Appalachia lands in Shoreditch this June

The highly anticipated new concept comes from co-owners Camilla Meshiea and Ryan Sheehan, who will retain the site’s intimate, counter-led format while introducing a new identity for the space. The restaurant will also undergo a redesign ahead of opening to reflect an Appalachian “warm, regional character”.

Head Chef Alistair Borer, previously of Smoking Goat, will lead the kitchen. His menu combines fire-led, Thai-influenced cooking with seasonal and heritage-led produce.

According to the team, Appalachian cuisine was shaped by “migration, resilience, and adaptation”, with British cooking traditions evolving in response to the land. The menu reflects this through dishes including smoked eel and jalapeños devilled eggs, and Kelly rock oysters with tomatillo and Scotch bonnet.

Larger plates include BBQ whole quail with blue cheese slaw, grilled poussin with grits, and country-fried rabbit with chorizo gravy. Other dishes include pork chop with collard greens and curried crab omelette.

Southern-inspired cocktails

The drinks programme will be overseen by Fraser Stancombe, formerly of Three Sheets Soho. Cocktails will focus on Southern American influences while aiming to deliver a “refined yet approachable” offering.

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Serves include the Banana Pudding Sazerac, made with brown butter-washed rye, vanilla rum, Tempus Fugit banana liqueur, absinthe and Peychaud’s bitters. Another signature is the Kentucky 75, described as a combination of a French 75 and a Mint Julep, made with mint-washed bourbon, absinthe, citrus oils, wine and peppermint oil.

Head Sommelier Harry Cooper will oversee the wine list, which will focus on small allocations and frequent rotation. The programme will also include an extensive by-the-glass selection.

Appalachia is scheduled to open on Wednesday 3 June at 71 Nile Street, Shoreditch.

The team is also behind Lowcountry, a basement cocktail bar led by Savannah-born mixologist Ryan Sheehan. The venue will offer Signature, Historical and Classic cocktails alongside a collection of Bourbons and Ryes.