Having earned a reputation as one of the country’s top bars, the award-winning team behind Callooh Callay has turned its hand to food with the opening of Beard to Tail. In typically ‘trendy’ East London fashion, the restaurant and bar has taken residence in a former warehouse. In terms of design, think dark tones with reclaimed floorboards, big wooden furniture and exposed brickwork and pipes.
As the name suggests, the extremely carnivorous menu at Beard to Tail makes use of the entire animal, serving less familiar cuts and with an emphasis on grilling, roasting and slow cooking. In order to follow this philosophy, head chef Dan Thrippleton buys in whole carcasses from small producers and butchers the meat in-house to ensure that nothing is wasted.
Open from 9am-11pm daily, Beard to Tail offers all-day dining from hearty breakfasts and fat meaty sandwiches to serious dinners. Visit for a proper meal and you’ll find starters of Pig cheeks served with ginger & dill pickle, Duck livers with apple & hazelnuts and Steak tartare. Delve into the mains and you can feast on Pulled beef featherblade, a rack of Bourbon BBQ ribs and a genius side dish of Meaty baked beans. However, whilst the menu is as tempting a read as you’ll find anywhere, execution doesn’t quite meet expectations; whilst the meat is perfectly cooked, seasoning generally falls on the salty side and flavours (particularly with the ribs) are on the thin side.
Continue with the meal however and you’ll find that puddings take a positive turn, with the Brioche banana sandwich & salted caramel sandwich proving to be an outrageously indulgent experience. Moreover, those already familiar with the legendary cocktails of Callooh Callay will be pleased to find that the drinks live up to expectations too.
Cuisine type: Carnivorous
Meal for two (excluding drinks): £60
Beard to Tail
77 Curtain Road
London, EC2A 3BS
Tel: 020 7729 2966