ELLC adds whisky still under ‘ambitious’ plansBy Amy Hopkins
The East London Liquor Company is set to implement a new whisky still, extend its warehouse and open a restaurant as part of the firm’s “most ambitious” growth plans to date.
The Bow Wharf-based distillery, which opened in 2014 and already features a bar and bottle shop, is set to increase production with a third whisky still.
It has also built a new restaurant as part of efforts to create a “more well-rounded visitor experience”. The restaurant will be headed by William Dennard, former chef at White Rabbit and Rebel Dining Society, and will have an emphasis on Italian food, with a pizza oven and seasonal sharing plates.
A menu of drinks has been designed to complement the food on offer, with sections dedicated to amaro, fernet, vermouth, wine, cocktails and beer.
The restaurant has been designed by Michael Sodeau, mirroring the interior of the bar next door. It will officially open on 21 June.
“Every detail of the restaurant has been carefully curated and selected to reflect the incredible history of spirits production once enjoyed in Mile End,” said Sodeau. “We’re excited for the space to become a design destination in its own right.”
ELLC said it hopes to restore the Mile End area to its former glory as a “celebrated area of spirits production”, last seen more than 100 years ago with the Lea Valley Distillery.
In January this year, ELLC launched the Barrel-Aged Gin Programme – a “pioneering” range comprising four “experimental” bottlings which will be rolled out throughout 2016.