Acme Fire Cult, the live fire kitchen from Andrew Clarke and Daniel Watkins, has opened a permanent restaurant, with a covered and heated terrace, at 40FT Brewery in Dalston. Here the pair are taking the concept to the next level by collabing with Steve Ryan of 40FT, to use beer brewing by-products in their cooking – hello Acme Marmite and hot sauce made from beer-soaked chillies. The menu showcases veggies, dayboat fish, and native breed meat from regenerative farms, with dishes like grilled leeks with pistachio romesco; char siu of monkfish with jalapeno verde & grilled sea vegetables; and smoked shortrib (glazed in molasses made from 40FT Eccles Cake Stout), mustard greens, beef fat cream & ancho koji flatbread. And the restaurant has ten beer taps pouring fresh brews, with 40FT knocking up a special edition beer each month to go with the menu.