A chef who built up a loyal following with his first restaurant is back with a pub combining British food with his Scottish-Caribbean family heritage.

Chef and restaurateur James Cochran is launching The Brave in Essex Road, Islington, this December.

Mr Cochran's new venture aims to offer a modern twist on the traditional pub.

The Brave, formerly known as The Engle Field, will accommodate 50 customers across different dining and drinking areas.

This venture marks Mr Cochran's return after his flagship Upper Street restaurant, 12:51, closed in September.

Mr Cochran, originally from Whitstable, Kent, has gained experience working in Michelin-starred establishments like The Ledbury and The Harwood Arms.

His concept for The Brave takes inspiration from his childhood pub visits with his Glaswegian father, aiming to recreate that warmth and camaraderie in a contemporary setting.

Mr Cochran said: "We're creating something really special here at The Brave.

"It's not just a pub – it's a place where people can enjoy quality food and drink in a warm, authentic environment.

"My dad used to take me to the pub when I was a kid and I have happy memories of that time, so this feels full circle for me.

"And, given all the love we received from locals when we closed 12:51 this summer, it was a no-brainer for me to open something five minutes down the road."

The launch menu will feature dishes that reflect his culinary journey, Scottish-Caribbean family heritage, and love of British produce.

Mr Cochran will use seasonal, artisanal ingredients from top-quality suppliers, including Thornicrofts and Keltic Seafare.

This will be complemented by produce from his home in Kent.

The Brave is a collaboration between Mr Cochran and the Seven-Eighths Group, who manage east London establishments The Hemingway and Hunter S.

Michael Butt, overseeing the project for Seven-Eighths Group, said: "With James at the helm in the kitchen, The Brave is set to become the culinary jewel in the crown for the group.

"It's a space where the best of traditional pub culture meets innovation, and with an epic food menu from James, we can't wait to see the pub full of happy diners."