Beard to Tail  

 

 

ADDRESS

77 Curtain Road, Shoreditch, London EC2A 3BS

 

 

TWITTER

@beardtotail

 

OPENING TIMES

Mon to Sun 9am-11pm

 

PRICES

Breakfast £3-£8, Deli sandwiches and small plates £4-£10, Avg price of main £12

 

Nearby

Hotels, Entertainment, Sights and Attractions, Shopping, Education, Leisure, Pubs, Nightlife, Venue hire  

 

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You've heard of Nose to Tail (pioneered by Fergus Henderson at St John) but how about Beard to Tail? This restaurant, opening in September 2012 on Curtain Road in Shoreditch, takes the carnivorous concept very seriously indeed. The menu, where the average price of a main dish is a reasonable £12, will make use of the entire animal, serving less well known cuts cooked through a variety of methods including grilling, roasting and slow cooking. Head chef Dan Thrippleton (Hix Belgravia and Hix Soho) ensures nothing goes to waste, buying in whole and half carcasses from small producers and butchering the meat in-house. The name 'Beard to Tail' comes from the French 'Barbe ą queue' (which roughly means beard to tail) which, according to legend, is the term the French came up with when they saw the Caribbean method of cooking a whole animal. Set up by the team behind cocktail bar Callooh Callay, Richard Wynne and Kate Crutchley, you can expect mixologists who know how to muddle at this 2,500 square foot restaurant and deli. Interiors have been designed by Tristan Hay Design to retain the industrial feel of its former life - the building used to be a warehouse and storage facility - with blues and greys, exposed brickwork and cabling, and reclaimed floorboards. There will also be a streak of attitude - you need to appeal to the Shoreditch locals, after all - with original artwork and customised furniture.

Beard to Tail  Andy Warhol cocktail