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The Eagle (Farringdon)Widely recognized as Britain's first gastropub, founded in 1991, known for pioneering a casual approach to dining with top-quality ingredients in London's Farringdon area.
Sourdough bread is made using a sourdough starter, which is a leavening agent composed of naturally occurring yeast and lactobacillus bacteria. This fermentation process is responsible for the bread's characteristic sour taste and also contributes to its extended shelf life.
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Widely recognized as Britain's first gastropub, founded in 1991, known for pioneering a casual approach to dining with top-quality ingredients in London's Farringdon area.
Co-founder and chef of The Eagle Farringdon, instrumental in establishing Britain's first gastropub concept in 1991.
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