Two minutes with SESTA's co-owners Drew Snaith and Hannah Kowalski
SESTA will open on the site of the beloved Pidgin. What can fans of Pidgin expect from this new venture and what will remain the same?
Fans of Pidgin can expect the same levels of hospitality and care given to the food, with the same friendly faces of the Pidgin era, whilst serving a more relaxed style of cooking, focusing on live fire, designed to share and enjoy around the table.
What is a must order on the menu?
Our current favourites are the Nduja Scotched Olives, Flambee Mussels and the Mutton Bacon Ribs glazed with fermented garlic honey. Of our puddings we really cannot decide, we suggest everyone orders all the sweets as none of them are to be missed!
SESTA will also serve an interesting menu of natural wines - tell us about a couple of your favorites by the glass?
We're excited to be serving some English sparkling by the glass from Domaine Hugo, the perfect summer fizz to start with. As well as the new vintage of chardonnay, "Va Donc" by Domaine Ratapoil in the Jura. On the reds, sticking with the sun for now with some beautifully juicy gamay from Remi Sedes.