Beard To Tail
Forget conventional eateries, it is pop-up restaurants that are dominating the London restaurant scene at the moment.
The most exciting of the latest influx of pop-ups comes from the much anticipated, soon to open restaurant, Beard to Tail.
Beard To Tail is the brainchild of hip London speakeasy, Callooh Callay and is a little taster of the restaurant that is due to open in September. The interest in their latest venture has led them to host the second pop-up at Callooh Callay this week to satisfy those eager for the official opening.
Beard To Tail is a must-visit for any self-proclaimed carnivore. Using, as the name suggests, every bit of meat from the beard to the tail of an animal, you can expect some delectable culinary delights. A selection of small plates and cocktails will be available on the night, so you can get an idea of how the restaurant menu will work. You will not be disappointed, for this menu includes meaty treats such as oxtail aranchini, duck liver pate, and for the seriously daring, crispy golden faggots. The menu has been created by the master that is Dan Thrippleton, formerly of Hix restaurant in Soho. Expect plenty of pig’s trotters, pulled beef and pork loins when the restaurant officially opens.
Not content with just food, Beard To Tail has also created their own selection of bespoke cocktails, with a large focus on whisky. They will also be serving hand-selected wines, an exotic array of beers and classic cream sodas to accompany all of that meat.
With only room for 35 diners, this is a dining experience of the most intimate kind and booking is advisable. Visit Calloohcallay.com to make your reservation.