Harrods Welcomes Burnt Ends
The acclaimed Singaporean restaurant brings its distinctive cooking style to one of London's most iconic luxury destinations.
Harrods, the luxury department store in the heart of London, announced that it would welcome Singaporean restaurant Burnt Ends to its prestigious dining offering.
The opening was set to introduce London diners to the restaurant's distinctive combination of Asian and Western culinary influences.
Burnt Ends first opened in Singapore in 2013 and became known for its wood fired cooking, signature dishes and highly recognisable open kitchen experience.
The Burnt Ends Story
Created by Chef Dave Pynt, Burnt Ends developed a distinctive dining concept combining Asian and Western culinary influences.
The restaurant became known for its use of a custom built four tonne, two storey oven fuelled with apple and almond wood.
The cooking process gives the restaurant's food a recognisable wood fired and smoky character.
Following its launch in 2013, Burnt Ends developed an international following and became a destination for diners visiting Singapore.
Dave Pynt
Dave Pynt is the chef behind Burnt Ends and its distinctive wood fired dining concept.
Built Around Fire
A defining element of Burnt Ends is its custom built four tonne, two storey oven.
The oven uses apple and almond wood and forms a central part of the restaurant's cooking process.
The open kitchen concept allows diners to observe the team at work and experience the energy of the cooking environment.
The custom built wood fired oven, central to the Burnt Ends cooking process.
Signature Dishes
The Harrods offering was expected to include established Burnt Ends favourites alongside dishes created for the London location.
The article highlighted smoked quail eggs, beef marmalade and The Sanger among the restaurant's signature dishes. It also referenced a smoked salmon tartare with wasabi cream and wagyu beef sirloin with smoked bone marrow as dishes associated with the Harrods opening.
- Smoked quail eggs
- Beef marmalade
- The Sanger
- Smoked salmon tartare with wasabi cream
- Wagyu beef sirloin with smoked bone marrow
A New Dining Destination at Harrods
The arrival of Burnt Ends represented a significant new addition to the restaurant and dining offering at Harrods.
The planned restaurant combined Burnt Ends' Singaporean identity with a modern interior designed around industrial details, warm wood tones and an open kitchen.
The opening was expected to introduce London diners to the restaurant's distinctive cooking techniques and internationally influenced menu.
Harrods Welcomes Iconic Singaporean Restaurant Burnt Ends
Harrods, the iconic luxury department store located in the heart of London, was set to welcome renowned Singaporean restaurant Burnt Ends to its prestigious dining offering.
The highly anticipated arrival promised to bring a distinctive combination of Asian and Western culinary influences to one of London's most recognised luxury destinations.
Burnt Ends first opened in 2013 and quickly established itself within Singapore's restaurant scene. Created by Chef Dave Pynt, the restaurant developed a distinctive dining experience centred around wood fired cooking, quality ingredients and an open kitchen.
The restaurant became known for its custom built four tonne, two storey oven, which uses apple and almond wood and gives the food its characteristic smoky flavour.
Burnt Ends also developed an international following and received recognition within the global restaurant industry.
The Harrods location was expected to feature several Burnt Ends signature dishes, including smoked quail eggs, beef marmalade and The Sanger, a sandwich made with pulled pork, slaw and pickles.
The original announcement also referenced new dishes prepared for the Harrods location, including smoked salmon tartare with wasabi cream and wagyu beef sirloin with smoked bone marrow.
The restaurant interior was expected to reflect the brand's Singaporean roots through a modern design combining industrial elements with warm wood tones.
An open kitchen was planned as a central feature, allowing diners to observe the chefs and experience the energy of the cooking process.
The arrival of Burnt Ends represented an important moment for both the restaurant and Harrods.
The opening was expected to bring a distinctive new dining experience to Harrods and introduce more London diners to the flavours and techniques associated with Burnt Ends.
Archive Note
This article was originally published on 23 March 2023 and reflects the information available at the time of publication.
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