Having launched the first Poco in Bristol in 2011, we are very pleased to announce the launch of our next venture on London’s bustling Broadway Market in Hackney, on 7th September 2015.

As with the Bristol location, the menu at Poco will focus on organic and seasonal British produce. The provenance of the ingredients is at the heart of all that is Poco: sourcing locally from small producers such as Dagenham Community Farm, Kappacasein Dairy, Fish For Thought, The Butchery, and Organiclea, a worker’s co-operative in Lea Valley.

Seasonal tapas plates form the basis of the evening menu and represent a culmination of Tom’s travel experiences, in Spain, Morocco and Latin America. The ingredients used at Poco are on par with the best restaurants in the country, yet the dishes are humble, rustic and affordable – showing that ethical produce can go hand in hand with absolute quality, if used efficiently.

Here are some examples of our seasonal dishes for September

Fennel, cucumber, dill, nigella, creme fraiche

Sweet Corn fritters, English chillies

Pigeon, pomegranate, cobnut dukkah

Gurnard, tomatoes, marjoram

Roasted plum, plum kernels, vermouth granita, raw cream

In addition to the evening tapas menu, Poco will be open for breakfast from 8:30am Monday to Friday, and from 10am on weekends serving dishes such as organic eggs ‘how you like them’ on sourdough with homemade harissa, and a choice of Tom’s own recipe chorizo, muergez or home smoked trout.

Poco’s bespoke, seasonal cocktails are designed by co-owner Ben Pryor, and include an assortment of both classic and botanical varieties made from Ben’s foraged ingredients, homemade tinctures and cordials. Ben has also collaborated with the team from Wiper and True to create an elderflower saisson made from more than 3500 foraged sprays of elderflower, English Cascade and Archer hops.

From the communal tables, to the al fresco dining and intimate seating – the restaurant and bar is designed to create a multi dimensional environment. The team’s passion for ethical and seasonal dining doesn’t stop with the food and drink; the interior has been sympathetically designed with the same sustainable credentials in mind. Wherever possible they have used materials that have the absolute minimum environmental impact – reclaimed timbers, English hardwoods, clay based paints and LED lighting all contribute to their vision and desire to create a fully responsible and immersive dining experience.