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lardo london fields ovenIt seems as though not a day dawns without us hearing about some hip new spot opening up in Hackney or Dalston. Today it's the turn of Lardo - a charcuterie/pizza bar at the Arthaus development near London Fields which will open for official business on 9 July. (Does that mean they'll be doing a soft launch before? We're not sure but you could always pop by and take a look if you happen to be in the area).

What makes Lardo interesting are the people behind it. Co-owner Eliza Flanagan was GM at Bistroteque back in 2010 before she embarked on an 8000 mile road trip/food finding mission in the US. Once back in the UK she teamed up with pig breeder Graham Waddington and Young British Foodie finalist Matt Bedell to create a range of British cured meats. The pig in question - the Mangalitza - is rather a special beast as Matt explains: “We’re talking about a Wagyu-style of pork”.

There's also going to be wood-fired pizza made in a double-take, did I really see that glitter disco ball pizza oven (yes that's it in the picture). We've had a look at an early menu which had fennel pollen salame (£4), burrata with pipenade (£5.50) and rabbit with peas, lettuce and pancetta (£14.50). But our eyes popped out at the prospect of suckling pig pizza. 

With all that meat and pizza, people will be needing something to wash it all down with which is where a small but perfectly formed Euro wine list comes in. There'll be 60 seats inside, 16 outdoors and while most can be reserved, a communal table and sitting up at the Chef's Bar will be for walk-ins only.

Speaking of chefs, the chaps in the kitchen are Head Chef Damian Currie, formerly of Zucca and St John Bread & Wine) and Sous Chef Christian Angius (L'anima).

Lardo opens at the Arthaus development, Richmond Rd, E8 3NJ on July 9. Follow them on Twitter @lardolondon

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