The Culpeper
What they say
“The Culpeper was designed to honour the history of the building it sits on, adding some modern touches but always preserving the original aesthetics. Our pub is named after Nicholas Culpeper, the great sixteenth-century herbalist, botanist, and astrologer, who spent his days cataloguing hundreds of medicinal herbs and whose pharmacy was in Spitalfields. It is in his honour that we grow medicinal and edible produce on our rooftop. We practice nose-to-tail cuisine, doing our best to waste as little or as close to nothing as possible when it comes to animals. We also have a composter up on our rooftop where we take our raw food waste, and then use this in our planter borders where we grow our produce/herbs.”
Signature Dishes
Yorkshire pork chop, olive oil mash, romane courgette, and pipérade; beerbattered haddock, chips, crushed peas, and tartare sauce; and caponata with pine nuts, and house ricotta.
What we say
This summer they redesigned their rooftop and renamed it PICULPEPER to make preservation the theme of the season. With the sunshine helping the cucumbers to grow abundantly on the roof, they served up the big ones fresh, preserving the little ones in brine to bring joy to the winter months. Across cocktails, dishes, and workshops, the modest pickle was elevated to a new height. What a way to foreground the importance of fresh, local produce and the power of preserving.
What
Seasonal, nose-to-tail restaurant & pub with a rooftop
Who
When
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