After opening cafes in Shepherd’s Bush and the Rada in Bloomsbury, the husband-and-wife team behind Burnt, Finlay Logan and Honor Powley, are excited to have finally opened a third venue, Burnt Arches, on Poyser Street in Bethnal Green. And for the first time there’s plenty of room to make their own bread, cakes and pastries.
“Baking has always been a big part of Burnt, but we’ve never really had the space to do it the way we wanted,” Powley tells Broadsheet. “Now we can make everything in-house, develop new ideas, and give that side of the business the attention it deserves. We want to make as much as we can ourselves – and what we find tasty.”
Burnt Arches is a bright, serene, light-filled space furnished with a striking lantern installation. You’ll find Logan – a Scottish chef with more than 30 years’ experience, including as chef-owner at Notting Hill’s Goode & Wright – in the open kitchen using Mungoswells flour, Edinburgh Butter Co butter, and fruit and vegetables from Shrub Provisions to craft nods to his heritage, as well as Powley’s Jewish background.
The bakery and restaurant will continue to showcase the pair’s inventive seasonal brunches and door-stop sandwiches, as well as a whole new array of bakes and pastries.
For those on the go, there’s coffee from long-time supplier Climpson & Sons, alongside the pair’s best-selling pistachio croissant, plus a rhubarb and apple chausson tossed in cinnamon sugar, a savoury Welsh rarebit custard danish, challah, a kimchi loaf, and an asparagus and cheese tart.
Meanwhile, on the regularly changing brunch menu, the pair is keen to avoid traditional dishes such as eggs Benedict, instead favouring bigger, bolder, more playful flavours. So far, highlights have included a crab omelette with a parmesan crust; eggs with guanciale, wild garlic and chive flowers; and aloo gobi fried eggs with coriander salsa.
Evening service will launch on May 21. Running from Wednesday to Saturday, it will offer an affordable set menu for around £35 to £40, with extra small plates for those who want to add more.
“I’m sick of going to places and spending £100 a head,” Powlet says. “I run a business, so I know how much things cost, but I’m also a customer and I know how expensive London is. We really want to try and make it work for everyone.”
Dishes, cooked by Logan, will include southern-fried crab-stuffed confit chicken wings with hot honey and roasted lemon; mac’n’cheese Scotch pie; and crab risotto with ‘nduja butter and miso-cured egg yolk.
Low-intervention wines by Top Cuvee, which is nearby, will also be available.
Burnt Arches is now open. Dinner will launch from May 21, with 30 per cent off the bill during the first week of evening service.
Burnt Arches
278 Poyser Street, E2 9RF
Hours:
Tue to Sat 8am–4pm
Sun 9am–4pm
