rogues_ldn

rogues_ldn An Intimate neighbourhood restaurant serving an ever-changing selection of small seasonal plates and natural wines centred around the best British ingredients.

Daddy’s back.Prepping our braised hispi cabbage with smoked bacon, caesar dressing and boquerones.Come by and say hello.
09/06/2026

Daddy’s back.

Prepping our braised hispi cabbage with smoked bacon, caesar dressing and boquerones.

Come by and say hello.

Regulars, repeat offenders, and people of excellent taste.A little roundup of some of the lovely lot who keep coming bac...
26/05/2026

Regulars, repeat offenders, and people of excellent taste.

A little roundup of some of the lovely lot who keep coming back to Rogues, again and again. Plates cleared, glasses raised, elbows on tables, sauce on sleeves, and all the good stuff in between.

Running a restaurant is not always easy, but having people choose to spend their evenings with us, bring their mates, celebrate their birthdays, order the thing they had last time, and then tell us they’ll be back next week, makes it all feel very worth it.

You are the reason we are still here. You are the reason we get to keep cooking, hosting, pouring, laughing and doing the job we love.

So thank you. Genuinely.

We’ll keep the good stuff coming. Rogues x

Happy Days. We’re still open on Mondays - for those who refuse to let joy be rationed to just two days a week.From 5:30P...
11/05/2026

Happy Days. We’re still open on Mondays - for those who refuse to let joy be rationed to just two days a week.

From 5:30PM every Monday, we’re giving 20% off food for our friends in hospitality and Royal London Hospital NHS staff.

Same Rogue menu. Same excuse to make Monday feel a little less Monday. Pop by!

Rogues x

(Discount details: Drinks not included. Just bring your latest payslip as proof of eligibility. Royal London NHS staff, please bring ID too.)

Port fans… we’ve been waiting to bring a port by the glass to our menu for some time, planning it in line with the chill...
19/10/2023

Port fans… we’ve been waiting to bring a port by the glass to our menu for some time, planning it in line with the chilliest days of the year. We are decidedly sacking off that idea because while the good things in life may be well-worth waiting for, we think waiting since 1985 is waiting long enough.

We’ve been lucky enough to get our hands on one bottle of Fonseca 1985 vintage. Whether you’re a connoisseur or just enjoy a glass as much as the next person, you’re in for a treat with this.

This sweet, rich, tantalising ol’ gal is older and wiser than every single member of the Rogues team and probably has a longer finish…

So while we’ll do our best not to let you down, she promises she never will.

The bottle is ready and waiting for your drinking pleasure, highly recommended alongside our cheeseboard over candle-light. Yeesh.

The second Gentrification FM x Rogues podcast episode is now available for your listening pleasure!Stella of sat down w...
06/10/2023

The second Gentrification FM x Rogues podcast episode is now available for your listening pleasure!

Stella of sat down with Zac and the highly anticipated next guest of our podcast collaboration, Mr Ben Marks, at his favourite Boozer in Newington Green; Army and Navy.

I won’t give away any spoilers but we thought it was about time you all got to know the man outside the comfort of his teeny weeny (BUT highly functioning..) Perilla kitchen.

The link is in our bio and on Spotify for you to listen to. Hope you enjoy it! Which fairly decent cook would you like to get to know next? Which of you pan-handlers has the minerals to sit in the hot seat?

Love, Stella and Rogues x

To continue the team introductions in order for you all get to know the people feeding and drinking you at Rogues, I int...
21/09/2023

To continue the team introductions in order for you all get to know the people feeding and drinking you at Rogues, I introduce you to Daniel ‘Kadz’ Kadiata.

The man who knows the most about both the floor and the kitchen. Initially, Kadz joined us in the kitchen on pot-wash, but has since lent his hand to pretty much every role the restaurant has to offer.

Winning the title of both Chief plate-breaker and Ultimate Charmer of guests, Kadz and his many accolades can slip under the radar despite being an integral part of our weeny restaurant.

Thus, in walks his newest title: Employee of the Damn Month.
Big up the boy who does it all (including breaking things).

If there’s ever a shortage of the beloved Bovril Butter accompanying your bread course, look to Kadz and maybe check his cholesterol levels.

I leave you with some words from a review left on Google by a wonderful guest recently:

“And my thanks also to the server who brought over our freshly made madeleines with a glib ‘bibbity bobbity boo, chocolate madeleines for you”.

- Kadz.


Hi!We’re celebrating Orange Wine Day on Friday 6th October. We did not make that up, it exists. No-doubt created by some...
15/09/2023

Hi!

