Callooh Callay team to open first restaurant, Beard to Tail

The team behind London cocktail bar Callooh Callay are to open their first restaurant, Beard to Tail, this October.

Located in a 2,500sq ft former warehouse in Shoreditch, the restaurant follows the restaurant's four-day pop-up in June. It will comprise a 70-seat dining room as well as a separate delicatessen area, offering all-day dining from breakfast through to dinner.

The menu at Beard to Tail - named after the literal translation of the French word for barbecue, barbe à queue - will focus on lesser known cuts of meat with an emphasis on grilling, roasting and slow cooking.

The kitchen will be overseen by head chef Dan Thrippleton, who previously worked with Mark Hix, with typical dishes including 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 deli counter will serve sandwiches, small plates and sharing boards. The bar will serve a variety of craft beers from London and the USA, wines from around the globe and a whiskey and bourbon-based cocktail list.

The interior will be developed by Tristan Hay Design featuring blues and greys together with exposed brickwork, pipes and cabling, and reclaimed floorboards. There

Co-owner Richard Wynne said: "Running Callooh Callay has been such a crazy and fun journey so far, and a restaurant feels like the next logical step. We were overwhelmed by the response to the pop-up, and can't wait to open our doors. There are some brilliant restaurants opening in Shoreditch at the moment, and we are excited to be a part of the scene."

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By Kerstin Kühn

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