Sam Bryant (ex-Smokehouse) and Alicja Specjalna met at Peckham favourite, Coal Rooms, where Sam was head chef. Now the duo are going properly primitive with their new nose-to-tail concept, Whole Beast. Using flame, smoke, ember and ash to achieve subtle variances in flavour and texture - like pyromaniac sommeliers, matching different woods to different cuts for maximum taste – the pair pride themselves on using every element of the animal to ensure that absolutely nothing is wasted. Fat, bones, offal and all. If all this sounds just a bit too red blooded for your millennial sensibilities, fear not; veggies are given equal billing on Whole Beast's thrillingly elemental menus. Our advice though? Embrace your inner caveman. This one's well worth the blood stains.

Sample Menu Book


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Please note, due to the communal nature of our dining room we can only accept bookings of up to 12 guests per group. For bigger bookings, please call us on 020 7487 5564.