Food & Drink
Created from a tangle of culinary adventures, the food at the Beat Hotel will expand your sensory horizons as much as the music and art programme. Throughout the weekend, the restaurant, food stalls, and BBQ will be hosted by Berber & Q, Nomad, and Le Jardin, who will be serving local and global dishes, including Moroccan salads, grilled meats, tagines, and vegetarian options. As well as all this, you can pick up snacks all day without leaving the poolside.
Incredible local produce in the hands of some of the most exciting chefs around
Guest chefs from some of the most exciting restaurant ventures – Niklas Ekstedt and Salon– will create a series of grand banquets each day, bringing their signature styles to bear on local ingredients and inspirations.
Some refined and unusual liquids to wash all that goodness down? Take your pick from a signature drinks list drafted by our resident bartenders; cool down with a frozen cocktail, or get hip to our specially-roasted ‘Beat Brew’ coffee. Plus, of course, as much fresh mint tea as you could want.
Hundred House Coffee
Hundred House Coffee are speciality roasters originally hailing from London and now based in the rural hills of Shropshire. Combining expertise with passion, they source, roast and supply unique coffees from small holds around the world. Working from a converted barn – in a yard shared with other rural-living, speciality-driven food producers – HHCo support the arts through industry. Working with a variety of artists, designers, musicians and writers, they also collaborate with public galleries, along with art and design entities, to create spaces that invite learning, social and cultural dialogue along with progressive and refreshing approaches to coffee as commodity.
Hundred House Coffee
Berber & Q
Berber & Q Grill House was born in an old taxi repair shop in 2015, housed in a beautiful converted railway arch in Haggerston, East London. The menu takes inspiration from all over the world, but with a bias towards the ingredients and flavours of the North Africa, across the Levant and Middle East, as well as a firm nod towards American barbecue culture. A second restaurant, Berber & Q Shawarma Bar was launched on Exmouth Market in 2016, inspired by the streets and cafes of Tel Aviv. Favouring vegetables as much as meat and fish, Berber and Q cook over live fire, as they put it “because it makes food taste better”. Championing simple, honest cooking with loud colours and big, bold flavours, the restaurant prides itself on laid-back hospitality in atmospheric settings.
Berber & Q
After having enough of what he describes as “ultratrendy molecular gastronomy”, Niklas Ekstedt scoured culinary history books to revive traditional Swedish techniques, ditching electricity and gas in favour of burning wood as the only heat source in the kitchen. By burning a variety of different woods as fuel, Ekstedt achieves different flavours and nuances in the food. In his restaurant, Ekstedt, food is cooked in a wood-fired oven or stove and directly over the flames of a fire pit – the only things powered by electricity in the kitchen is the ice-cream machine – while specially designed chimneys are used for smoking and baking. Rather than limiting the his culinary reach, this back-to-basics approach has led to a new style of cooking that has taken the Nordic food movement in an interesting new direction. Niklas brings his mastery of cooking food on the the fire to the Beat Hotel Marrakech.
Tucked away in the heart of the Marrakech souks, Nomad was designed by interior architect Romain Menier as a re-imagining of the spirit of Morocco in the (Beat generation era) 1950s and early 60s. Perched above the Spice Square, the restaurant offers dining in cosy salons, or across two sun terraces overlooking the medina’s rooftops. Nomad’s dishes are distinctly creative and dynamic, incorporating traditional local flavours and international dishes with a modern Moroccan twist. See, for example, calamari marinated in cumin served with a dash of spicy harissa, or saffron-scented date cake with salted caramel ice-cream. Nomad prepare to serve an array of their signature dishes and one-off specials for the Beat Hotel Marrakech.
Founded by chef Nicholas Balfe in 2012, Salon may have started out as a humble pop-up above a deli in a former hairdressers, but it has grown to become a leading creative force in the London restaurant scene. A two-floored affair, Salon serves seasonal and inventive food in a relaxed setting in Brixton Village market. With a fuss-free approach to fine dining, the small-but-perfectly-formed upstairs restaurant serves an ever-changing set menu of either four or seven courses. Meanwhile, the premises has expanded to include a downstairs bar, serving snacks and sharing dishes, and an artisanal wine shop next door. Having previously run the Beat Hotel’s restaurant at Glastonbury, Nicholas and his team represent at the Beat Hotel Marrakech, bringing his global approach to Moroccan ingredients.