Beehive Place is taking a break from our space in Brixton. We'd like to thank everyone who has dined with us so far and made it so special. For more exciting temporary dining extravaganzas please check our sister company Chateau Marmot at chateaumarmot.co.uk
Set alongside the market and Brixton Village, Beehive Place is a new addition to Brixton’s vibrant food scene. From tasting menus that dramatically showcase the best of British produce through to a bar bursting with signature cocktails, craft beers and interesting wines. A British cookery experience like no other presented by the team behind roaming restaurant Chateau Marmot and chef Sam Hodges (St John/Soho House)
The bar menu follows the same principles as the kitchen, a best of British showcase including a constantly rotating selection of signature cocktails using the best seasonal herbs, fruits and foraged produce to create new twists on old favourites and completely new creations. Cocktail specialists Kev Darcy and Jeff Stuit have created a full scale laboratory for shrubs, infusions, bitters and all kinds of other wonderful creations. Spirits come from craft-distillers in London and beyond and there will be a rotating selection of British beers and ales including an in-house beer from South London’s Gipsy Hill. Wines come from interesting, small production suppliers from across the world, including some exceptional British ones.
Although we love living in London the pace can be pretty hectic, so we were honored (and excited!) when we were asked by the lovely people at Kinfolk Magazine to host a collaborative brunch highlighting the benefits of slow living and mindful eating. Gathering on a Saturday morning in our
We’re big Kinfolk fans at Beehive Place so we’re delighted to be able to announce that we’ve been asked by our friends at the magazine to host a brunch on 13 June focused on mindfulness and slow living. As well as eating some great food, we’re going to be digging
No one’s really got to the bottom of how Vin Santo got its name: because the harvest's brought in on a saint’s day? Because it was a wine favoured by the Russian Orthodox Church? Some legacy of a Santorini labelling system? Well friends, we can put all that to one