The Camden Beer Hall, a brand-new Bavarian-inspired food and drink destination from North London brewer, Camden Town Brewery, is preparing to open its doors next month. As the launch date approaches, Camden has revealed the dishes guests can expect to find on the menu.
Iconic British chef, Theo Randall has joined forces with Camden to create a unique offering which fuses classic Italian dishes with traditional beer hall cuisine, all while complementing Camden’s fresh, never pasteurised beers for the ultimate food and drink experience.
The beer menu will boast 24 taps to choose from, serving up much-loved Camden core beers, as well as a selection of limited-edition specials. The options will range from the ever-popular Hells Lager, Pale Ale and Off Menu IPA.
Two unfiltered beers poured straight from the brewery’s 10HL tanks and the Arch 55 series will be also available on draft, as well as small batch beers developed specifically for sale at the Beer Hall. Collaboration beers created with London restaurant partners, Hoppers and Homeslice, will also be on tap for guests to try.
Offering customers the chance to taste up to five different beers at a time, Camden has also created new flight boards that are unique to the Beer Hall. Featuring a QR code which, once scanned, will reveal the tasting notes of the different beers, guests will be able to sample the variety of recipes on offer to find their favourite.
At the heart of the food offering is the Slice Bar, a pizza bar with a Camden twist. Using rosemary and sea salt infused focaccia dough for the bases, the pizzas will be topped with a selection of fresh ingredients ranging from grilled aubergine, datterini tomato, porchetta or roasted fennel.
Adding extra zing to the pizzas, Camden will also be seasoning the bases with ingredients hand-picked by Theo, giving them a truly unique flavour that will balance out the indulgent toppings. First on the menu is spicy nduja sausage and tomato, topped with a creamy scarmorza cheese and fresh parmesan.
Guests will also find a combination of delicious small plates, larger dishes and sharing plates all specifically designed to pair perfectly with the fresh never pasteurised beers on tap at the Beer Hall.
Jasper Cuppaidge, Founder of Camden Town Brewery said: “We couldn’t be more excited to share what we’ve been cooking up with Theo for our new Beer Hall. A lot of thought has gone into carefully planning a menu that’s unique and exclusive to our food and beer destination, so we can’t wait for guests to come down and have a taste!
We’ve combined familiar dishes we know our beer lovers will enjoy and added a Camden twist to create the best selection of flavours and dishes that we could imagine - all complimented by our 24x taps of fresh, never pasteurised beers.”
Theo Randall, British chef and creator of the menu said: “I have always been a big fan of Camden, especially their Pale Ale, so when the opportunity came up to collaborate with the team on the menu for the Beer Hall, I couldn’t wait to get started. Looking for inspiration, we visited Bavaria and instantly fell in love with the fusion of flavours that came from the traditional dishes and fresh beer – we wanted to recreate this but in a Camden way.
We also wanted to build in my love for Italian cooking, adding more colour and freshness to the menu with dishes that complimented the fresh, never pasteurised beer. We’ve used the best suppliers and sourced the highest quality ingredients to create dishes that are full of flavour without being too heavy.
The menu is perfect for bringing people back together, so we made sure to have lots of sharing options on the menu, as well as small plates to match with the small batch innovation beers on the bar. We didn’t want to make it too complex, just high quality, beautifully prepared dishes that champion Camden’s beautifully served beers.”
The venue’s small plates include everything from freshly baked pretzels with mustard, a nod to the Bavarian inspiration behind the new Beer Hall, to creamy burrata with roasted asparagus, burnt butter, toasted breadcrumbs, sage and parmesan, which highlights Theo’s Italian cuisine credentials. Prices for the smaller plates will range from £6 to £12.
In true Theo Randall style, guests visiting on the weekend will find larger dishes on the menu offering a selection of traditional pasta dishes such as pappardelle with slow-cooked beef shoulder, chianti tomato sauce and rosemary, or linguine with Dorset clams, garlic, parsley, white wine and pangrattato.
The Beer Hall platter, created for sharing, will be loaded with roasted vegetables, mixed olives, fennel salami, prosciutto di parma, bresaola and pecorino, with a choice of pretzels or focaccia on the side, making it ideal for group bookings. A selection of meatier dishes will also be on offer for sharing, such as grilled Hereford beef sirloin served with fresh borlotti beans, beets with salsa verde or sea bream fillet roasted with charlotte potatoes, cherry tomatoes, capers, black olives, white wine and fennel. Diners will also be able to order a vegetable fritto misto, perfect for sharing alongside a fresh Camden beer.
Ensuring all guests leave with full stomachs, the Camden Beer Hall will also be offering a range of desserts, from traditional granita to a selection of ice creams and tarts created using classic Italian flavours such as Amalfi lemon and almond.
The Camden Beer Hall will be opening its doors in early June at the original home of Hells in Wilkin Street Mews. To
