Ben Maschler, son of London Evening Standard food critic Fay and former director of food at Soho House Group, has taken the reins at this north London gastropub together with business partner Nick Gibson.
Opened 11 May
Owners and managers Ben Maschler and Nick Gibson
Head chef Karl Goward
Capacity 90-seat bar; 50-seat dining room
Menu British - smoked trout with tarragon and soft boiled egg; potted rabbit with pickled cherries; braised kid shoulder with pot barley; and malt chocolate pot.
Average spend £25 for three courses, excluding drinks
Address 44 Barnsbury Street, London N1 1ER
Telephone 020 7619 0348