Ben Rand, former head chef at Robin Gill’s Dairy restaurant in London, has opened a bakery and grill in Brentford.
Rand has opened Rye by the Water with Janine Edwards, former head pastry chef at Little Bread Pedlar bakery in London. The business is backed by directors Gill and his business partner Dan Joines.
The space, part of the Ballymore development overlooking the local waterways, features a bakery and restaurant with a decking area, and will offer coffee, pastries, brunch, lunch and dinner.
Rye by the Water will open its doors early every day with freshly baked pastries, teas and Caravan coffee available from the counter, and sandwiches and salads available for lunch.
Weekend brunches will involve roast aubergine, spiced tomato chutney and soft-boiled Cacklebean egg, La Latteria stracciatella with fresh peach and toasted almond, and sharing dishes such as whole roast chicken, butter lettuce salad, aïoli and baguette.
The evenings will see the team fire up the grill for a menu of snacks, pastas, steaks, sides and pizzas, with dishes including Cornish mackerel crudo with English peas and Amalfi lemon; tagliatelle with Cornish crab, tomato and basil; and Dexter beef chop with green salad and Agria potato gratin.
Neapolitan-style sourdough pizzas from the wood-fired oven will come with toppings such as fennel sausage, Calabrian chilli and tropea onion; and courgette, ricotta, oregano and black pepper.