Shoreditch Gets a British Bistro as Nest Flies, Well, the Nest

"The space is being reimagined for the new concept, with a palette of black and off-white, a black slate counter around the open kitchen, white tablecloths and candlelight. The kitchen will be led by Executive Chef Brendan Appleby and Head Chef Kirsty Easterbrook (both coming over from Restaurant St Barts), alongside St Bars co-founder Johnnie Crowe."

"As it did at Nest, produce will come from top British farmers, fishermen and growers, with a focus on whole animal butchery and open fire cookery. Alongside daily seasonal specials, the menu will include dishes like devilled pig skin with smoked cod's roe, Tavern sausage with curry sauce, and Welsh Wagyu rib of beef with marrow and Dorset snails."

"As you'd expect from a place named Tavern, the bar will be just as important as the dining room. If you're not settling in for a full dinner, you'll be able to swing by for beer served in tankards, natural wines, pickle chilli martinis and some snacks."

Nest on Old Street, which operated for nine years, is closing and being reimagined as Tavern, a British bistro concept launching spring 2026. The same team behind Michelin-starred Restaurant St Barts is leading the transformation, with Executive Chef Brendan Appleby, Head Chef Kirsty Easterbrook, and co-founder Johnnie Crowe overseeing operations. The redesigned space features black and off-white décor, an open kitchen with black slate counter, white tablecloths, and candlelight. The menu emphasizes whole animal butchery and open fire cookery using produce from top British farmers, fishermen, and growers. Dishes range from devilled pig skin to Welsh Wagyu rib of beef. The bar program includes beer in tankards, natural wines, and cocktails, positioning Tavern as both a dining destination and casual drinking spot.

Read at London On The Inside