Eat this: Beef & Brew

Small producers with sustainable cuts of steak are being championed at this restaurant.

22 June 2018
meatprovenancerestaurant openingsustainability
  • The Gist: A range of beef cuts from renowned suppliers, dipped in beef dripping and chargrilled
  • The Chef: Jessica Simmonds
  • Location: 33 Downham Road, Hackney, London N1 5AA
  • Food in 5 words: Provenance-led steak plus sides
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How did we get here?

Beef & Brew opened in 2015 in Kentish Town – before plant-based eating had really taken root. Now the neighbourhood favourite is opening its second site at the former Duke’s Brew & Que site in East London on July 23.

Co-founder Dan Nathan said:  “I’ve always loved food and have been a keen cook since university. I grew frustrated working in the City and I wanted to do something I was passionate about, so Beef & Brew was born.

“It’s exciting to bring quality steaks that don’t break the bank to an even wider audience in East London. We’re moving into a beautiful old pub, where we can welcome locals for everything from a beer and a bar snack to a lazy Sunday roast, and continue to champion amazing small producers.”

What’s different about it?

Provenance. Fillet cuts come from Swaledale Foods’ native-breed cattle in North Yorkshire and onglet from grass-fed Herefords.

While many Brits might be cutting back on their meat consumption, it means when they do indulge they are looking for good quality cuts. Just look at the demand for heritage meat for being both ethical and tasty.

Plus, the sides are also interesting – not just your standard potatoes, macaroni cheese or coleslaw. Looking to please the plant lovers, the vegetable sides include carrots, dill and buttermilk dressing; smoked aubergine with honey and miso; and sweet potato, coconut yogurt and spices.

You’ve got to try…

Sirloin sourced from retired dairy cows from Txuleta in Galicia.

Food Spark has previously noted the growing popularity of retired dairy cow meat, as it’s not only tastier, but also appeals to consumers due to its sustainability credentials.

Sparkie also likes…

The half pint of fried oysters with yuzu dressing, which nods to the influence of Japanese cuisine.

Beer fans can also go for a pairing menu of craft pours to accompany each dish.

Go if…

You want affordable steaks that leave a sustainable taste.

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