Heard, the burger restaurant from the former head chef at the three-Michelin-starred Maaemo in Oslo, is to open its biggest site to date in London\u2019s Covent Garden this November.<\/p>\n
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Spanning two floors, the flagship restaurant will also feature Heard\u2019s first dessert and cocktail speakeasy, serving up dishes such as hot apple pie, br\u00fbl\u00e9e cheesecake, milk soft serve and customised ice cream sandwiches.<\/p>\n
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Meanwhile, the main restaurant will continue to showcase Heard\u2019s roast potato bun, with signatures including the Heard and the Boring Burger.<\/p>\n
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Drinks have been curated by Bailey\u2019s partner, sommelier Majken Bech-Bailey, previously of Maaemo, the two-Michelin-starred Henne Kirkeby Kro in Denmark, and the formerly two-Michelin-starred Aimsir in Ireland, which was launched by the pair in 2019.<\/p>\n
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Jordan said: \u201cPeople sometimes assume that because of my background we\u2019re trying to turn burgers into fine dining. We\u2019re not. I love burgers because they\u2019re simple. Heard has always been about seeing how good something familiar can become when you obsess over every part of it.<\/p>\n
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\u201cCovent Garden is the first time we\u2019ve had enough space to really build a world around Heard. Upstairs is the biggest expression yet of the restaurant people already know, while downstairs we\u2019ve been able to do something completely new. It feels like the first proper glimpse of what Heard can become.\u201d\u00a0<\/p>\n
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Heard started out as a pop-up in 2025 before becoming a permanent restaurant in London\u2019s Borough later that year.<\/p>\n
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In September 2025, the team expanded into an additional site in London\u2019s Soho.<\/p>\n
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Heard, the burger restaurant from the former head chef at the three-Michelin-starred Maaemo in Oslo, is to open its biggest site to date in London\u2019s Covent Garden this November. \u00a0 Spanning two floors, the flagship restaurant will also feature Heard\u2019s first dessert and cocktail speakeasy, serving up dishes such as hot apple pie, br\u00fbl\u00e9e cheesecake,<\/p>\n","protected":false},"author":2,"featured_media":8092,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[19,20],"class_list":["post-8091","post","type-post","status-publish","format-standard","has-post-thumbnail","category-executive-chefs","tag-executive-chef","tag-executive-chefs"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117326551654019781","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=8091"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/8092"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=8091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=8091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=8091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}