Dalston’s legendary Cookes, reborn by exale brewing.
Exale Brewing has breathed new life into the iconic Grade II-listed Cooke’s Pie & Mash Shop on Kingsland Road, transforming this much-loved Dalston landmark into The Black Eel - a vibrant, multi-layered cultural and social destination that’s now firmly part of the neighbourhood.
Behind the preserved shopfront, the pub unfolds into a series of distinctive rooms: a buzzing main bar, games areas with darts and shuffleboard, karaoke, relaxed lounge spaces, and flexible hire zones - all designed with atmosphere and versatility in mind. Every corner offers something a little different.
Out back sits one of East London’s biggest hidden gems: a huge beer garden with tucked-away seating, space to celebrate, a pétanque court, and loads of greenery.
Whether it’s a birthday, a big night out, or just a sunny afternoon, The Black Eel is built for people who want more from their local - more space, more atmosphere, and more ways to enjoy it.
IN THE KITCHEN
Riley’s is a project from chef Billy Fisher - an ingredient-led, Mediterranean-inspired kitchen in residence at The Black Eel. Expect confident, seasonal cooking that hits the spot, with a menu built around bold flavours and deeply comforting plates.
Small dishes set the tone, from fried new potatoes with mayo, grilled courgette with feta and chilli, to marinated tomatoes with goats’ curd. Mains lean into crowd-pleasing comfort: pork ribs with hot honey, braised chuck with flatbread and oregano, a proper cheeseburger with mustard onions, and a much-loved pie and mash, done properly.
Desserts keep things indulgent, with a rich chocolate torte, Basque cheesecake with toffee sauce, and a winter Eton Mess.
On Sundays, Riley’s brings roasts to the table — roast pork belly, beef sirloin, or celeriac with hazelnut crumb — all served alongside the full à la carte menu. No need to choose between the classics and everything else.