Poco’s Seasonal Tapas comes to London!
Having launched the first Poco in Bristol in 2011, Tom Hunt with partners Ben Pryor and Jen Best, are very pleased to announce the launch of their next venture on London’s bustling Broadway Market in Hackney, on Friday 4th September 2015.
As with the Bristol location, the menu at Poco will focus on organic and seasonal British produce. The provenance of the ingredients is at the heart of all that is Poco: sourcing locally from small producers such as Dagenham Community Farm, Kappacasein Dairy, Fish For Thought, The Butchery, and Organiclea, a worker’s co-operative in Lea Valley.
As a pioneer of sustainable cooking with low-wastage values, Tom strives for transparency and honesty in his food. Seasonal, local, and mostly organic vegetables take center stage, whilst meat is cooked from nose-to-tail. All of Poco’s fresh produce is 100% seasonal, 90% British and 10% European non-air freight.
“Poco is a place for people to enjoy honest food, cooked simply. When I go out to eat, I like to know that the ingredients are well sourced, ethical and of the highest quality, so that’s how we run our restaurant. We work with community farms in and around London to source the best organic ingredients, buying almost all our produce from the UK” – Tom Hunt, co-owner of Poco and author of The Natural Cook.
Seasonal tapas plates form the basis of the evening menu and represent a culmination of Tom’s travel experiences, in Spain, Morocco and Latin America. The ingredients used at Poco are on par with the best restaurants in the country, yet the dishes are humble, rustic and affordable – showing that ethical produce can go hand in hand with absolute quality, if used efficiently.
Tom will be working with Henry Russel, the former head chef of Moro’s sister restaurant Morito. Henry’s skills and passion for Moorish food compliment Poco’s menu and ethos perfectly and will ensure a delicious addition to Broadway Market.
Sample tapas dishes:
Courgette fritters, soured raw cream
English summer vegetables, goat’s curd, smoked tomato, marjoram
Deep fried oyster, kelp aioli
Saltmarsh lamb scrag, marjoram, samphire, lavender
Chargrilled apricots, E8 honey, whipped ricotta, apricot kernels
Peruvian chocolate pot, caramelised beetroot, crème fraiche
Along with the evening tapas menu, Poco will be open for breakfast from 8:30am Monday to Friday, and 10am on weekends serving dishes such as organic eggs ‘how you like them’ on sourdough with homemade harissa, and a choice of Tom’s own recipe chorizo, muergez or home smoked trout.
Poco’s bespoke, seasonal cocktails are designed by co-owner Ben Pryor, and include an assortment of both classic and botanical varieties made from Ben’s foraged ingredients, homemade tinctures and cordials. Ben has also collaborated with the team from Wiper and True to create a saison beer made from foraged elderflowers and English Cascade and Archer hops.
From the communal tables, to the al fresco dining and intimate seating – the restaurant and bar is designed to create a multi dimensional environment. The team’s passion for ethical and seasonal dining doesn’t stop with the food and drink; the interior has been sympathetically designed with the same sustainable credentials in mind. Wherever possible they have used materials that have the absolute minimum environmental impact – reclaimed timbers, English hardwoods, clay based paints and LED lighting all contribute to their vision and desire to create a fully responsible and immersive dining experience.
THE NATURAL COOK
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