SC Guide — London Fields & Broadway Market’s Choice Eateries
By Something CuratedAmid east London’s energetic dining scene, London Fields and Broadway Market have established themselves as key areas to keep an eye on when it comes to staying up to date with the city’s latest gastronomic offerings. Something Curated highlights the most delightful eateries in the neighbourhood, traversing interpretations of cuisines from around the world.
Rawduck || Clare Lattin & Rory McCoy
Rawduck is the sister restaurant of Soho’s popular eatery Ducksoup, both owned by co-founders Clare Lattin and Rory McCoy. The second venue located on Richmond Road in London Fields is spacious and minimalist, with communal tables surrounding the concrete bar and the ceramic tiles handmade by proprietor Lattin. The restaurant works with independent producers, sourcing both food and wine from individuals who are passionate about what they do, and whose product reflects the true character of where and how it’s grown. The menu changes regularly, with a decided focus on seasonal cooking.
Ellory || Jack Lewes, Ed Thaw & Sam Kamienko
Ellory is a modern bistro headed by partners Jack Lewens, a sommelier with River Café and Spring, and Ed Thaw, former General Manager at Sager + Wilde, and Head Chef Sam Kamienko, from Le Verre Volé, Paris. The restaurant itself is minimalist with whitewashed walls, low-slung bare bulbs and a view into the busy open kitchen. There is a five-course tasting menu which changes daily, and features simple dishes such as scallop, parsnip and artichoke, or mallard, beetroot and quince.
Hill & Szrok || Tom Richardson-Hill & Luca Mathiszig-Lee
By day, Hill and Szrok is a traditional butcher specialising in free range and organic meats from small farms around England. By night, the place transforms into a 25-seat restaurant. Tom Richardson-Hill runs the butcher shop, and with the help of partner Luca Mathiszig-Lee, the duo select their most interesting cuts, and serve them along with an extensive selection of wines.
Sager + Wilde || Michael & Charlotte Sager-Wilde
Sager + Wilde is a wine bar on Hackney Road established by Michael and Charlotte Sager-Wilde, located in the refurbished British Lion Pub. The main attraction is the bar’s impressive selection of wines available by the glass. The food menu is made up of mostly snacks, with a highlight including a selection of artfully constructed grilled cheese sandwiches. The simple menu is created using products made by the in-house chef as well as sourced from local suppliers and producers.
Dumpling Shack || John Li
The Dumpling Shack is located in the Schoolyard section of Broadway Market. Owner and chef John Li’s handmade dumplings have quickly gained a cult following amongst east London regulars and food bloggers alike. On his menu, there are the staples, such as the ubiquitous pork and veggie dumpling, alongside specials including the lobster and scallop dumpling, and the inventive breakfast variation, containing sausage meat and quail egg. Li notes: “I chose dumplings because it’s a food that allows me to get creative. I can experiment with different fillings and find new ways to fold them.”
Hackney Bureau || George Unsworth
The Hackney Bureau first opened in 2010, operating as a gallery and coffee shop. Vegan, vegetarian and gluten-free plates are a key part of the menu along with a selection of simple and filling foods. The décor reflects the simplicity of the menu and is enhanced with artworks tying in with the space’s gallery programme. The Hackney Bureau supports the art programme of ANDOR, hosting artists such as Ross Jardine, Michael Pybus, Craig Barnes, Gili Tal, Thomas Raat, and Herman van Ingelgem.
Brawn || Ed Wilson
Brawn is owned by Ed Wilson, formerly chef at the Terroirs group of restaurants. Previously created by Eric Narioo of the wine company Caves de Pyrene, Brawn was launched in 2010. It began life as more of a wine bar, and grew into a full-fledged restaurant; notably, the venue still serves up an interesting edit of natural and biodynamic wines. It positions itself as a neighbourhood restaurant and bar, cooking food that is within the season and sourced through as many local suppliers and producers from the nearby community.
Curated by Tamara Akcay