London Hackney Wick Restaurant Guide

This lively microbrewery with a large canal-side terrace in Hackney Wick, directly opposite Olympic Park, is “perfect on a sunny day” – and a pretty safe bet year-round for “decent pizzas and a good selection of beers”, including unfiltered ultra-sustainable ales brewed in-house. Its ‘White Building’ premises, a printworks that became a squat, hosts a range of weekend events.

2024 Review: “Tom Brown’s single-minded passion for fish and seafood shines through” at his “mecca of fine dining” – a post-industrial space “tucked away not far from the canal” in “wondrously trendy Hackney Wick”. “We love its informality and the friendliness of the staff” who give “detailed descriptions explaining the provenance of each dish” from “a stunning menu”. “So, get your skinny jeans on, tousle that beard (man bun optional) and go!” Top Menu Tip – “fabulous crab bun with pear hoisin”; “shrimps in a sort of panna cotta, decorated with sprouting herbs and vegetables… inspired”.

“Innovative, with a fantastic zero waste ethos” – Douglas McMaster claims to have created ‘the world’s first Zero Waste restaurant’ in this high-ceilinged post-industrial space, in Hackney Wick’s ‘White Building’ (above the Crate brewery). It’s currently celebrating its 10th year, although about half that time was spent in Brighton, and – notwithstanding its Green Michelin Star – it’s never made quite the waves in the capital that it perhaps deserves. Feedback remains limited on its funky sustainable fixed menu for £75 per person. (A main dish might be the choice of Merit mushroom, koji porridge, electric dairy or Fosse Meadow chicken, buttermilk, and sea kale.). For fans, though, this “…couldn’t be better. Service is awesome and the dining room has a top vibe. Great value too”.

Part of a hip project for London’s fashionistas on ‘Fish Island’ beside the Hertford Union canal in Hackney Wick – this newly opened (May 2024) café sits at the foot of a converted block by the water that’s part of a campus with studios, manufacturing, co-working and venue spaces. One of the founders was a former high-up at The Ginger Pig whose meat features on the wide, easygoing and brunch-friendly menu presided over by chef Craig Johnson (formerly of Arbutus and The Corner Room). Coffee is from local roastery Bad Coffee.

Sourdough institution that opened in a London Fields railway arch 15 years ago, and now owns its own farm in Suffolk growing heritage strains of wheat to mill on site for ultimate freshness. Its profile received a boost in spring 2025 when it opened this new in-house café at the V&A’s new East Storehouse museum near Hackney Wick overground, serving a seasonal menu of pastries, breakfast, sandwiches and salads.