ETM founders aim to open ‘fully sustainable’ London pub

The pub will include an on-site micro-brewery and a micro-distillery producing gin and the owners say beers will be served fresh from tank to glass, cutting out the keg, cask and bottling processes.

To increase the sustainability of the site, fish farmed and served at The Long Arm will be fed on waste grains from the brewing process, then the waste from the fish tanks will be used to fertilize the herbs and other plants that will be used to flavour gin and food served on the premises. 

Tom and Ed Martin of ETM – owners of 13 city gastropubs and bars, including The Long Arm – plan to open the pub on East London’s Worship Street later this month.

Fresh food and beer​

Working with the Craft Distilling Business, the company will also be distilling its own small-batch gin and creating natural extracts that will be used in cooking and in their beers. 

Fresh food will complement the beer offering with a menu featuring craft burgers along with bar snacks such as fish tacos, chilli salt squid, croquettes and Mexican sopes​ – a thick tortilla topped with meat and vegetables.

Ed Martin said: “Our Long Arm Brewery in Ealing has been producing exceptional beers and our latest opening combines my passion for brewing with my love of hospitality.”