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.