Hackney Coterie is an independent restaurant that is focused on zero waste, small plates, creative food. We love what we do and enjoy creating a positive and fun environment.
Anthony Lyon, who's career spans from working at Hakkasan, The Electric and being general manager of Hix - Soho, Soho House - White City, and The Wolseley, Piccadilly.
Esteemed Sommelier and Kikisake-Shi Master of Sake, Kelvin McCabe, previous roles include Group Head Sommelier UK for Yauatcha and Wine Buyer and Beverage Director of the Adam Handling Group.
Dominic Auger is the Head Chef at Hackney Coterie, after previously working for HIDE - Picadilly, and Scully restaurant - St James.
Set in an old warehouse our venue has a 60 cover restaurant, bar, terrace and an event space.