B. Penhale is a British and Irish restaurant from the team behind acclaimed Borough Market restaurant Camille, with restaurateurs Clare Lattin, Ratnesh Bagdai and Tom Hill joined by chef patron Elliot Hashtroudi, who also oversees the kitchen at Camille. The restaurant is a thoughtful exploration of the food traditions, stories and regional identities that have shaped Britain and Ireland.
Named after Hashtroudi’s grandmother, Betty Penhale, the restaurant has strong ties to its Smithfield surroundings. The chef’s family history is closely connected to the area, with his maternal great-grandmother having worked as a butcher at nearby Smithfield Market. That heritage is reflected in a menu that celebrates regional cooking from across Britain and Ireland while championing seasonal produce, provenance and a whole-carcass approach to cooking.
Set within a Grade II-listed building that has housed notable restaurants throughout its history, B. Penhale combines a sense of occasion with a distinctly contemporary outlook. The 60-seat dining room takes inspiration from the rituals of Victorian dining, complete with crisp white tablecloths, while a six-seat bar offers a more informal experience and a frequently changing chalkboard menu available to walk-in guests.
The kitchen draws on traditional recipes and lesser-known regional dishes, with menus designed to highlight the communities, places and culinary histories behind each plate. As at Camille, whole-animal butchery plays an important role, with offal and overlooked cuts appearing alongside the best seasonal British ingredients.
Wine is overseen by Camille’s head of wine, Max Hancock, whose list places a particular emphasis on British producers. Elsewhere, selections take inspiration from historic drinking traditions, reflecting wines and regions that have long been enjoyed across Britain and Ireland.
Rooted in Smithfield but informed by influences from across the British Isles, B. Penhale offers a considered and characterful take on regional cooking, combining culinary history with a modern, ingredient-led approach.