“The Grub has moved!” proclaims a message scrawled on the front of a fridge sitting next to a 1965 Airstream van that has served as the kitchen of the Grub Food Van venture for the past few months. Don’t fear – it hasn’t moved far. Simply trot through the garden into the building behind the van and you’ll discover the bigger and better Grub Hole, which is tucked in for winter.
Occupying two spacious rooms, the expanded Grub space is all mismatched furniture, hand-woven rugs and retro crockery. The space conjures up visions of a comfy, friendly share-house. You can choose to sit in amongst an array of potted plants in the greenhouse room to watch the challenges undertaken at the ping-pong table, or head into the open kitchen, where you can huddle around communal tables, pour yourself a glass of water out of a plastic watering can and watch the cooks at work over your brunch.
With a bigger kitchen, the menu has spread its wings a little further, with plenty of brunching standards like winter porridge, spiced poached pears with ricotta on brioche, mac and cheese, and of course, big fat sandwiches like the Reuben and the old school egg salad served on Casalinga bread.