April 2017


A bar might seem like the perfect place to get wasted.

But nothing gets wasted at Scout.

And that’s no bad thing; coming to us from cocktail guru Matt Whiley (Peg + Patriot, Purl, Worship St Whistling Shop, etc.) the place has a philosophy of zero waste – turning any leftover cocktail ingredients into bar snacks. Sitting comfortably in the eastern orbit of the Old Street roundabout, the place has a distinctly minimal, Scandinavian feel, with unvarnished furnishings and simple grey walls upstairs, and a kitchen-like Lab on the floor below. More on that later. For now, let’s just talk about,


The menu is as minimal as the decor, with only 10 frequently rotating drinks on the list at any one time (buttressed by five house ferments and five craft beers) – you’ll find absurdly finely tuned booze-blends like the Shisho (shish leaf, honey wine, gin); the Rhubarb (which blends fermented rhubarb with custard & pine); and the Beetroot, whose chocolate husk is mixed with rye. And, as mentioned, any ingredients left over from the making of these drinks goes straight into,


You won’t find a full meal here, but you can soak up the cocktails with the likes of toasted sourdough with house kohlrabi, sauerkraut & London coppa; some fried vegetable skins with house seasoning; and pickled celeriac with truffle. But if you’re really feeling adventurous, you should head down to,


Here, up to 10 people can sit and get a look into the creative process as the team create new drinks & menu items in front of your eyes. Drinks will not only change daily, but literally minute by minute, as they experiment with new flavours.

It’s worth scouting out.

Nash Bond advised GMS Estates in the letting to Scout.