The East London Restaurant Serving A Different Menu Each Week

London’s borough of Hackney boasts a restaurant with a unique concept – and guaranteed unique dishes every time you visit. In its eight years of operation, Pidgin has served a different menu each week. That’s more than 1,000 dishes in total.

Stowed away behind an unassuming, understated grey exterior, Pidgin, with just 28 covers, is an intimate yet animated place to settle in for an evening of one-of-a-kind tastes.

While the tone of this refined neighbourhood eatery is intentionally lowkey (not to distract from the uniquely-crafted dishes), it is also ambient, striking the perfect balance between calm and character.

The Lowdown

PIN IT

Dine among uniquely-minimalist interiors, where tree branches adorn the walls. But don’t let the understated aesthetic of the space fool you; bespoke dishes are intricate, delicate and gently garnished with edible flowers, served atop slate crockery. More importantly, they’re full of flavour and charm, designed to go well beyond expectations. The only thing more intricately-curated than the dishes is the Instagram page that showcases them.

In June 2023, newly-appointed head chef, Naz Hassan, took the reins of this restaurant, promising an exceptional dining experience. Hassan’s extensive resume includes restaurants such as Bibi in Mayfair, Cut at 45 Park Lane, and Crispin in Spitalfields, while previous chefs at Pidgin include Adolfo De Cecco, Elizabeth Haigh and Drew Snaith – so you know you’re in good hands. 

What To Order

PIN IT

A foodie’s dream, Pidgin slots into East London’s thriving restaurant scene with style. Its tasting menu is made up of four courses – with a palette cleanser in between each – that fuse contemporary European flavours with that of East and South Asia, along with a wine pairing. Although its cooking style is loosely described as modern British, the dishes on offer have an edge to them: past menus have included saffron risotto al salto, beef tartare, peppercorn-coated sirloin served alongside wild mushrooms, cod celeriac with peaches (see recipe below) and, for dessert, hazelnut paris-brest with rum and raisin ice cream.

Even the cocktail selection changes on a weekly basis, possessing an experimental flair that other kitchens rarely brave. Both the chefs and front-of-house staff take great pride in their work, honouring the quality and presentation of the food above all. Each and every staff member is well-versed on the menu, which is all the more impressive given how often it changes.

Who To Bring

Company is everything. Bring your foodie friend or visit for a date night to savour the experience together. Also, be sure to bring your phone as the dishes (and interiors) make for the perfect social media story.

The Dress Code

To suit the restaurant’s trendy aura – this is Hackney, after all – throw on some jeans from neighbouring East London brand E.L.V Denim, a striped shirt and strappy sandals from NEOUS. Complete the look with gold hoop earrings.

NAZ HASSAN’S COD WITH CELERIAC AND PEACH

Serves four

PIN IT

CELERIAC PUREE:  

INGREDIENTS: 

• 1kg celeriac
• 250g butter
• 250g double cream
• 250g milk

METHOD:

1. Dice the celeriac into 1cm cubes and place in a bowl of cold water
2. Cook 125g of the double cream until it splits and becomes a beurre noisette (burnt butter)
3. Add all the butter and roast the cream further until golden brown. Once happy with the colour of your burnt butter, add the rest of the cream and the milk
4. While bringing it to boil, strain your celeriac; once the milk is boiling, drop the celeriac in and cook very quickly at high heat until the celeriac is soft enough to be pureed. Blend with a high-speed blender until smooth

PEACH AND VERBENA GEL:

INGREDIENTS:

• 300ml peach flavoured vinegar
• 55g sugar
• 110g water
• 125g lemon verbena
• 9g xanthan gum

METHOD:

1. Combine all the ingredients and bring to 92 degrees for at least 3 minutes
2. Set in a lined baking tray in the fridge
3. Once set blend with a high-speed blender

POACHED COD:

INGREDIENTS:

• 65g/70g cod (x4, one per person)
• 50g sugar
• 50g salt
• 1-litre oil for confit Lemon
• 125g of verbena

METHOD:

1. Once you have your fillet of cod, cure it with salt and sugar for 15 minutes to firm the meat of the fish. Wash under cold water after 15 minutes and dry gently with a cloth
2. Infuse your confit oil with the verbena for 45 mins at 80 degrees
3. Once infused, poach your cod in the oil at 80 degrees for 6/7 minutes

ASSEMBLE: 

Plate all three of the above.

FOR THE GARNISH:

1. Fresh peaches: sliced as thinly as possible
2. Celeriac baton: cut a piece of celeriac soldiers into 3cm length and 1cm depth. Cook the celeriac batons for 15 minutes in a steamer above boiling water, brush with a bit of honey and season with salt, then pan roast in a little oil on medium-high until golden – approx 2-3 minutes
3. Celeriac crisps: Thinly slice the offcuts of the celeriac you used for the puree and the batons and fry at 170C until golden Season with salt
4. Lemon verbena: Some tips of this herb

We may earn a commission if you buy something from any affiliate links on our site.