Following a successful Beard to Tail pop-up earlier this summer, the team behind cocktail bar Callooh Callay (which features on Bon Vivant’s guide to the best cocktail bars in London) is opening its first permanent restaurant, Beard to Tail.
Located in a 2,500 sq.ft former warehouse and storage facility, Beard to Tail will consist of a restaurant of 70 covers and a separate delicatessen area, which will be open from 9am to 11pm daily.
As suggested by the name, Beard to Tail will make use of the entire animal, serving less familiar cuts and with an emphasis on grilling, roasting and slow cooking.
Dishes will include bearded pig cheeks served with ginger and dill pickle; the signature ‘Rumpie Pumpie’ Suffolk pork rump for two to share; and pulled beef featherblade with green peppercorn hollandaise and grilled flatbread.
The restaurant will take reservations, although the deli will be first come, first served.
The bar will serve a variety of craft beers from London and the US, wines from around the globe plus a mainly whiskey and bourbon-based cocktail list.