Nape by Cannon & Cannon to launch in Camberwell, February 2017

“Nape”:

  1. The back of a neck.
  2. The English name for coppa, a traditional cut of Italian pork salami, made from the dry cured muscle running from the neck to the 4th or 5th rib of the pork shoulder.
  3. A cured meat bar, bottle shop and deli from British Charcuterie company Cannon & Cannon launching in February 2017 on Camberwell Church Street.

Nape is the first site from the team behind Borough Market based British cured meat curators Cannon & Cannon.

The cured meat bar will be a casual but stylish south London joint where guests can come for a snack, glass of wine and selection of charcuterie, or stay all night feasting on the extensive range of cured British meats.

Nape will open initially as an informal pop-up between 8-24 December, offering a selection of cured, air-dried and smoked meats, along with carefully curated list of wine and beer, which will serve as taster before the site opens in full in early February 2017.

The menu will be simple and largely meat focused. Many platters and plates will let the likes of Hackney-made Fennel and cubeb pepper salami and Gloucester Old Spot loin speak for themselves. There’ll always be a plain but outstanding plate of House Nape on offer.

Other meats will be embellished and enhanced for interest. For example, expect: Cured, air-dried West Country beef with hazelnuts, rapeseed oil and tarragon; Port and juniper cured, air-dried and smoked mutton with pickled walnuts; plus British ‘nduja and London honey on toast.

Smaller items to pick at include Pork and fennel salami from East Sussex; Duck, pork and Sichuan pepper sausages; and Veal, lemon and thyme sausages, both made in Monmouthshire, along with smoked almonds, pickles and a Bread Ahead bread basket.

The bar will also offer toasties, such as Welsh sobrasada, cow’s curd and pickled fennel and Wiltshire ham with Keen’s cheddar and leeks. Other dishes such as Shaved fennel and tarragon, Bitter leaf salad and Curd and herb oil will also be available, with Bread Ahead supplying doughnuts for anyone with a sweet tooth.

Nape will have a selection of excellent wines on tap from O.W. Loeb, plus a variety of low intervention ‘natural’ wines and ever changing list of specials from Les Cave de Pyrene and Indigo Wine, alongside a carefully selected list of beers, many of them brewed within London.

The design will be paired back and simple – the ground floor room will provide space for around 45 people in a mixture of booths, bar stools and standing room. There will also be a downstairs tasting room accommodating 12-15 people, open to all when the bar is busy, as well as being available for tastings, events and private bookings.

Many of the meats will be available to takeaway, sliced to order. Refillable takeaway bottles will be available for the wine, and many of the beers will also be available to takeaway. A small retail section will feature goods sourced from renowned local suppliers such as Vadasz Pickles, Bread Ahead and Paxton & Whitfield cheese.

Notes for editors:

21 Camberwell Church Street, SE5 8TR

@napelondon on twitter and instagram.

www.napelondon.com

info@napelondon.com

Opening times:

Monday – Thursday 5pm – 11pm

Friday – Sunday Midday – 11pm

Cannon & Cannon is a retailer and distributor of the very best British cured meat. Since 2010, they have been at the forefront of the British charcuterie revolution, linking with an ever expanding number of quality artisan producers from England, Scotland and Wales, and selling their amazing produce on their market stalls online and to the restaurant, delicatessen and events trade. Cannon & Cannon also offer a catering service and run tasting evenings, talks and hands-on classes at from their base at Borough Market.

Sean Cannon formed Cannon & Cannon in 2010 with his brother, Joe. Growing up in rural Norfolk in a community of small holders with a passion for organic, hand reared food led to the brothers’ enthusiasm for British charcuterie.  Joe stepped away from the business in 2014 and Sean joined with new business partners Ed Smith, Jamie Wallace and Richard Harding, with the aim to develop the company’s rapidly expanding wholesale operation, an online platform, event catering and Meat School.

For further information please contact Ianthe Cox-Willmott at Gemma Bell and Company on i.cox-willmott@gemmabellandcompany.com or 020 7354 0100