Publican Estate is to open The Last Exchange at Broadgate’s Exchange Square in Liverpool Street this October, marking the hospitality group’s entry into the British pub sector.
Located at 11 Exchange Square, the 7,000 sq ft pub will accommodate 238 customers, comprising 174 internal covers and 64 outside.
The venue has been developed to trade across multiple dayparts, opening with coffee and breakfast before moving into lunch, after-work drinks and dinner.
Private dining and Sunday roasts will form part of the offer as the operator looks to attract customers beyond Broadgate’s core weekday office market.
Studio Two Interiors, led by Lauren Milner, is designing the venue, combining references to traditional British pubs with a contemporary approach.
The food offer is being overseen by Group Food & Beverage Director Lee Bull, whose previous experience includes Soho House, SUSHISAMBA and HIX.
The menu will focus on British pub dishes and ingredients, with options including battered oysters with Exchange tartare, beef shin pie with mash, greens and gravy, and The Breville, a beef mince toastie served with Lea & Perrins gravy for dipping.
The bar will offer a range of beers, including The City Scribbler, The Last Exchange’s house beer, priced at £5 a pint.
Publican Estate has been created by the team behind Individual Restaurants, whose portfolio includes Piccolino, Restaurant Bar & Grill, Riva Blu and Forbici.
The Last Exchange represents the group’s first move into the pub market, applying its experience in restaurants and premium dining to an all-day pub format.
Its location also reflects changes taking place around Broadgate and Liverpool Street, where established office trade is increasingly being supplemented by dining, leisure and evening footfall.
Andrew Garton, CEO at Publican Estate, said: “We’ve always wanted The Last Exchange to feel like the kind of pub you can walk into and immediately feel at home. Somewhere you can come in for a pint, stay for dinner, lose track of time and end up having another one.
“We’re keeping things simple – properly made British food, good beer, warm hospitality and that old-school feeling that pubs used to do so well.”
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