New London restaurant Tasca to open in March

A new restaurant, Tasca, is set to open at a new bar, Cav, in London Bethnal Green on 1 March. 

Tasca will be a year-long kitchen residency by head chef Josh Dallaway and sommelier Sinead Murdoch. 

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 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 and Tasca will try to emulate it. 

Dishes are a “playful” take on the food that most delighted the owners 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 will be a permanent fixture at Tasca, such as Cantabrian anchovy, kumquat gilda and the jambon beurre gilda, inspired by the french sandwich. 

Sharer dishes include cured British tuna with fried eggs and potato, and Dorset clams served in a Bilbaína style sauce consisting of burnt garlic, dried chillies and Tasca’s own cider vinegar. 

For desserts, chocolate crema finished with olive oil and sea salt, or tomme de chevre cheese and Iberico ham pressed between thin brioche and cooked until crisp, then smothered in maple syrup and a salted goats milk ice cream. 

Dallaway has been a chef for 15 years with a formative two years spent under Sebastian Myers at Sager and 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.

Murdoch 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 where she fell into vineyard work. On her return to London she formally trained in wine, whilst managing front of house at Sarap Bistro, Renegade, and as general manager of Bistro Freddie. 

In the summer of 2024, she 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. 

The couple met whilst working together at Sarap Bistro.