LINO, known for their passion to “re-use, re-love and re-imagine” are introducing the Salvage Weekend Brunch, every Saturday from the 19thof October. For instance, with free-flowing drinks, music and a carefully curated menu. The restaurant and cocktail bar bakes, ferments, pickles and cures as much as possible in-house, with a focus on minimum waste.
Above all, Head Chef Richard Falk previously of The Ledbury and The Dairy, has created all of LINO’s brunch dishes. With his stamp of imaginative and considered cooking, the chef cures the Salmon in-house and sausages are made from scratch. In addition, the salt cod brandade is made from the offcuts of fish dishes leftover from daily operations.
Dishes include LINO smoked salmon, soft boiled egg, radishes and toasted house baked sourdough; buttermilk waffles with candied peanuts, maple syrup and fried chicken; salt cod brandade, radishes and home-made crisps made from leftover potato skins. Free flowing drinks come in the form of LINO’s brunch cocktails including a punch made from bin end wines, homemade vermouth and cordials from spent ingredients. Other options are available in the form of prosecco and London Brewing Co’s Upright IPA.
In conclusion, LINO has the utmost care for produce and ingredients, everything they create is made from scratch wherever possible, from the botanicals in their cocktails to the bread freshly baked each day.
Good bars, doing good things.
LINO, 90 Bartholomew Cl, London EC1A 7EB
Every Saturday, 11am-3pm, last booking is 2.30pm
Bottomless option available for 1.5 hours, £25
Brunch dishes £5 – £16