On 6 May 2026, Gordon Ramsay will open the doors to a new Bread Street Kitchen & Bar at 22 Bishopsgate, a 59th-floor restaurant that marks a symbolic milestone for the famed chef: the 100th venue in Gordon Ramsay’s global restaurant empire.
The launch follows the success of Lucky Cat at the same address, which opened in 2025. It also arrives as Ramsay’s wider restaurant group expands its global footprint, from Singapore and Dubai to China.
For Ramsay, the number carries a weight that is both professional and personal. “One hundred [restaurants] is quite a significant moment for me,” he exclusively tells Elite Traveler. “The door went early this morning at about 5.30am, and it was light. I went downstairs and there was this huge bouquet of flowers and I thought – whose birthday is it? It was from all the kids – Meg, Jack, Holly, Jessie, and Oscar – just saying, ‘Dad, congratulations.’ And it suddenly dawned on me. It’s a big, big, big day.”
“People hear one hundred restaurants and think of chains, conglomerates. But what we’ve built is something completely different – premium casual through to super fine dining. And Bread Street Kitchen 2.0 here is us going up another level.”
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Bread Street Kitchen & Bar first launched in 2011 at St Paul’s, rooted in a more informal East End-inflected take on modern British dining. This latest iteration, Ramsay says, is a deliberate step away from familiarity. “The message to the team two months ago was: don’t rely on the view. Let’s bring something quintessentially British back into the sky.”
The restaurant itself sits high above the city, offering sweeping views across London, but the focus is still firmly on the plate. Executive head chef Kamarl Rees John has developed a menu that offer more than 35 dishes across the day. For breakfast, there’s lobster benedict; later service brings dry-aged Galician T-bone steak, while desserts include a Meyer lemon cheesecake. “We’ve gone up a level with the food,” Ramsay says. “We’re looking at the best dry-aged beef in the country, incredible tomahawks. And we’re doing one of the most exciting afternoon teas in London. In the sky, it has to feel special. It’s off the charts.”
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Other food trends have shaped the menu: “there’s a lot of fermentation and pickling,” Ramsay explains. “We had that explosion ten years ago with Korean kimchi, and that’s still influencing how we think. We’re pickling a lot of vegetables, encouraging more sides built around veg. We’re going a little more humble with whole grains, leeks – we’re grilling a lot more.”
That shift extends to sourcing and provenance. “We’ve got a farm down in Cornwall where we make this incredible honey,” he says. “We’re now producing and roasting turnips, serving them with crumbled feta on top. So, we’re getting even more experiential than we ever had before.”
For the first time, Bread Street Kitchen & Bar will also introduce a tasting menu, extending the concept beyond à la carte dining. It moves through snacks into five courses, before two additional set menus provide more flexible options for celebrations and corporate dining.
A dedicated sports bar will operate alongside the restaurant, screening live sport around the clock under a 24-hour licence. From Thursday to Saturday, DJs will take over late-night service, while Sundays will bring live music.
For Ramsay, the symbolism is hard to miss: a hundred restaurants, a global footprint, and a flagship that looks back over the city where it all began – while pushing, quite literally, higher.
