Wringer & Mangle Spitalfields will open their doors on the latter this month, following in the successful footsteps of its sister property in London Fields.
The new location will serve hearty seasonal dishes from newly appointed head chef Peter Tomkinson and a bottomless weekend brunch.
Wringer & Mangle Spitalfields will also present a lunchtime deli counter and cocktails to boot.
Located directly opposite Liverpool Street Station and in the heart of East London’s most vibrant area, Wringer & Mangle Spitalfields will be set over two floors with the top floor providing all-day dining, whilst downstairs promises to be a destination night spot.
At the heart of the kitchen, Tomkinson brings expertise and experience in some of London’s best restaurants.
The food will centre on quality produce in a home-cooking style with a laid-back dining setting.
At the centre of both Wringer & Mangle sites, the daily deli counter will be the place to grab a lunch on the go, or to sit in.
Enjoy salads, a hot counter, sandwiches, pastries and naughty treats.
However, if you’re not a lunchtime local to London Fields or Spitalfields, the restaurants will be the go-to place for bottomless brunch.
Brunchers can dig into breakfast-inspired dishes and enjoy an extremely reasonable £15 bottomless prosecco brunch, or the punch of the month.
Sundays will also offer an all-day roast with a range of mouth-watering roasted meats with a wide choice of sides to ensure that every appetite is satisfied.
Wringer & Mangle Spitalfields light and spacious décor will combine both the contemporary and the classic, with an industrial cement interior juxtaposed with retro adverts, mismatched tables, Chesterfields and wingback chairs.
The space will feature interesting attractions such as reclaimed Victorian lamps, an indoor living plant wall, and regularly rotating exhibitions of local photography and art from in and around East London.
The chic and retro downstairs area will feature a central bar and two private rooms, perfect for hosting anything from sit down dinners to private parties.