The Beagle has landed, in the heart of Shoreditch. A new venture by brothers Danny and Kieran Clancy, it’s uniquely situated within three rather beautifully renovated railway arches next to Hoxton station. The place takes its name from one of the locomotives that used to operate on the old North London line overhead, Beagle not only comprises of a restaurant but a bar and coffee shop as well, and has a large south facing outdoor seating area for up to 60 covers.
London-based practice Fabled Studio created an interior design that seamlessly matches the industrial vibe of the location with brushed blackened steel contrasting against the clean brickwork, and wooden floor that’s very appropriately made from reclaimed railway sleepers.
The arches have been fitted with louvered slats, admitting light and air when required. The terrace seating areas feature furniture and planters also made made from reclaimed railway sleepers. And as a place like this deserves proper branding, C-O Workshop have come up with a clean and distinctive identity.
Chef James Ferguson heads Beagle’s kitchen, and will serve seasonal, produce-led British homely cooking, with menus changing on a daily basis. Using a traditional wood grill for much of his cooking, sample dishes include pig’s head croquette with gribiche sauce, wild sea bass with samphire and cucumber and custard tart with poached rhubarb. Now doesn’t all that sound fingerlicking good?
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