Boxcar Group expands portfolio with launch of Bread & Wine

Boxcar, owner and operator of a growing collection of neighbourhood eateries and artisanal bakeries, is expanding its footprint with the launch of a third venue. 

Boxcar Bread & Wine opens on Tuesday, 15 October in Connaught Village. The expansion follows a strong performance period for the group, with like-for-like revenue growth of 24% year-on-year and a significant increase in group EBITDA, which has soared over 200%.

Taking on a prime corner site in Connaught Village, the 70-cover venue will transition from a relaxed daytime space serving homemade pastries and seasonal lunch options to a sophisticated, candle-lit evening setting offering small plates and biodynamic wines. 

The opening is projected to contribute an additional 45% to overall group sales within its first year, solidifying Boxcar's continued growth and profitability. 

Founded by restaurateurs Ankur Wishart and Barry Hirst, the minds behind The Broadcaster and The Lighterman, Boxcar has become the hallmark of London's farm-to-table dining scene.

"Our growth is driven by our commitment to our team, providing more opportunities for our people across all our venues," says Wishart. "At Boxcar, we believe that fostering talent is key to creating exceptional experiences."

Co-founder Hirst adds: "This venue marks a pivotal moment for us. it embodies our vision of a neighbourhood destination that highlights our dedication to quality ingredients and outstanding hospitality, while enriching the community we serve."

Dining at Bread & Wine

Leading the culinary experience at Boxcar Bread & Wine will be head chef Zisis Gkalmpenis. The daytime menu, launching on 15 October, will include seasonal salads, house-baked breads and daily specials. The evening offering will be introduced in November, with the space transforming into an intimate dining space and the menu including such dishes as chargrilled Hereford ribeye steak, pan-roasted Cornish sea bass and artisanal British cheeses served with house-made bread and accompaniments. 

Special attention has been given to the pastry selection, crafted by executive pastry chef Liza Kermanidou. Patrons can choose from classics like the pan au chocolate and matcha croissant, alongside signature creations such as orange blossom brioche and cinnamon rice pudding Danish with roasted plums. 

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