The Founders of Cool Hackney Restaurant Papi Will Open a New Pub and Dining Room in North London

Why It Matters

The opening signals a resurgence of boutique pubs in London’s competitive hospitality market, showcasing a shift toward sustainable, community‑focused dining that could attract both locals and food‑savvy tourists.

Key Takeaways

• Golden Tooth opens April 24 on Green Lanes
• 55‑seat dining room plus casual pub area
• Menu highlights bold, sustainable dishes with in‑house butchery
• Founders return after Papi closure, emphasizing community
• Offers Sunday roasts, oysters, and eclectic bar snacks

Pulse Analysis

London’s restaurant landscape continues to evolve as independent operators seek niche experiences that blend tradition with innovation. The Golden Tooth’s launch on Green Lanes taps into a growing appetite for neighborhood pubs that double as culinary destinations. By situating the venue in a historic building at Newington Green, the owners capitalize on the area’s vibrant foot traffic while preserving the cultural cachet of a classic public house. This strategic placement aligns with broader trends where diners favor authentic, locally rooted venues over homogenized chains.

Matthew Scott and Charlie Carr bring a proven track record from their former venture, Papi, which earned a reputation for playful, seasonal sharing plates. Their new concept retains that ethos but adds a sustainability layer, featuring an in‑house butchery and closed‑loop cooking practices. The menu’s eclectic mix—from currywurst and Bedfordshire clanger to turbot tranche and kid goat chop—reflects a willingness to experiment while staying grounded in British comfort foods. Such a culinary approach resonates with a demographic that values both adventurous flavors and responsible sourcing, positioning The Golden Tooth as a potential benchmark for future pub‑restaurant hybrids.

From a business perspective, the 55‑cover capacity balances intimacy with profitability, allowing the team to manage inventory efficiently and maintain high service standards. Opening four days a week reduces overhead while creating anticipation for the weekend crowd, especially with signature Sunday roasts and an oyster bar. If the venue successfully cultivates its community focus—dog‑friendly spaces, local collaborations, and a genuine pub atmosphere—it could set a precedent for other closed‑loop, community‑centric establishments seeking to thrive in London’s saturated market.