The Eagle
Owner: Michael Belben
Background: The pub was launched in 1991 by Michael Belben and David Eyre. With its tiny open kitchen, next to the bustling bar, little has changed at the Eagle in the past 16 years. A cracking pub atmosphere where the food does the talking. Chefs who have worked at the Eagle include Tom Norrington Davies and Trish Hilferty.
Head chef: Ed Mottershaw
Annual turnover: £750,000
Covers: 65
Average covers per week: 1,000
Wet:dry split: 45:55
Best-selling dishes: Bifeana (marinaded steak sandwich); feijoada (pork & bean stew).
New for 2008: To increase the proportion
of lunchtime bookings from Monday to
Friday following the success of the pilot
in 2007. This is important as they predict
a loss of about 20% of potential custom
when the Guardian newspaper moves in September 2008.
Best business idea in 2007: To break with one of our founding principles, and take a limited number of reservations. We will take bookings for groups of six or more as long as they arrive at the beginning of a session: 12.30pm at lunchtime or 6.30 in the evenings. We limit these to about 20% of our capacity.
On the menu: Chick pea soup with jamon, chorizo and winter greens; Arista (roast belly pork, fennel, parsley & garlic); smoked haddock chowder; risi e bisi (pea risotto); braised wild rabbit with rosemary, cream & lemon.
Chef's favourite ingredients: old bread in soups, such as ribollita in bean & cabbage soup; slow-cooked lamb shoulder with Cyprus potatoes, pecorino & Parmesan.
Best-selling beer: Charles Wells Bombardier Bitter, Red Stripe Lager.
Best-selling wine: Artesa Rioja Crianza 2003
Three reasons why your pub stands out from the crowd: It's the first! The food is consistently excellent. Great value.
The Eagle 159 Farringdon Road, London EC1R 3AL % 020 78371353
