The story
The Eagle in London anchors the gastropub landscape, noted for its enduring commitment to quality European dining. Restaurant manager Michael Belben and chef David Eyre launched the venue on Farringdon Road in 1991 after failing to secure funding for a traditional restaurant. They responded to a market dominated by expensive beer and poor wine by introducing big flavours and rough edges, bringing top-tier ingredients to a casual space that has resisted gentrification over three decades.
Edward Mottershaw has steered the kitchen since 2004, succeeding founders Eyre and Tom Norrington Davies. His cooking draws heavily from Italy and the Iberian Peninsula, executing gutsy country dishes that reflect the restaurant's European roots. The grill chef updates a chalkboard menu twice daily, cooking orders at a rate of up to one per minute. Patrons often return for the bife ana rump steak sandwich, a staple present since opening day, while seasonal rotations offer plates like roast pork belly served with braised peas and celeriac.
The beverage programme follows a strict manifesto to remember the pub's core identity. Paul Boutinot curates a wine list where Spanish selections take precedence, pairing well with the Iberian influences on the plate. Draft taps feature ales from Marston's and Charles Wells, supplemented by craft keg supplied by alumni who established the Hackney Brewery. Non-alcoholic options highlight ginger beer mixed with fresh lime and the venue's renowned rock shandy, known for its refreshing quality. Free seating is available at small tables and bar stools lining the perimeter.
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