Scout | Sustainable cocktail bar in London



From foraged ingredients and house ferments to a zero waste food offering, sustainable cocktail bar Scout is celebrating great British produce in London with inventive and unforgettable cocktails. The bar which will only use fresh produce from the British Isles, launched last month and has been developed by renowned bartender Matt Whiley, the man behind cocktail bar Peg + Patriot and Talented Mr Fox, London’s celebrated cocktail and bar branding and development consultancy.


Seasonality underpins Scout’s menu, simplicity sets the scene and waste truly is a dirty word With a focus on minimal waste, Scout ensures it’s a conscious and sustainable operation that shouts from the rooftops how incredible produce from the British Isles is. Seasonal available foraged ingredients and house ferments will be combined to create unique twists on the classics and inspired modern signature cocktails.

Food & Drinks

The food menu addresses a common issue with cocktail bars, where ingredients used in mixology go to waste. A short ‘Snacks’ menu maximizes the use of every single ingredient that comes through the door of Scout ensuring that every usable part of each ingredient is taken advantage of. Scout’s beverage menu features ten cocktails, five house ferments, five beers (of which one of them is brewed in-house) and a small selection of natural wines.


Scout is a comfortable and inviting space, designed in a modern, minimal style with interior details of natural surfaces, ample wood and rendered walls. The setting mixes comfort with style whilst the menu entices guests to try something different and eye-opening.

Scout | The Laboratory

The basement boasts a Laboratory, a 10-seat private area featuring an exclusive menu of daily changing drinks that the team are developing in real time for future menus. Providing a front row seat delivering insights into how Matt and the team create, adjust and perfect cocktails, this exclusive space and unrivalled experience is available for parties to pre-book. Mixology masterclasses and tastings for small groups will also fill a roster of evening events planned at Scout.

Matt Whiley, founder of Scout

Having cut his teeth in some of the capital’s best bars and consulted on drinks lists, branding and training for an incredible array of London’s finest restaurants (Restaurant Story, Hoppers, Rök, Bone Daddies, Fera at Claridge’s) Matt wants to bring it back to basics with Scout, championing British ingredients in their prime. “If it’s not in season in the UK, we won’t buy it,” Matt says, adding: “we have such amazing produce in this country that I really wanted to celebrate what’s local, native and seasonal to the British Isles. There’s really no need to fly produce all over the world when we have an incredible bounty of fresh ingredients on our doorstep.” Scout’s sustainability is an important sticking point, as Matt explains: “The team and I will be fermenting, brewing, distilling and preserving a lot of our ingredients in-house here, throughout the abundant spring and summer and keeping us stocked right through the autumn and winter months”.



Bron: metro

Website: scout

Please leave your contact details for a weekly tip from our editors. Of course we’d never share your details with others.
  • This field is for validation purposes and should be left unchanged.