth, whose wide experience of restaurants includes Le Caprice and Zuma and bar manager Andy Pearson is an award winning cocktail maker and appears regularly on television programmes showing how to make specialist drinks.
The menu reflects the breadth and depth of British cooking from pies and puddings through to a wide display of seafood, lighter grills and salads. Foragers bring us wild leaves, herbs and vegetables which appear in many of our dishes.
Menus change regularly to make the most of market availability but dishes likely to make regular appearances include Grilled Red Mullet with Gentlemanâs Relish, Boiled Herdwick Mutton with Caper Sauce and Rhubarb and Apple Crumble with Custard.
The restaurant is open for breakfast from Monday to Saturday with offerings ranging from The Full Borough through to Boiled Eggs with Marmite Soldiers and Mulled Fruits with Neal's Yard Yoghurt.
Bar snacks are available from Midday onwards and include Hot Scotch Eggs with Coronation Sauce and Cornish Plaice Fish Fingers.
Diners are encouraged to enjoy oysters and English sparkling wine at the bar before proceeding through to the restaurant. Whilst the menu revolves around British ingredients, the wine list recognises the advances made in recent years by British vineyards and will at the same time be more international in flavour.
Andy Pearson has put together a cocktail list using British seasonal produce as well as specially chosen spirits. Look out for Jammy James - Gosling's gold rum with rhubarb and ginger jam with apple and rhubarb juice; 1749 Appleade - Appleton's white rum with organic cider, sugar and fresh lemon juice or Taste of the Highlands - Graffiti Scottish vodka muddled with lavender, violet licquer, honey and a dash of Scotch whiskey.
We also have a range of special British beers including Jacobite Ale from Traquair House, Samuel Smith's Taddy Porter and Weston's cider and Perry.
Our juices are organic, hand selected and farm pressed.
Interiors were designed by David Gabriel of Edge Design and reflect the contrasting elements that the project represents. A curator has been appointed to rotate art exhibitions around the restaurant.
Iqbal Wahhab said: "London now has as cosmopolitan a choice of restaurant offerings as New York but ironically British cooking does not feature strongly here in the way that American food does there. By focussing on honest cooking and by working with the best of Britain's food producers to use the finest in-season ingredients, we aim to help generate a greater feeling of pride in British cooking and see it take its rightful place on the international map."
For further information please call Meri Mance or Henry Taylor of Kitchen Communications on 020 7636 9709.
Email: firstname.lastname@example.org or email@example.com
Roast's faÃ§ade faces Stoney Street but our entrance is in the market.
Coming by tube to London Bridge, please follow the signs for Borough High Street and the then for Southwark Street.
When you come out of that exit, Stoney Street is your first right hand turn.
There are a few parking meters on Southwark Street.
Per Head: ￡35