A new 100-cover restaurant and bar has opened on St. John Street in Clerkenwell.
The brainchild of owners Will Beckett and Huw Gott, Foxlow, serves a plethora of sumptuous dishes including slow-smoked and charcoal grilled dishes, salads and sides. Diners can also sample original cocktails and wines, in the friendly, neighbourhood restaurant.
Situated in a Grade II listed former cork warehouse, Foxlow is a split-level restaurant and bar with two ground floor dining areas and a first floor gallery. The interior was designed by Macaulay Sinclair and Huw Gott and features reclaimed materials throughout. The warm, informal service and comfortable, lived-in interior adds to the relaxed, friendly vibe of the venue.
A 1950’s oak flooring and pendant light fittings from a workingmen’s club in Wigan act as feature pieces in the restaurant, whilst old chemistry lab tops from a Yorkshire school provide tabletops and make up the bar. The kitchen, visible through an arch window, is clad in reclaimed underground tiles and features a salad bar running along the right side of the main dining room.
The colour scheme, teal blue and cream with splashes of bright red, was inspired by a 1960s British Rail train, with other inspiration coming from the Ipcress File and Nottingham Library; these influences can be seen in the 1950s wood balustrading and the wall lights. Technical drawings, including a few of old locomotives, and vintage tube maps line are also visible on the walls. There is even an old photo of the now defunct Foxlow Junction Signal Box hiding away.
The Foxlow menu, developed by Richard Turner and Foxlow chefs Lewis Hannaford and Paul O’Dowd, is divided into ‘Slow-smoked’ and ‘Charcoal Grilled & Roasted’ sections and features, perhaps unsurprisingly, quite a bit of great meat from ethically sourced animals, supplied by The Ginger Pig. Steaks also feature, albeit in lesser-known cuts such as Deckle, the top, fatty part of the rib-eye and Rib fillet, the leaner central part of the rib-eye. Both are available in 250g weights, while bigger cuts are written up on the boards and may include Porterhouse.
Diners have five salads to choose from and can have these as a side, starter or main. These include Lemon-roasted Carrots & Fennel Roast Acorn Squash with Moroccan Spices and Baked Beetroots with Hazelnuts & Horseradish. The Starters on offer include Crispy Five Pepper Squid and Butternut Squash & Ricotta on Toast. A Ribwich, and supercharged Turkey Sub are just a few of the sumptuous lunchtime sandwich options.
Vast arrays of delectable desserts are available for diners including Peanutella & Sweet Toast, Salted Caramel Popcorn and five Soft Serve Sundaes including Apple Crumble, Bourbon Caramel and Peanut Butter & Jelly.
The original cocktail list was created by General Manager Liam Davy, Bar Manager Richard Crossan and their team. Aperitifs include Elder Statesman comprised of Kamm & Sons, Elderflower, Bitter Lemon, and Digestifs, Coffee & Smoke made up of Scotch, Mescal, Coffee and Clotted Cream Ice Cream. 12 further cocktails are available, including Smokestack Mary, Pickle Buck and Bitter State.
The wine list includes a page of guest selections that will change each month. Sager and Wilde have picked out four of their current favourite wines including Getariako Txakolina from the Basque country. A good selection of sherry and sparkling wines mainly from smaller growers and producers complete the list. Many are available by the glass or in a 375ml carafe. Finally, a selection of eight beers includes a low alcohol Kernel Table Beer, alongside ales and ciders.
Macaulay Sinclair was the Interior Architecture and Design studio for the project. They offer bespoke services, creating considered, handcrafted spaces for hospitality clients. They have worked on numerous project including Hawksmoor, Seven Dials Hotel, Spitalfields Bar, Inamo at St James, The Curlew Restaurant and Wagamama’s.