Time Out says: Fancy playing a game of guess the ingredient? I went off-menu at Scout and sampled a red-hued drink made from... wait for it... beetroot. Scout’s mantra is: ‘Live off the land.’ Cocktails are crafted from items foraged in the UK in the bar’s quest for sustainability. read more
The Nudge says: 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 you from cocktail guru Matt Whiley (Peg + Patriot, Purl, Worship St Whistling Shop, etc.) the place has a sustainability-focussed, zero-waste philosophy – turning any leftover cocktail ingredients into bar snacks. read more
Conde Nast Traveller says: There’s a minimal drinks list here, but that’s the point: owner Matt Whiley custom-creates a 10-strong list depending on whatever is seasonal or what he’s been able to forage. A classic Shoreditch joint, its ethos is all about sustainability—a use-everything approach in its cocktail-making. read more
Just Opened London says: In harmony with the focus on locally sourced ingredients, the décor has natural surfaces with ample wood and rendered walls. In the basement, there is ‘The Lab’, where guests can watch in real-time as new food and drinks menus are developed with a front-row seat. This 10-seater private area can be booked in advance for the opportunity to see the full creative process in action, and of course, knock back some delicious cocktails too. read more






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