Caravan is due to open a second site in King’s Cross in July, following the success of founders Miles Kirby (formerly head chef of The Providores) and Chris Ammermann’s first venture on Exmouth Market.
Caravan King’s Cross will be located in the Grade II-listed Granary Building, which is part of the extensive 67-acre development site between King’s Cross Station and St Pancras International. The regeneration of the former grain store, which dates back to 1851, received the Mayor’s Award for Planning Excellence in January 2012. The site is also home to Central Saint Martins College of Arts and Design, which moved into the building last October.
The interior design of Caravan will reference the area’s Victorian industrial heritage, with a coffee roastery and large open kitchen that will give the space the feel of a working factory environment. A large bar will provide a focal point, divided in two by wire mesh, with half of the bar dedicated to all-day dining and half to the coffee bar. Outside seating in Granary Square will make the most of the south-facing site.
The dining space, which will have 80 covers inside the restaurant and approximately 40 covers outside on the square, will serve a menu of ‘food well-travelled’, from breakfast and weekend brunch through to lunch and dinner, with tables also available without reservation for drinks, snacks and casual dining. The breakfast and brunch menu will include favourites from the Exmouth Market site such as grilled coconut bread, strawberries and lemon curd cream cheese (£7.50); and baked eggs, tomato and pepper ragout, Greek yoghurt and chorizo (£9), as well as new dishes such as Parmesan grits, wild mushroom and wild boar sausage (£8.50); and the Hangtown fry – a bacon and oyster omelette (£9.50). The all-day menu, available from midday-10.30pm, will include dishes such as deep-fried oyster ‘sixes’ with lemon mayonnaise (£10); pulled pork, sweetcorn and chilli( £12.50); grated beets with smoked anchovy, pine nuts and egg (£7), and five-spice pannacotta with plum jelly (£6). Caravan’s own mozzarella, made on site, will feature on a small and regularly-updated pizza selection, which will also be available to take away.
A cocktail menu will feature drinks including a Sunshine Mary, made with yellow tomato juice and Kamm& Sons’ ginseng spirit (£7), and an espresso-infused Old Fashioned (£7), along with classic cocktails. The wine list continues the nomadic theme, with wines from across the globe available by the glass, carafe and bottle, including many natural, organic and biodynamic varieties. Prosecco will also be available on tap from the bar. Prices will start from £4.50 a glass and £16 a bottle.
The coffee roastery will supply the restaurant and coffee bar with Caravan’s seasonally changing espresso blends. Single origin filter coffee will also be served from a dedicated brew bar, and coffees will be available to take away, along with a selection of baked goods, prepared daily in-house. A retail wall will feature coffee-making equipment available to buy, including Caravan’s own freshly-roasted espresso blends and single-origin beans. Coffee-making and roasting workshops will also be offered, with more details on these to come.
Miles Kirby of Caravan said: “The King’s Cross development is creating a new landmark for London, and, true to its heritage, the Granary Building is now a hub of creativity and industry. We’re very excited to have the chance to turn our site into a true working space once again, with our roastery and open kitchen integral parts of the restaurant.”
Bridget Evans, from the King’s Cross Central Limited Partnership, said: “We’re delighted to have Caravan as our first permanent restaurant, sitting at the heart of King’s Cross. Their distinctive and interesting approach is synonymous with the place we are creating here. The coffee roastery and workshops will bring theatre and another dimension to the space and with Caravan open from early to late, alongside Shrimpy’s in the King’s Cross Filling Station and eat.st on King’s Boulevard, King’s Cross is set to be a great food destination.”