Cochran, who stepped away from his role as executive chef at Islington gastropub The Brave in March after just four months, has created the new food menu alongside a refreshed wine and cocktail list.
Dishes will ‘champion fresh, seasonal ingredients’ with starters including the chef’s signature crisp buttermilk fried chicken with jerk spiced hot honey glaze; and beer battered oysters dressed with bresaola ox sauce.
Larger plates will range from jerk spiced, slow braised shoulder of mangalitza pork with chanon beni chimichurri and sweetcorn; to crisp potato dumplings with wild mushrooms and wild garlic sauce; and cured and torched Cornish mackerel with hazelnut tahini, lardo and grapefruit.
The new drinks menu will feature classic cocktails alongside new creations such as the Tokyo Drift that mixes Tidal rum and Rosso vermouth with orange and seaweed; Loosen Mai Tai made with Cuban rum, Discarded banana rum, coconut and orange liquor; and Pop Tart, a milk punch-style cocktail mixing three tequilas, cherry and kefir.
This is the second new venture announced by Cochran in as many weeks.
Earlier this month, less than 24 hours after his departure from The Brave was confirmed, it was revealed that Cochran would be one of the first on the roster at Kitchen No. 8, a rotating chef concept within the newly-launched Boxhall City.
Cochran oversaw the opening of The Brave back in December, with the launch menu designed to reflect the former 12:51 chef’s culinary career, which includes stints at The Ledbury and The Harwood Arms, and his mixed Scottish-Caribbean family heritage.
The Essex Road pub has subsequently appointed former Gordon Ramsay chef Stephen Bunch to run its kitchen.
Little Bat was founded by Richard Wynne as sister bar to his Callooh Callay bar in Shoreditch and opened in 2016.