Pickled Fred

Pickled Fred is an exciting Pan Asian restaurant and bar in the heart of Shoreditch. Many dishes are Vegan, Vegetarian and Gluten Free friendly.

Pickled Fred | Restaurant | Greater London | Vegan Vegetarian Friendly

http://pickledfred.co.uk

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Shoreditch meets Asia - Flatbreads and Fermentations at Pickled Fred

Review analysis
food  

So dinner at Pickled Fred, king of the fermented food, is really right up my street.

We get to Shoreditch early, and take a walk around Brick Lane, before heading to Pickled Fred for dinner.

If you looked at the number of people in here tonight, you might think that Pickled Fred has been open a while.

After the mackerel, we make a pit stop at Malaysia with a rich and redolent Beef Rendang, and a side of sticky rice… Then we move to the Middle East, and try the chermoula aubergine flatbread, jewelled with harissa and sumac lamb shoulder.

All in all it’s been a meandering and explorative meal at Pickled Fred.

pickled fred is your new best friend - London On The Inside

Review analysis
food  

If you love a good pickle, Pickled Fred is gonna be your new best friend.

Opening in Shoreditch this September Pickled Fred is a brand new bar and restaurant with a focus on (you guessed it!)

The Asian-inspired food menu will be made up of snacks, small plates and flatbreads with dishes including a Jackfruit Scotch Egg with masala mayonnaise, grilled octopus with harissa chickpeas, black tahini, pickled red onions and preserved lemon, and Beef Shin & Bone Marrow Rendang with pickled red chillis and crispy shallots.

When it comes to drinks you can expect an innovative cocktail menu featuring Fred’s Preserver (Green & Black Peppercorn infused vodka, preserved strawberry & rose petal wine, Suze and Aperol) and the Smoking Goat (Butter-washed Tequila, Mezcal, pineapple, sweet basil and agave).

And if you want a piece of Pickled Fred at half price, you can get 50% OFF all food between 30th August – 3rd September during their soft launch period.

Pickled Fred | A New Pan-Asian Spot with Killer Cocktails

Review analysis
food  

This new pan-Asian spot is apparently named in honour of a monkey who was intent on stealing pickles.

Now they’ve returned safe and sound (pickles intact), and are ready to bring you… THE FOOD Thanks to head chef Dan Borham – who’s built up a wealth of experience on the street food circuit with traders like Zoe’s Ghana Kitchen – the menu’s based around small plates and street snacks; so you’ll find flatbreads (and vegan-friendly chickpea pancakes) stuffed with banh-mi or lemongrass poached prawns, jackfruit scotch eggs with masala mayonnaise, lotus root crisps with avocado aquafaba, and grilled octopus with harissa-marinated chickpeas.

He’s mixing up numbers like the Smoking Goat, with butter-washed tequila, pineapple, sweet basil and agave; and Fred’s Preserver, with green and black peppercorn-infused vodka, Aperol, preserved strawberry and rose petal wine.

NOTE: Pickled Fred is open for dinner Weds-Sat as well as lunch on weekends.

Pickled Fred | 61 Hanbury Street, E1 5JP Like getting in a pickle?

Pickled Fred, Shoreditch, London: Restaurant Review - olive ...

Review analysis
drinks   food   menu  

Our expert restaurant review of Pickled Fred, a hip Shoreditch restaurant that’s all about pan-Asian sharing plates, quirky cocktails and pickling A quirky, pan-Asian restaurant in Shoreditch that specialises in inventive pickling and veggie-friendly cooking.

The pan-Asian restaurant is an ubiquitous creature in London, but there are plenty of details that distinguish Pickled Fred from the crowd.

Pickled Fred also boasts a good pedigree: the brainchild of friends Ben Lusty (formerly of Som Saa) and Can Turker (Berber & Q, Hawksmoor), their head chef Dan Borham is a graduate of London’s street-food scene, previously cooking at the likes of Zoe’s Ghana Kitchen, Fleisch Mob and Sub Cult.

Ben and Can’s globetrotting travels have made their mark on Pickled Fred’s menu, too – the name of the restaurant refers to a wayward, pickle-stealing monkey that the pair encountered on a trip to the Philippines – where you’ll find twists on Asian and Middle Eastern dishes and ingredients.

Drinks expert Can has created a cocktail menu full of intriguing, off-beat creations – Fred’s Preserver (green and black peppercorn-infused vodka, preserved strawberry and rose petal wine, Suze and Aperol) was a pleasingly dry, fruity number, while the Geisha’s Tipple – plum and Sichuan gin, basil/tarragon sherbet, egg white and orange blossom – was sour and fragrant, displaying an imaginative use of ingredients and flavours that seems to be Pickled Fred’s calling card.

Pickled Fred, London, Spitalfields. Book now!

Review analysis
food   staff   drinks   menu   ambience  

Great food, staff and was a lovely meal!

There is a great selection of food including plentiful vegan options alongside vegetarian, fish and meat, so it couldn’t be better for a group with mixed dietary requirements or preferences.

The food is exciting, portion size is good, the ambiance of the restaurant is warm+cultured and the staff have the perfect balance of friendly and professional.

We will definitely be recommending Pickled Fred to friends, and will be back to finish trying out the cocktail menu and will try more of the food menu.

We had a great evening here, the owners made us feel really welcome in addition to such a nice atmosphere - interior done really nicely, great music and well lit, with fantastic drinks and food - inventive flavourful menu for both, with a broad variety of choice for taste & dietary preferences.

Pickled Fred in Spitalfields | Restaurant review – The Upcoming

Review analysis
menu   drinks   food   desserts   ambience  

We started with some cocktails, which were without question all of excellent quality, with everything we tried being delicious, but also novel without being gimmicky.

The Jackfruit Scotch Egg – something of a signature for the restaurant – tastes excellent although not especially of jackfruit, and yet the whole thing is somehow bizarrely meaty, with the fruit breaking down into an almost pulled pork texture.

The grilled octopus was cooked without fault, with a great flavour and phenomenal texture; however, the harissa-marinated chickpeas that were served alongside didn’t really add much to the dish, with the pickled red onion and preserved lemon providing plenty of flavour and acting as a foil to the octopus.

A Coconut Milk and Turmeric Pannacotta with mango coulis and crystalised ginger had a good flavour, but a graininess to the texture which was slightly unappealing, and the large pieces of crystalised ginger on top looked a bit clumsy and made for awkward eating.

With an interesting menu, excellent cocktails, and a reasonable price point, this restaurant is well on its way.

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