Shillelaghs at hand for the wee dander to Old Street for school night shenanigans. Dry January doesn’t apply to Irish launches. “It’s Ginuary,” muses amusing muse Annabel P. Time for a cèilidh. Nuala is Niall Davidson’s microcosm of Irish craic next to Derwent London’s White Collar Factory. The talented part Northern Irish part Scottish chef cut his teeth at St John Bread + Wine and the Chiltern Firehouse: Nuala is his first restaurant. The motif is a redhaired colleen – presumably the enigmatic Nuala?
There’s all the rage all day all night all week naggins and nosh to be had; a high five to the best of Irish – and British – bistronomy. The kitchen is run by Colin McSherry, a Fat Duck and Dinner alumnus. When you’re finished the scampi fried quail’s eggs, Jerusalem artichoke crackers and pear cream with grated orange and mushroom or clams in pistachio beurre blanc cooked on a brick lined wood fire in the middle of the 75 cover restaurant, you can stretch the night in the underground bar.
Once you’ve refuelled on Irish whiskey punch or downed a kick-ass Manhattan Serve (10 year iold single malt, Armagnac, Palo Cortado, squash seed oil, honey) in one of the timber panelled snugs, live music will entice even the most shrinking of violets to join in the Hibernian hooley and dance like dervishes till dawn. Tonight’s musical highlight is Conor Scott singing Zombie. Oh, and for those midnight munchies there’s always Tayto crisps.