Wringer + Mangle Serves Up Great British Flavours Of East London

London Fields latest edition to the drinking and dining scene, Wringer + Mangle, has created a truly unique supperclub series curated by food journalist Victoria Stewart. The series will kick off on Tuesday 19th April with food writer, cook and stylist Rosie Birkett. Each supperclub will feature a different flavour and culture that is present in and around East London whilst using British seasonal produce in the dishes.

The supperclub will run for eight weeks with chefs taking two consecutive weeks to showcase their distinctive flavours. Each chef will create a four-course menu and guests will also be treated to a complimentary Wringer + Mangle cocktail on arrival. Chefs taking residence include Rosie Birkett who will be also launching her new book ‘East London Food’ and will be signing copies on the evenings, Uyen Luu a leader in Vietnamese cooking and also Soli and Sanaz Zardosht, sisters known for their Persian influenced cuisine. Each week the chef in residence will address their guests and highlight the importance of East London and the local produce as well as their inspirations so not only feeding but educating in the process.

Located directly opposite the iconic London Fields Brewery and in the heart of East London’s most vibrant and stylish area, Wringer + Mangle features a 250-cover bar and restaurant. Guests are able to enjoy the great outdoors all year round, with the attractive courtyard kept warm by a fire pit. Reclaimed wood, creeping Russian ivy plants, flickering lights and Victorian lamps create a charming setting that makes guests want to linger in day and night

Opened in a former industrial laundry, Wringer + Mangle features an expansive all-weather terrace, an inventive drinks menu offering variations on the classic “Collins” cocktail and an ever-evolving series of art exhibitions. The next chapter for the charismatic founder of the award-winning Hoxton Pony and Hoxton Gin, Wringer + Mangle looks set to clean up in East London.