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Newman Street Tavern looks to celebrate British produce

Published:  26 November, 2012

Celebrating the very finest seasonal, specialist and wild produce from around the British Isles, the Newman Street Tavern in the street of its name in London aims to be a traditional kitchen in its fullest sense.

Overseen by head chef and partner Peter Weeden, (previously of Paternoster Chop House and The Boundary), there are whole carcasses such as Galloway beef, venison and Scottish Blackface lamb matured and butchered in-house.

The bakery produces fresh bread and pastries, game is hung on-site, and fish is delivered daily from the day boats off the Cornish coast.

The "carefully composed" wine list is available by the glass, pot and bottle with a wide range of smaller measures to encourage sampling. It offers a "democratic" approach to the wine list, by keeping mark-ups low and always offering a wide selection of carefully sourced wines to choose from.

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