London-based cocktails connoisseurs Scout place sustainability at the heart of the menu, with British ingredients, house ferments and zero waste food offerings. Relocated from Shoreditch to Hackney, the bar's creator Matt Whiley welcomes more guests to experience his inventive concoctions with a second bar underneath the venue, Gold Tooth. It is here that Whiley's kegged cocktails are available, with four changing cocktails on tap for those seeking a quick fix. 

Recognised as one of London's top mixologists, Whiley has established himself through his work with Talented Mr Fox, as well as creating five award-winning bars in the capital. With simplicity at the heart of its ethos, Scout's menu adapts to the seasons, featuring 12 cocktails split into five categories that incorporate natural elements such as birch sap, butternut squash liqueur, bee pollen, truffled aquavit and sea fennel Bombay Sapphire. There are also signature ferments, beers and wines available. To accompany the drinks, small tasters are on offer alongside a growing menu of food from a recognised chef of the two Michelin star Hélène Darroze at The Connaught that is yet to be disclosed.

Furthermore, Scout will soon develop a focus on art, supporting London-based The Rugman, whose work will be on display and the bar will also host monthly evening galleries.