GAIL’s Artisan Bakeries will return to Frieze London, one of the world’s leading contemporary art fairs, which takes place each October in Regent’s Park, for the 12th consecutive year.
There will be two pop-up GAIL’s bakeries, open for breakfast, lunch and coffee, offering handmade goods including sandwiches, soups, fresh juices, salads, patisseries and cakes.
GAIL’s Kitchen – the first restaurant from the bakery – will also be popping up for lunch and dinner service. Helmed by Head Baker Roy Levy and his team of chefs, the restaurant will serve Meat, Fish and Veg Trenchers (£12), including pot roast Label Anglais chicken, slow cooked with root veg, sultanas and white wine, with strained yoghurt and green chillies on French Dark Sourdough; red mullet with wilted kale, chard and spinach, tomato, garlic and cumin on French Dark Sourdough; and toasted croissant, baked feta, spicy tomatoes, grilled aubergine purée, Rate potatoes and pickled egg, with lemon yoghurt and harissa.
For dessert, guests can enjoy Sweet Cheeses (£10): St James’s cheese with brown butter, sage, honey and grated hazelnut, with baked plum frangipan and sherry soaked almond cake on a croissant.
GAIL’s Kitchen will collaborate with White Lyan, the Hoxton bar, to create bespoke cocktails, while Camden Town Brewery will provide their signature crafts beers. There will also be a small but perfectly formed wine list.
Each pop-up space will be bold and beautiful, with wall murals designed by award-winning design studio, the Bread Collective.
‘Frieze is one of our favourite times of year – it’s wonderful to see such a distinguished line-up of restaurants alongside the works from leading galleries. We celebrate this in the best way we know – with delicious food from our bakery and restaurant, GAIL’s Kitchen’, says GAIL’s Head Baker Roy Levy.
GAIL’s at Frieze London and Frieze Masters 2014
Public opening dates and hours: Thursday 16 October; Friday 17 October; Saturday 18 October, from 12-7pm.
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