Nest first opened in Hackney in 2018 before relocating to Shoreditch in 2023.
It was the first restaurant co-founded by trio Johnnie Crowe, Luke Wasserman and Toby Neill, who went on to found the now Michelin-starred and Green Star Restaurant St Barts in Farringdon.
Over nearly a decade, Nest became known for whole-animal cookery and its monthly changing tasting menu, using produce sourced solely from British small-scale farmers and fishermen.
The move to Tavern marks a shift in format, moving away from tasting menus and instead focusing on British cooking designed for more informal dining.
Kirsty Easterbrook, previously sous chef at St Barts, will take on the role of head chef and will work alongside executive chef Brendan Appleby, formerly head chef of St Barts, overseeing the kitchen with Crowe.
The menu will centre on British dishes, beginning with snacks such as puffed pig skin with smoked cod’s roe; lamb scrumpets with mint; Tavern sausage with curry sauce; Louët Feisser oysters with yuzu kosho; and a rose veal sweetbread burger.
Larger dishes will include turbot with English sparkling wine sauce; lamb or hogget with anchovy and gem lettuce; Welsh Wagyu rib of beef with mushroom ketchup and bone marrow sauce; and Tamworth pork chop with cider and mustard.
Tavern’s beverage offering will include classic cocktails and beer on tap.
“Nest has been a hugely important part of our story for nearly a decade,” says Crowe.
“We are incredibly proud of what it became, first in Hackney and then in Shoreditch.
“Tavern is about taking everything we believe in about British produce and translating it into a fun way of eating that we all personally love.”
The site will relaunch as Tavern on 28 April.