Open to the public as well as the student community, the formats comprise of ‘Journal’ a contemporary coffee shop and ‘The Chop’ a chopped salad and sandwich outlet.
Journal will open daily from 6:30am until 5pm. The 74 sqm site offers 30 indoor covers plus pavement seating and will serve specialty coffee alongside pastries, cakes and breads from celebrated partner Lockdown Bakehouse.
Opening shortly after and next door is The Chop, a fresh take on the classic salad bar, offering made-to-order, grab-and-go chopped salads served in bowls or layered into bread as deli sandwiches.
Both brands put sustainability at the core of their offer with seasonal sourcing and partnerships with The Felix Project and Too Good To Go to reduce food waste.
Tom Crocker, vice president of business development at Rhubarb, said: “The launch of Journal and The Chop marks an important step in RHC’s strategy to develop scalable, standalone concepts alongside our established catering partnerships.
“These formats allow us to bring our expertise in quality food and operational delivery into the everyday QSR space, starting here at London Bridge. In Greystar, we have found a truly collaborative partner, and we’re looking forward to creating a distinctive experience that stands out and serves the community well.”