“Family members Ben, Jo, Abi, Lisa, and Andrew, along with a fabulous team, are the faces behind Timberyard, an authentic brick warehouse with a south-facing yard for sunny days and a wood-burning stove for colder nights. Ingredients are carefully sourced from local artisan growers, breeders, producers, suppliers, and foragers. To name a few: St Brides Poultry, Sea Magee, Shaws Butchers, Fish Brothers, Ken Holland, Forage & Funghi, Ochil Foods, Burnside, Greencity Wholefoods, Clarks, and Phantassie Organics. We pour only natural wine from small producers and growers from across Europe. Our garden of raised beds supplies fresh herbs and edible flowers to the kitchen and bar.”

Hen’s egg with asparagus, goat’s butter, truffle, and hemp; bass with celery, wild leek, apple, clams, and potato; and sea buckthorn with pumpkin and buttermilk.

Famed for The Atrium and Blue, the Radford family have installed their son Ben in a restaurant that owes more to Noma and the Nordic kitchen than it does to the whims and distractions south of the border. After all, Scandinavia is no further away than Hoxton, so why not? This was a neglected eighteenth-century building when they found it, bricked up and wet, walls bowing. They renovated it with local builders and tradesmen, preserving the beams and the raw brick, dragging all that was strong and old and local into the modern world with love and commitment – just like the cooking.

“Revolutionary, game changing, paradigm shifting... ”

–Joanna Blythman, Sunday Herald