As Londoners grow more conscious of what’s really in their food, Grain opens its first UK restaurant in Holborn on 4 November 2025, setting a new benchmark for clean, modern Mediterranean dining. Inspired by the world’s healthiest Blue Zone communities, Grain redefines fast-casual eating: every dish is made with integrity, cooked only in extra-virgin olive and cold-pressed avocado oils, entirely free from seed oils. It’s the start of a movement built on honesty, balance and effortless eating well.
In a world where most “healthy” chains still rely on rapeseed or sunflower oil, Grain does things differently. Every dish is made fresh, using premium olive and avocado oils only, never seed oils, delivering deep flavour and clean nutrition without compromise. Honest food, fast.
From morning through midday, Grain brings calm energy to Holborn with its sourdough-based breakfast menu and Japan-inspired Matcha Bar. Guests can choose from handcrafted sourdough bagels and toasts topped with favourites like smashed avocado and sun-dried tomato, smoked salmon with labneh and dill, or warm salt-beef with house pickles. The Matcha Bar showcases ceremonial-grade matcha from Uji, Japan, stone-ground and whisked to order. Whether enjoyed straight, with creamy oat milk, or in inventive pairings such as pistachio, coconut or blueberry, each cup offers calm focus and clean, sustained energy, matcha done the Grain way: pure, precise, and uncompromising.
At lunchtime, Grain’s signature bowls take centre stage, vibrant Mediterranean combinations built around whole grains, slow-cooked proteins and seasonal vegetables. Stand-outs include the slow-cooked kleftiko lamb bowl, inspired by traditional Cypriot cooking, and the avocado oil falafel & halloumi grain bowl with roasted peppers, herbs and lemon tahini.
As evening arrives, Grain’s sourdough pitas bring a new kind of comfort: hand-pressed, naturally fermented and filled to order with flame-grilled chicken and zhoug, harissa-spiced lamb meatballs or roasted aubergine with feta and tzatziki, reimagining the kebab as London’s cleanest, healthiest pita.
“We want to make healthy eating effortless,” said a Grain spokesperson. “Grain isn’t a diet or a trend, it’s about bringing the feel-good simplicity of Mediterranean living to everyday London life.”
Designed by pioneer Terry Moore (Hotel Chocolat), the Holborn space blends sun-washed woods, open-kitchen theatre and a calm, uplifting Mediterranean aesthetic.
With plans to open 5–10 new sites across London in 2026 and 50 stores by the end of the decade, Grain is already exploring prime locations in high-street, transport and shopping destinations. Its flexible all-day model, from morning matcha to evening pitas, makes it a standout opportunity for landlords and franchise partners who share its mission to bring a cleaner, more honest way to eat fast food.