Beard to Tail

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The team behind trendy Shoreditch cocktail bar Callooh Callay has launched a meaty all-day restaurant and deli in a reconfigured industrial warehouse on Curtain Road. ‘Beard to tail' is a French linguistic pun on the word barbecue (‘barbe à queue', geddit?) and the kitchen uses just about every bit of its chosen, own-butchered beasts for a highly carnivorous menu running from braised pig's cheeks with ginger and dill pickle to pulled beef featherblade with green-peppercorn hollandaise and flatbread or signature Suffolk pork rump for two to share. Breakfast kicks off the day, while the deli counter deals in fat sandwiches, small plates and sharing boards loaded with anything from Umbrian ham to Dorset Blue Vinny cheese. Craft beers, global wines and a vast choice of bourbon-based cocktails star at the bar.

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