Nathan Perrin has been the head chef in The Lexington’s kitchen for the last six months. You might recognise him as one of our faithful bar staff because that’s where we found him, pouring drinks whilst quietly harbouring his culinary aspirations. When the time came to revitalise the menu the search didn’t even get out the front door before his bright ideas were making our mouths water.

Nathan started cooking in restaurants in West Yorkshire at 15 before going to train under Simon Shaw at acclaimed Spanish restaurant El Gato Negro in Ripponden. As soon as he turned 18 he spent a year in Paris working at the original Rose Bakery on Rue des Martyrs before returning to the Rose Bakery London at Dover Street Market. It was this move to London along with a bunch of Yorkshire mates and a shared love of pies which inspired him to launch his successful ‘Pie Tapas’ pop-up shortly before taking over the Lexington kitchen.

Pie Tapas hasn’t been forgotten, every Saturday throughout October it takes over The Lexington’s kitchen, delivering hungry gig-goers parcels of pastry housed magnificence. There’s the artistic lamb, apricot and cumin, the traditional spring chicken, leek and tarragon and multiple forward thinking veggie options mean that there’s no shortage of options.

Pie Tapas epitomises Nathan’s belief in the Lexington kitchen, previously a functional machine that fed bands and punters decent if, at times, uninspiring grub. As he himself says, “The Lexington is known as a great place to watch bands but there’s no reason why it shouldn’t be a fucking great place to eat.”

So whether or not you’re a fan of pies you should definitely see what Nathan’s got cooking on the regular menu and you might be pleasantly surprised.