British, seasonal and sustainable


From foraged ingredients and house ferments to a zero waste food offering, Hoxton’s latest cocktail bar Scout is set to celebrate great British produce with inventive cocktails.

The bar, which will only use fresh produce from the British Isles, will open on April 11 and has been developed by renowned bartender Matt Whiley, the man behind Peg + Patriot in Bethnal Green and the Talented Mr Fox, bar branding and development consultancy. Matt is also the co-founder of award-winning bars, Purl and Worship Street Whistling Shop.

Waste truly is a dirty word at Scout, as the team focus on creating minimal waste to ensure it’s a conscious and sustainable operation that shouts from the rooftops how incredible produce from the British Isles is. Scout’s menus will adapt as produce from farmers and growers comes in and out of season and house ferments will combine to create unique twists on the classics and inspired modern signatures.

The food menu addresses a common issue with cocktail bars, where ingredients used in mixology go to waste. A 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.

Set along Great Eastern Street, where Old Street meets Shoreditch, Scout is a comfortable and inviting space, designed in a modern, minimal style with interior details of natural surfaces, ample wood and rendered walls.
The basement boasts a Laboratory, a 10-seat private area featuring a menu of daily changing libations that the team are developing in real time for future menus.

“If it’s not in season in the UK, we won’t buy it,” Matt said. “We have such amazing produce in this country that I really wanted to celebrate what’s local, native and seasonal to the British Isles. There’s really no need to fly produce all over the world when we have an incredible bounty of fresh ingredients on our doorstep.”

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