Nuala - Updated

After working his way around the kitchens of St John Bread & Wine, Lockhart and the Chiltern Firehouse, Chef Niall Davidson is opening his first solo restaurant, Nuala, in Old Street’s White Collar Factory.

Centred around a wood fire, where traditional dishes of beef and fish will be cooked (all of which will be sourced by the man himself from Torloisk Highland and Cornwall), the kitchen is headed up by Colin McSherry (ex-Fat Duck & Dinner by Heston Blumenthal chef), and takes inspiration from Davidson’s Scottish and Northern Irish heritage.

For the food, expect dishes such as flamed clams in cider, clay-baked spider crab with Indian spices, bone marrow doughnuts and suckling pig with fireplace cabbage. And if that wasn’t enough name dropping for U the front of house is run by Charlie Sims (of Noma) and John O’Dowd (of Bistrotheque), with Honey Spencer of Noma Mexico taking care of the wine.

After dinner head downstairs to Nuala Bar (opening on the 7th December), run by Lauren Taylor (previously of Hawksmoor Spitalfields) expect a traditional Irish boozer complete with snugs. The bar snacks include scampi-fried quails eggs and coffee ham. Add to that a whiskey list curated by the bar manager Spencer Large (ex-Barbecoa) and U are set for a lot of fun.

Sounds like a winner to us, we're excited to see what Niall can do now he’s got the freedom to experiment in his own kitchen.

Ideal For

New openings, foodies, must trys...

Signature Dishes

Clams in cider, clay-baked spider crab with Indian spices, bone marrow doughnuts and suckling pig with fireplace cabbage.


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