Counter 71 Is Swapping Britain for the Appalachian Mountains

"Alistair Borer (ex-Smoking Goat) will be heading up the Appalachia kitchen, combining his fire-led cooking with heritage-driven produce and high-country traditions. His menu is set to include dishes like: smoked eel and jalapeno devilled eggs Kelly rock oysters with tomatillo and scotch bonnet BBQ whole quail with blue cheese slaw grilled poussin with grits country-fried rabbit with chorizo gravy pork chop with collard greens curried crab omelette"

"The drinks programme will reflect the same regional influences, with Fraser Stancombe's (ex-Three Sheets Soho) cocktails including the Banana Pudding Sazerac (with brown butter-washed rye, vanilla rum, banana liqueur, absinthe and Peychaud's bitters) and the Kentucky 75 (made with mint-washed bourbon, absinthe, citrus oils, wine, and peppermint oil). Head Sommelier Harry Cooper is curating the wine list, which will focus on small allocations and change regularly."

"It's all change at Counter 71 this June as the former tasting menu spot, which was led by Joe Laker and had a real focus on British produce, is flipping into Appalachia, inspired by the mountainous region of the US. Basement bar Lowcountry, run by co-owner Ryan Sheehan with drinks that pay homage to the American South, is remaining the same in what sounds like is going to be a more unified pairing of cocktail bar and restaurant."

Counter 71 will open Appalachia on 3 June 2026 at 71 Nile Street, London. The former British-produce tasting menu concept led by Joe Laker will be replaced by a menu inspired by the mountainous Appalachian region of the United States. Alistair Borer, formerly of Smoking Goat, will lead the kitchen with fire-led cooking and heritage-driven produce, drawing on high-country traditions. Dishes include smoked eel with jalapeno devilled eggs, Kelly rock oysters with tomatillo and scotch bonnet, BBQ whole quail with blue cheese slaw, grilled poussin with grits, country-fried rabbit with chorizo gravy, pork chop with collard greens, and curried crab omelette. Cocktails will reflect the same regional influences, with a wine list focused on small allocations that changes regularly, while the basement bar Lowcountry remains in place.

Read at London On The Inside