The boys behind Krankbrother have created an informal space under the arches of Hoxton Station tipped to be the summer hotspot. 

Beagle's head chef James Ferguson shares one of his favourite warm weather recipes: Crab and Samphire Salad.


1 x medium cock crab

200g British marsh samphire

1 x cucumber

50g rocket

Handful of chopped dill

Juice of 1 lemon

200ml extra virgin olive oil

1 x clove garlic finely chopped


Cook the crab in boiling salted water for 10 minutes, pick out the white and brown meat and keep separate.

Peel and deseed the cucumber and slice thinly.

To make the dressing combine the brown crab, lemon juice and garlic in a bowl. Whisk in the olive oil in a steady stream to form an emulsion and season.

Combine the crab, cucumber, rocket and dill in a bowl and coat evenly with the dressing.