The bar which will only use fresh produce from the British Isles, will launch on 11th April and has been developed by renowned bartender Matt Whiley, the man behind Peg + Patriot in Bethnal Green and Talented Mr Fox - the city’s celebrated cocktail and ba
Exceptionally succinct, a well-appointed menu will feature just ten cocktails, five house ferments, five beers – one of which brewed in-house and served to share – and a small selection of natural wines. Sips in the mix for the opening include strawberry wine, gin lemon balm and whey; carrot, hemp seed and liquorice; and burnt beetroot, horseradish, apple and hay vermouth with herb oil.
The food menu addresses a common issue with cocktail bars, where ingredients used in mixology go to waste. A short ‘Snacks’ menu will maximise the use of every single ingredient that comes through the door of Scout ensuring that every usable part of each ingredient is taken advantage of. Dishes will include toasted sourdough with house kohlrabi sauerkraut and London coppa; fried vegetable skins with house seasoning; and pickled celeriac with truffle.