Granger and Co. Notting Hill — Restaurant in London

This was my second visit to Granger and Co. having previously sworn it off due to feeling like the portions were a bit small. Notably, just because it’s brunch, doesn’t mean it is a go starving and stuff yourself establishment. They use fresh quality ingredients which means that portions are not huge but you will leave feeling satiated and healthy.

On this visit we went earlier in the day (11am vs 3pm) and it was just the breakfast menu so be mindful of what time yo go if you want something more lunch-y. Also to note is the queueing times (a standard for most of not all brunch establishments in Notting Hill/Westbourne Grove) which seemed to be around 30 minutes but I wasn’t timing.

Staff were pleasant and friendly when we arrived, as well as throughout our visit, and I noticed that they ensured to keep people updated with the queuing times. Despite it being a Sunday it wasn’t loud, often I find some large airy spaces to be rather echoey with an awful din of people talking and coffee/juice making noises but Granger had a nice background ambience of chatter etc. Furthermore, despite it being child friendly, unlike other establishments I have been all the children I have seen here are well behaved and quiet.

The first time we had the chicken schnitzel, mash, & courgette, and the potato feta rösti, poached eggs, & hot smoked chalkstream trout both of which were tasty despite the unseasoned cucumber. As such, we decided to go for the trout again with the fresh aussie breakfast and the ricotta hotcakes because we didn’t get them last time and we were NOT disappointed.

First thing I want to note is the tomatoes which were fresh and sumptuous. I am not a tomato lover - they are good but if I didn’t see raw tomatoes again in my life I wouldn’t be fussed - but they actually blew my mind. As someone who prefers cooked, these were impressive. They were nicely ripe, which is hard to find outside peak UK season, and I was informed that they were from Sicily. I don’t think they really had any seasoning on them but this worked well for the dish as they had so much of their own flavour.

As always, the poached eggs were done perfectly and the yolk was a nice healthy shade of dark yellow. I am an egg lover. I eat 2-4 a day. As a snack, for breakfast, lunch, dinner, WHENEVER, but I absolutely cannot poach an egg so I only eat them when I go out. As such, the egg is possibly one of the most important parts of the dish for me and it is ESSENTIAL that it is done well. The yolk MUST be soft or I would riot. Based on eggs alone, I would return.

The greens were soft and velvety but still had that satisfying crunch. No small feat when dealing with kale or even greens during a lunch rush, so creds to the chefs and the glaze on the trout, made with jasmine rice, tea leaves, and brown sugar, was delicious. The avocado portion was also generous which I appreciated as often such establishments can be stingy on the avocado. I suppose the Australians know what’s up when it comes to avocados. We also had a side of sourdough, which hadn’t been turned into petrified wood from being toasted and remained crunchy on the outside and nice and soft on the inside.

Regarding the hotcakes, they were light and fluffy with a nice texture, consistency and weight. I will note that they were mildly eggy (I don’t know what I was expecting, obviously they are made with egg) but closer to a pancake than french toast in terms of egg undertones, so avoid if them if you are staunchly anti egg. The honeycomb butter was a nice touch, it added some sweetness to the dish which was pleasantly sweet but not rot your teeth too sweet. Real maple syrup was used - another riot-worthy essential.

The banana portion was generous - a WHOLE (very large) banana, people! And it was perfectly ripe, no stringy bits, and none of those weird mushy ends from when the banana gets peeled, so this especially was noticed and much appreciated.

Smoothies were fresh and tasty

All in all, a good brunch spot and I would return both for lunch and to try the...

Here's the translation of your text:

Yesterday, we came to the restaurant for lunch for my friend's birthday. We waited in line and entered without any problem since we knew we would have to wait anyway. We sat down at the table, and I went to the restaurant manager and asked if they could bring a dessert and a candle after we finished our meals for my girlfriend's birthday. I selected the dessert from the menu, reassured him not to worry, and he took note of my request, promising to bring the dessert and candle after our meal. Then, I placed our order for scrambled eggs and a hamburger (well-done), and we started waiting for our food. Our drinks arrived, cola and coffee, but after 40 minutes of waiting for our meals, they still hadn't come. We thought they might be busy, so we didn't complain. However, after 50 minutes passed, and even though the two tables next to us, which arrived later, had already received their meals and started eating, we asked the waiter who took our order when our food would be ready. He (a gentleman) said we hadn't told him our order. We reminded him that we had ordered scrambled eggs and a hamburger, both well-done. He then asked how the hamburger should be cooked, and we replied "well-done." He said it was taking a long time because it wasn't well-done. He went to check at the cashier and, in our opinion, forgot to input our order. I told him I'm a chef and cook steak hamburgers every day, and it doesn't take 1 hour and 10 minutes for well-done meat to cook. We felt deceived by the excuse of the meat taking so long to cook. Later, the restaurant manager came and apologized, and when I mentioned I was a chef, he seemed a bit more upset because he understood that I knew how things worked in the kitchen. Finally, our food arrived.

Then, the second disappointing incident occurred: they brought Pavlova but no CANDLE! I told the waitress (a lady), and she said no one told her anything about it! This was really upsetting; I felt embarrassed in front of my friend. Then she went to the back and, with a frown on her face, said something about me, and they brought my embarrassed friend a Pavlova with a candle.

Nevertheless, everything was made better thanks to Restaurant Hish. The manager came over about 10 times to apologize, acknowledging that he was sorry for how our day had gone and that we wouldn't be charged for the meal. Initially, we didn't accept this and offered to pay half or just for the main courses without the dessert, but he insisted it was entirely their fault and kindly gifted us the meal! He handled the situation wonderfully, and I wanted to learn his name to write this to you because you should feel lucky to have such an employee, and I believe he deserves recognition. HISH, you really know how to do this...

My recent dining experience at this establishment on a Sunday afternoon was regrettably far from satisfactory. The individual in charge of managing the queue exhibited a notable lack of hospitality, directing us to relocate with a brusqueness that left much to be desired. In a tone that could only be described as discourteous, he emphatically instructed us to step away from the entrance, deeming it necessary to declare, "This is a restaurant, not a zoo."

To be candid, the encounter was not only surprising but also deeply disappointing, particularly considering I was accompanied by my two children and my brother. The unwarranted rudeness in what should have been a welcoming setting cast a shadow over the entire dining experience.

Furthermore, the impact of such treatment extended beyond the initial encounter. It fostered an atmosphere of discomfort and unease, prompting second thoughts about whether this establishment truly values its patrons. The ethos of a restaurant extends beyond the menu; it encompasses the entire customer experience, from the moment one steps in until the final farewell.

The incident with the queue organizer reflected poorly on the overall ambiance of the restaurant, and it's disheartening to see such a lack of courtesy tarnishing what could have been an enjoyable meal. It's essential for a dining establishment to cultivate an environment where patrons feel not only satiated by the food but also welcomed and appreciated.

Regrettably, based on this encounter, I find it challenging to recommend this restaurant to others. The essence of a dining experience lies not only in the culinary offerings but also in the respectful and considerate treatment of patrons. It is my sincere hope that this feedback serves as a catalyst for positive change in the establishment's approach to...