Tasca is a year-long kitchen residency by Head Chef, Josh Dallaway and Sommelier, Sinead Murdoch. It opens on 1st March at new bar, Cav in Bethnal Green. Tasca is a love letter to their travels, inspired by the dining cultures of Portugal and Spain with the food focusing on regionality and produce. The wines are 80% female-founded and half of the wine list is from Portugal and Spain.
The idea for Tasca came naturally to couple Josh and Sinead after spending extensive time in Portugal, Spain and the South of France. The two embraced the relaxed yet social dining cultures across the Iberian Peninsula. The often family-run restaurants offer a warm welcome, laid back atmosphere and celebrate local produce. Tasca aims to emulate these values.
As with any traditional tasca, all diners are welcome, whether popping in for a quick snack and a glass, or a lingering celebratory meal. Dishes are a playful take on the food that most delighted the couple on their travels. Simplicity, seasonality and working alongside trusted suppliers such as Shrub, Henderson and Mr Txuleta help guide the evolving menu.
A short selection of pintxos and petiscos are a permanent fixture at Tasca, such as Cantabrian Anchovy & Kumquat Gilda and the inventive Jambon Beurre Gilda, inspired by the french sandwich. The Cachorrinho is similar to a hotdog and originates from Porto. Tasca’s take is an unmissable Pork & Prawn version with Scarlet prawns, Ossau Iratty cheese and Piri-piri oil. It’s then chopped into pieces to enjoy with a glass of wine. As with any traditional tasca, Josh calls on preservation and fermentation, with some of his ferments years in the making. Cornish shellfish is served in a sharp escabeche; a preservation technique of marinating in vinegar, oil and spices. Sharer dishes include a satisfying dish of Cured British Tuna with Fried Eggs and Crispy Potato. Dorset Clams are bathed in a Bilbaína style sauce consisting of burnt garlic, dried chillies and Tasca’s own cider vinegar.
Just two desserts make the perfect after dinner sweetener. Chocolate crema is finished with olive oil and sea salt. Tasca’s unconventional Bikini sandwich is an ingenious interpretation of the Barcelona classic. Tomme de chevre cheese, Iberico ham is pressed between thin brioche and cooked until crisp, then smothered in smoked maple syrup and a salted goats milk ice cream.
Sinead’s carefully curated wine list unreservedly celebrates women. 80% of the list is founded or made by women; unheard of in London’s wine scene. The list features wines produced in Portugal, Spain and also wider Europe. Sinead focuses on wine makers using sustainable farming practices, with natural and low intervention wines making a big appearance. Wines are guaranteed to be full of character, showcasing the stories of the strong women across the list. For example, Laura Aillaud in the Luberon, whose journey started as a Sommelier and now makes incredible terroir driven wines. Or Esmerelda Garcia in Santiuste who took over her remote family vineyard producing small quantities of wine from vines as old as 210 years.Josh has been cheffing for 15 years with a formative two years spent under Sebastian Myers at Sager & Wilde, and his first Head Chef role at Silver Lining. For the last seven years, he’s been nomadic, spending time holding kitchen residencies across London and abroad. The most notable being Brunswick House, Bar Bruno, 107, Half Cut Market and Gallifet Art Centre in Aix-en-Provence.
Sinead worked in cocktail led bars before moving to London restaurants. She then spent an extended period during the pandemic in Southern Spain and across Portugal. She fell into vineyard work, discovering a new love for low intervention and sustainable wines. On Sinead’s return to London she formally trained in wine, whilst managing front of house at Sarap Bistro, Renegade, and most notably as General Manager of Bistro Freddie. In the summer of 2024, Sinead naturally progressed into the role of Head Sommelier, curating the hyper localised wine list at Gallifet Art Centre in Aix-en-Provence where the couple led the food and wine programme. Sinead is also part of the Suppher collective; an inclusive supper club powered by women with 100% profits going to charitable organisations.
The couple met whilst working together at Sarap Bistro.
Cav is founded by Chris Tanner, co-founder of Dram London, and Edwin Frost, formerly co-founded Islington’s Half Cut and Shoreditch’s Oranj. The team have designed an elevated cocktail menu that delivers crowd-pleasing favourites with a contemporary twist. The menu is split into three distinct sections to cater to all tastes and occasions: the first showcasing light and refreshing One-Sip cocktails delivering a single, impactful taste; the second, a curated list of Signature Cocktails which takes on the classics; and finally, Sharers which include 12-15% ABV spirit-led cocktails.
