Teal by Sally Abé

We sat down with co-owner and General Manager Abe Drewry to talk all things Teal — from its new opening in Hackney and its journey to becoming a neighbourhood favourite, to why they chose Richard Brendon glassware exclusively throughout the restaurant.

Find the Jancis Robinson Collection, here. 

Q - Tell us about the Teal story and what you're all about?

A - At Teal, we’re really excited about British food, which we feel is often overlooked. There are always new and exciting concepts emerging, but we believe that taking classic British recipes and using the very best British ingredients can result in an incredible restaurant and menu. One of our standout savouries is our Scotch egg, made with brawn, and I’d defy you to find a better Scotch egg in the world.

Q - Talk us through your list, how do you help guests navigate such a wonderful selection? Particularly interested in the special bottles.

A - Writing the wine list at Teal was a bit of an adventure because it took Sally and me some time to decide that the wines we wanted on the list had to be wines we genuinely loved. We focused heavily on Champagne, Chardonnay and big, rich, textured wines, offering them at around a third of the price you’d find in other London restaurants, which is something that really fills me with joy.

Q - What’s the funkiest or most surprising wine on your menu?

A - I think I’d choose two very different wines. The first is a wine by Didier Dagueneau called Silex – this is a surprising wine, particularly because we’re able to offer it at an incredible price. The second is a Michel Chapoutier Saint-Joseph "Les Granits" Blanc is a premier, biodynamic white wine crafted from 100% old-vine Marsanne grown on steep, rocky granite slopes in Tournon, Northern Rhône. We offer it both by the glass and by the bottle, and for a wine of this age, I think we’re probably one of the only places in the world to have it available by the bottle.

Q - Richard Brendon’s ethos is “Finer Dining, Every Day.” How does that translate into the philosophy and guest experience at Teal?

A - I think, in theory, you could come to Teal every day. We have a relatively small menu, but because it’s small, we’re able to keep the quality incredibly high. I think it brings a touch of classical dining to an area that’s really been crying out for it.