In this episode of GuildSomm: Into the Glass, we chat with Kevin Smith and Nelson Daquip of Beast & Cleaver in Seattle about beef, butchery, and non-classic wine pairings.
Kevin Smith is originally from London, where he discovered the joy of cooking early in life. He found his way to butchery and in 2019 opened Beast & Cleaver with his wife, Polly. Their latest venture is Little Beast, which is focused on traditional London pub fare, using the whole animal. Kevin was a James Beard nominee for Best Emerging Chef in 2023.
Nelson Daquip moved to Seattle from Hawaii and fell into wine while working at Seattle's iconic Canlis restaurant, where he worked his way up from food runner to wine director. He joined the Beast & Cleaver team last year to curate service and beverage for both Beast & Cleaver and Little Beast.
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Kevin Smith is the co-owner, with his wife, Polly, of Beast & Cleaver and Little Beast in Seattle, Washington. Beast & Cleaver has been named a top Seattle restaurant by Seattle Met, Eater, and The Infatuation. Little Beast was a James Beard Award nominee for Best New Restaurant. Kevin is originally from southeast London. Prior to opening Beast & Cleaver, he worked at Seattle's Rain Shadow Meats and The Butcher's Table.
Learn more about Beast & Cleaver.
Learn more about Little Beast.
Follow Kevin on Instagram.
Nelson Daquip moved to Seattle from Hawaii and fell into wine while working at Seattle's iconic Canlis restaurant. After starting as a food runner, he quickly made his way up to the role of wine director, which he held for nearly two decades, overseeing a Grand Award-winning wine list and mentoring many sommeliers. Nelson joined the Beast & Cleaver team last year to curate service and beverage for both Beast & Cleaver and Little Beast.
Follow Nelson on LinkedIn.
Follow Nelson on Instagram.