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BEST NEW BISTRO

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SHORTLISTED BY BISTRONAUT #6

WHO
East London’s natural wine and food wunderchildren Phil Bracey, William Gleave and Byron Fini have opened a new sort-of-Japanese joint in the not yet completely gentrified Homerton neighbourhood. On the small-scale chalkboard menu with serious potential, choose from seven grilled Japanese skewers and six small plates. Don’t be fooled by the short menu – you will not leave hungry.

FOOD
Exceedingly tender chicken liver (even enjoyed by those who don’t like offal) – £3
Grilled filets of wild trout from the picturesque Cornish waters, served with nothing but crispy skin – £7
Fermented and pickled beets, carrots and different types of turnips, with the perfect juicy crunch and light fermentation – £5
The fried tofu & oyster mushrooms are an experiment in texture: fried fungi that melts into thick cubes of tofu topped with nori seaweed, all served with a small bowl of dashi dipping sauce – £8

DRINKS
Natural wines by the glass from France, Italy and Austria like the lightly sparkling Pét Nat Kalkspitz from Christophe Hoch – £7.5
An orange Bianchetto produced by Le Coste in Italy – £8.6
A sweet local Doyenne du Comice Pear Eau de Vie pear cider from the Capreolus Distillery – £8
Non-alcoholic Ginger Amazake cocktail – £3

DECOR
Not really trying to be cute or decorated, there’s a slightly abstinent aesthetic stemming from the white-grey colour palette of the seating and the industrial steel furniture of the small open-plan kitchen. Pastel-coloured melamine plates and bowls make for sweet table arrangements and allow the brain to register nutrients at its best (the more colour the better).

NOISE
There is music, there are even vinyls in the wine corner composed of wooden shelves that are obstructed by plants. But the priority lies with intimate conversations between couples sharing plates.

SEATING
Sparse bar-height stools and tables, which gives you that hip, elevated feeling of eating by the bar.

VIBE
Laidback and cosy, food arrives fast and there’s a general feeling of momentum.

RESTROOMS
You may find out if you stay long enough.

SERVICE
Typically included.

WOULD RECOMMEND
More suitable for a bite than an entire meal. Have a cheese-less romantic nibble or unite all your friends, from lovers of chicken and fried things to foodies with a taste for fermented vegetables and natural spirits. 

WHO
East London’s natural wine and food wunderchildren Phil Bracey, William Gleave and Byron Fini have opened a new sort-of-Japanese joint in the not yet completely gentrified Homerton neighbourhood. On the small-scale chalkboard menu with serious potential, choose from seven grilled Japanese skewers and six small plates. Don’t be fooled by the short menu – you will not leave hungry.

FOOD
Exceedingly tender chicken liver (even enjoyed by those who don’t like offal) – £3
Grilled filets of wild trout from the picturesque Cornish waters, served with nothing but crispy skin – £7
Fermented and pickled beets, carrots and different types of turnips, with the perfect juicy crunch and light fermentation – £5
The fried tofu & oyster mushrooms are an experiment in texture: fried fungi that melts into thick cubes of tofu topped with nori seaweed, all served with a small bowl of dashi dipping sauce – £8

DRINKS
Natural wines by the glass from France, Italy and Austria like the lightly sparkling Pét Nat Kalkspitz from Christophe Hoch – £7.5
An orange Bianchetto produced by Le Coste in Italy – £8.6
A sweet local Doyenne du Comice Pear Eau de Vie pear cider from the Capreolus Distillery – £8
Non-alcoholic Ginger Amazake cocktail – £3

DECOR
Not really trying to be cute or decorated, there’s a slightly abstinent aesthetic stemming from the white-grey colour palette of the seating and the industrial steel furniture of the small open-plan kitchen. Pastel-coloured melamine plates and bowls make for sweet table arrangements and allow the brain to register nutrients at its best (the more colour the better).

NOISE
There is music, there are even vinyls in the wine corner composed of wooden shelves that are obstructed by plants. But the priority lies with intimate conversations between couples sharing plates.

SEATING
Sparse bar-height stools and tables, which gives you that hip, elevated feeling of eating by the bar.

VIBE
Laidback and cosy, food arrives fast and there’s a general feeling of momentum.

RESTROOMS
You may find out if you stay long enough.

SERVICE
Typically included.

WOULD RECOMMEND
More suitable for a bite than an entire meal. Have a cheese-less romantic nibble or unite all your friends, from lovers of chicken and fried things to foodies with a taste for fermented vegetables and natural spirits. 

CHEF

Will Gleave

OPENING HOURS

Wednesday to Saturday from 6:00 p.m. to 11:00 p.m. Thursday to Saturday from 12:00pm to 3:00pm. Sunday from 12:00pm to 4:00pm. Closed Monday and Tuesday.

RESERVATION

No reservations. Walk-in and sit at one of their elevated bar-style shared tables. 

WEBSITE

peglondon.co.uk

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