Hopscotch announces Luke Findlay as new head chef

Jonathan Cowley, restaurateur and founder of the recently opened Hopscotch, Brick Lane’s eclectic new restaurant and cocktail bar, has announced the exciting arrival of ex-Patty & Bun Head of Development, Luke Findlay.

The talented chef will join the creative team at the split-level East London dining and drinking den this February, after three years working with Patty & Bun and a career embellished with stints at some of the country’s most iconic restaurants, including Ottolenghi’s Nopi, Tom Kerridge’s Hand and Flowers and under Phil Howard at The Square.

The move to Hopscotch will see Luke work with Jonathan (who himself comes with enviable experience working with the likes of Chick n’ Sours, Bleecker Burger & Street Feast) on menu development, bringing elements of his impressive CV to the restaurant’s exciting food offering.

The varied menu at Hopscotch is designed to share and is available to order in both the 45-cover ground floor restaurant and 60-cover speakeasy-style basement bar (also available for private hire).

Inventive small plates on offer include ‘Cured red mullet with fennel, saffron & citrus, and ‘Smoked eel with rye toast, kraut, ranch & apple’, served alongside a list of moreish ‘buns’, such as ‘Smoked goat with Urfa mayo & slaw’, and ‘Pit-roasted aubergine with tahini & pickles’.

Downstairs at Hopscotch in the stylish, subterranean, drinking den, the daring cocktail list features classics with a twist. From fruity creations such as the ‘Brick Lane Breezer’ to the punchy cognac-laced ‘Danger of Death’ and Mexican inspired ‘Luchador’. The ‘24 Carat Colada’ – a delicious blend of pineapple, coconut, rum and yuzu, served to share in a distinctive 70’s style gold pineapple, is already emerging as a house favourite.

With a 1am licence on a weekend, the new Brick Lane basement space at Hopscotch provides the perfect spot for late night revelry whatever the occasion.