We’re celebrating Orange Wine Day on Friday 6th October. We did not make that up, it exists. No-doubt created by someone in the Hackney area, but alas not us. We’re in Hackney though, so we quite like orange wine. We think you do too based on Daniele’s depleting wine-stock.

The event will celebrate orange wine through a specially created sharing menu and orange wine pairing. Each course of the menu is inspired by the region that accompanying wine is from.

What’s the crack I hear you ask? A five course sharing menu with an accompanying orange wine pairing at £100 per person (excluding service charge).

We’re going old-school for this event. Bookings will open tomorrow at 12pm via email.

Please email [email protected] to park your behind on one of our seats.

The menu is below:

Bites:
Fried duck schnitzel, celeriac slaw.
Potato blini, cured sea trout, crème fraîche, lemon.
Spätzle, gruyère, parsley.

WINE: Mon Blanc Jurtschitsch, Kamptal, Austria.

Potato and thyme sourdough, Bovril butter, pickled walnut.
Coco bean and Toulouse sausage cassoulet.

WINE: Coste Rousse Thalia Orange, Languedoc, France.

Plates:

Whole baked mackerel, sour cream, cucumber.
Rattle potato and Alsace bacon salad.

WINE: Enderle and Moll Weiss ins Grau, Baden, Germany.

Duroc pork loin, romesco sauce, baby leeks.
BBQ hispi, pisto, confit egg yolk, aioli.

WINE: Ruiz Jimenez, Ingenium, Rioja, Spain.

Dessert:

Walnut and honey sponge, pear, lemon thyme ice cream.
Spiced madeleines.

Emails are open for any and all questions! Bombard me ! It’s my favourite thing! 😬

🧡🍊🍑☄️💥🔥🧡

This adorable couple is Chef Jake and Chef Zac.They very much love each other and so it’s hard for them to grow their li...
22/07/2023

This adorable couple is Chef Jake and Chef Zac.

They very much love each other and so it’s hard for them to grow their little family. But it’s time. Not only for the kitchen but the whole squad.

We are now hiring a full time chef, full time bartender and part/full time floor staff.

Benefits list included but not exhaustive:
-Staff meals
-Enough time to have a beer and actually sleep before your next shift
-Discounted meals if you choose to s**t where you eat
-Cost price wine
-Join the fam (we do actually get along… the above pic for serious reference.)

For the chef position please email [email protected]

For the front of house positions please email [email protected]

More info on request by email.

Come and get involved.

Rogues x

We have just got our hands on a fine piece of kit, the Coravin. Meaning, we are able to offer some of our most special w...
29/06/2023

We have just got our hands on a fine piece of kit, the Coravin. Meaning, we are able to offer some of our most special wines by the glass without affecting the wine itself.

This Chateau Le Puy ‘Émilien’ 2020 is a classic Bordeaux blend produced from 50 year old vines. It’s well-balanced and has a subtle oak-finish.

This is a purely classic Bordeaux style showcasing the best that St Emilion had to offer yet is made by a pioneering producer who has been making organic wine since the 1600s and Biodynamic wine since 1988. As of 2021, only 1.4% of Bordeaux vines are cultivated using biodynamic methods so this is a rarety and testimony to how special this bottle is.

If you don’t lean towards ‘natural wine’, challenge accepted. This will blow your damn mind.

On the menu by the glass as of today, for an extremely limited time!

Hope this gets you goin’.

P.S. Freddie’s tasting notes from his wine tasting attached. Spittoon stayed clean, clearly. 10/10. 😉



Meet Daniele, our new Sommelier. Dani brings his handcrafted Italian wooden shoe trees (I had to google the name) to wor...
08/06/2023

Meet Daniele, our new Sommelier.

Dani brings his handcrafted Italian wooden shoe trees (I had to google the name) to work every day to protect his trainers after he changes into his smart polished black shoes for service and vice versa, while the rest of our shoes are kicked off in the corner, tangling themselves up.

Only a Roman can deliver that level of suave, and it is reflected in his quality of service. We’re lucky to have him, and your palette will be too.

Dani’s bringing some beautiful wines on to our menu and we can’t wait for you to try them. If you sign up to our newsletter, we’re going to feature a couple new bottles Daniele is excited about at the moment as well as some more suave facts about our ultimate favourite geezer.

Drink responsibly (?).



Address

460 Hackney Road
London
E29EG

Opening Hours

Tuesday 6pm - 12am
Wednesday 5:30pm - 12am
Thursday 6:30pm - 12am
Friday 5:30pm - 12am
Saturday 12pm - 3pm
5:30pm - 1am
Sunday 5pm - 11pm

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