After a string of successful pop-ups and brilliant reviews, the Yolk team are delighted to announce the launch of their first site – a small but perfectly formed home in the City of London. Yolk will be serving exceptional breakfast & lunch to take away, applying a level of care & quality far beyond the expected in a tight menu of simple but superb dishes – perfectly-poached egg pots for breakfast, and ultimate sandwiches the rest of the day.
Take Yolk’s Steak Béarnaise sandwich: bavette steak from Tom Hixson of Smithfield, cooked medium rare at 55°C, sliced across the grain and served with brown butter béarnaise, caramelised balsamic onions and fresh rocket leaves on a hot ciabatta.
Or Yolk’s signature Eggs Benedict pot: perfectly-poached Burford Brown eggs, served with pulled 24hr ham hock, Yolk’s famous hollandaise and a dusting of cayenne pepper.
Other favourites include the Umami Chicken sandwich (with pickled daikon and Yolk’s secret hot sauce), confit Duck Bun (with applewood-smoked aioli and duck-skin crackling) and Rancheros egg pot (with smashed avocado, chilli, lime and coriander).
Coffee will be provided by Black Box, rotating the finest London roasters according to season and quality. Roasters include Dark Arts, Workshop, Square Mile, Extract, Origin and Roundhill; all brewed with due diligence using a La Marzocco machine.
The site itself will be a new unit in Finsbury Avenue Square, within the Broadgate estate near Liverpool Street station, as part of an exciting development by landlords British Land. Barlow & Barlow, the Notting Hill-based interior design and build firm, will lead Yolk’s design & fit-out.
Nick Philpot, Yolk’s founder, said: “Yolk aims to be the food lover’s choice, for those who value every meal and won’t sacrifice quality to their busy lives. Having worked in central London myself, I was always frustrated at the lack of serious takeaway food. The usual breakfast & lunchtime staples got so dull, and I wished there was a more exciting option – somewhere that prioritised flavour & quality over all else. That is the philosophy that guides Yolk, and we’re very excited to bring our food to the people of the City.”