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Green’s is so called because it was founded by Brad Green. Brad grew up as the son of British rock legend Mick Green. His childhood was unpretentious and his father used to explain that “fame doesn’t mean that you’re rich”. Brad dropped out of school when he was 15 and began working in kitchens. By 2009 he was working for the illustrious Il Bottaccio in Mayfair, the venue which hosted Paris Hilton, London Fashion Week Closing Parties and private events for Chanel. In 2012 he made the decision to sell his home to buy a tiny, derelict pub in North London. The decision was fraught with many complications. It took every penny to restore the tiny pub to its former glory and beyond. “We started with a menu offering a choice of six starters, six steaks and six desserts, that was it” remembers Brad. “We don’t have much more on the menu today, but I don’t think huge choice is great, I think quality is, also if people want great noodles for example, there are some amazing places for that, but if people want great Steaks they should come to us, you should be excellent at a few things not alright at loads of things”. The opening of the first Green's back in 2013 was a success and brought three TripAdvisor Certificates of Excellence Awards and a GQ Magazine spot in the “top three” and in 2017 a Luxury Travel Guide Award for Best London Steakhouse. In 2018 Green’s won the Travel & Hospitality Awards under the category Grill & Steakhouse of the Year | London Category. “Well, considering that on launch night I was still painting the ceiling as people were coming through the door, business boomed” laughs Brad.  Green’s has always had an interior design, menu, service and price point that could break the boundary “everyone should feel comfortable”. Green’s offers not only a range of fine steaks, but also an excellent wine menu and champagne menu.  Green’s has been obsessive about hiring talented chefs and working with the very best produce. Green’s has seasonal menu changes and keeps the food and our ideas fresh! 

Picture by Lauren Mitchell