Having just opened last week, Wringer and Mangle in Spitalfields is the sister restaurant to the original London Fields establishment, occupying a large, industrial space that’s comprised of a pub (more of a cross between a bar and pub), deli and restaurant in one. The reason behind this design is to enable the seamless transition between daytime and evening dining as an ‘all day eatery’.
And the rather industrial design of the space certainly brings this concept to life. The arrangement of washed metal, cement and wooden table tops, exposed ceilings and throughout the bar – mismatched chairs including the likes of leather herringbone and velvet arm chairs provides an environment that’s suitable for more intimate conversations or larger groups; quite befitting of its location in one of the more urbanised parts of London.
For the food, it’s the great balance between the modern, hearty and distinctive earthy elements that seem to work quite well. For starters, the crispy pigs head croquette and 50-degree cooked salmon are delicious, particularly the bread sauce and richness of the charred gem – something that might look rather simple but just elevates the salmon to another level.
Another menu highlight would definitely be the Merlot braised beef cheeks, so rich and tender and likely to be a favourite in the lead up to the cooler weather. Desserts (or ‘Puddings’ as they are termed) are an interesting one, presentation wise these could do with some improvements but the warm blackberry pudding topped with the smoothest, decadent clotted cream ice cream was excellent.
You could easily get away with spending less than £25 for two courses and though it’s only been open for a week, with the success of its original location I can definitely see this as a great spot to visit afterwork – be it a couple of drinks or casual meal.
Wringer and Mangle’s take on the Aperol Spritz: Vodkda, Aperal, Montenegro, Vermouth, Segura Viudas Brut Reserva
Warm sourdough & tomato tapanede
Crispy pigs head croquettes, tartare sauce, apple & radishes
50-degree cooked salmon, bread sauce, charred gem & pequillo salsa
Merlot braised beef cheeks, red cabbage, celeriac
Warm blackberry rice pudding, clotted cream ice cream
Wringer and Mangle
94 Middlesex Street
Table to Paper dined as a guest at the launch. Dishes are representation of the actual dishes and all available on the menu, opinions are our own