Niall Davidson; one of London’s most promising young Chefs, who cut his teeth in his uncle’s butchers shop and made his name at London’s illustrious Chiltern Firehouse, is now unveiling his debut solo venture. With the aim of contemporising Irish cuisine, and reinventing Londoners’ perception of the archetypal booze-soaked Irish pub, Davidson chose Old Street’s White Collar Factory development in East London for his new seventy-five cover restaurant, christening it Nuala, after his sister.

The cosy interior centres around a hypnotically inviting wooden firepit, which stays burning long after the kitchen has closed. The menu, commanded by Head Chef Colin McSheery, previously of Fat Duck and Dinner by Heston, is a hybrid of Davidson’s Scottish and Northern Irish heritage, offering produce sourced across the British Isles, including fresh Cornish fish, and beef from Torloisk Highland cows, orchestrated using diverse techniques and flavours from around the world. Nuala’s forte is its pioneering take on hearty, Celtic-inspired dishes, such as suckling pig with fireplace cabbage, flamed clams in cider, clay-baked spider crab with Indian spices, and bone marrow doughnuts.

Downstairs the bar, which Davidson promises will serve “the best Guinness outside of Dublin”, and features an astutely curated, whiskey heavy cocktail menu, is designed with an affectionate nod to its traditional Irish pub heritage. Pictures hailing from the original Guinness archives in Dublin swing from the ceiling above a welcoming mahogany bar, accenting Nuala’s impeccable union of tradition and creativity.

The tenant acquisition team at Bruce Gillingham Pollard advised and secured the White Collar Factory site, developed by Derwent London, on behalf of their client Niall Davidson.