Downtown La Mesa’s emerging culinary scene will soon welcome the much-anticipated opening of Fourpenny House Ìý- a Scottish pub, restaurant and brewhouse soft opening tonight at 5pm in San Diego's East County.
Located in the heart of La Mesa Village at 8323 La Mesa Boulevard, Fourpenny House is a love letter to the individual histories that have culminated to create this unique and captivating space. From the staff, to the hand-crafted decor, to the food and bar menus, owner Peter Soutowood has created a space that pays homage to the crossroads of people, food and love in his life.Ìý
"After traveling back to Scotland, I was inspired by the landscape, the weather and the overall sense of home knowing this was where my family began their journey," saidÌýSoutowood. "I was also inspired, however, by the great courage it must have taken for my family to begin a new life in a new land and bring their milling business to the United States. I tried to replicate my family's craftsmanship in my architecture career, but after years in the field I came to realize I would need my own project to truly bring to life the vision I was seeking."
From his grandmother's kitchen to multi-generation trips to Scotland, Soutowood has deep roots in the values of heritage and food. From his walking stick door handle to the photos on the wall of his ancestors to the tartan pillows made by his mother, Soutowood has pulled tight the strings connecting his past and present. As an architect, he brings a singular vision to the space and his dedication to craftsmanship means that no detail is unnoticed and every texture and fitting is meant to feel just right.
That's exactly what Soutowood has done. Inspired by his family's milling business, Fourpenny House's offerings seek to explore all the ways a grain can be used, from food to beer. Fourpenny House features a small two-and-a-half barrel brewing system, which will be overseen by Head Brewer Davey Landeros. Unafraid to use his creativity, Landeros is excited to show the community what he has to offer, and in addition to his own beers he has curated a beer menu that will feature a diverse lineup of 20 local and national independent craft favorites.
That's exactly what Soutowood has done. Inspired by his family's milling business, Fourpenny House's offerings seek to explore all the ways a grain can be used, from food to beer. Fourpenny House features a small two-and-a-half barrel brewing system, which will be overseen by Head Brewer Davey Landeros. Unafraid to use his creativity, Landeros is excited to show the community what he has to offer, and in addition to his own beers he has curated a beer menu that will feature a diverse lineup of 20 local and national independent craft favorites.
"My priority when brewing beers for Fourpenny House is making sure that they're approachable by the casually interested all the way to the expert; clean beer is timeless after all," explained Landeros. "I want to ensure that our neighbors are comfortable engaging with the combination of the food and the beers offered. The beer styles will range from conventional and food-friendly to experimental, where unconventional and unique ingredients are used."
The talent behind Fourpenny's unique menu is Executive Chef David Chenelle, whose skills are set to raise the bar for dining in La Mesa.ÌýBorn in La Mesa, California and raised in Peru, Chenelle has been exposed to a vast array of cuisine since the age of six. At the age of 22, he secured a European-style apprenticeship under Chef Andre Lengacher at the San Diego Hilton in Mission Bay. By the age of 30, Chenelle became Executive Chef of Cavanaugh’s River Inn in Spokane, WA and now has over 20 years of corporate hotel experience in leadership positions under his belt.
"My philosophy and vision for Fourpenny House is to offer modern cooking with respect to traditional techniques, utilizing the best of the harvest, and executed with quality, heart and passion," said Chenelle.
With a rotating seasonal menu, guests can enjoy traditional favorites from the Motherland like the Fourpenny Ale Braised Mussels made in a clam broth with venison chorizo, onion, garlic and tomato, accompanied with the house made spent grain bread. Additional offerings include a variety of appetizers, sourdough flatbreads, savory entrees and desserts. Vegetarian and vegan options and a kid’s menu are also available.
To accompany the food, General Manager Dave Pressly, an English expat and a veteran professional to San Diego’s premier English and Irish pub scene, Ìýhas carefully captured a piece of Scottish heritage in each drink - with every cocktail named as a tribute to Scottish historical events and created with recipes using classic spirits and fresh ingredients to add a modern twist. Staff favorites include the Bloody Mary ‘Queen of Scots,’ made with Tito’s Handmade Vodka and Fourpenny’s secret Bloody Mary mix and The Wee Scottish Summer, made with Hendrick’s Gin, ginger ale and soda water with cucumber, lime zest.
The talent behind Fourpenny's unique menu is Executive Chef David Chenelle, whose skills are set to raise the bar for dining in La Mesa.ÌýBorn in La Mesa, California and raised in Peru, Chenelle has been exposed to a vast array of cuisine since the age of six. At the age of 22, he secured a European-style apprenticeship under Chef Andre Lengacher at the San Diego Hilton in Mission Bay. By the age of 30, Chenelle became Executive Chef of Cavanaugh’s River Inn in Spokane, WA and now has over 20 years of corporate hotel experience in leadership positions under his belt.
"My philosophy and vision for Fourpenny House is to offer modern cooking with respect to traditional techniques, utilizing the best of the harvest, and executed with quality, heart and passion," said Chenelle.
With a rotating seasonal menu, guests can enjoy traditional favorites from the Motherland like the Fourpenny Ale Braised Mussels made in a clam broth with venison chorizo, onion, garlic and tomato, accompanied with the house made spent grain bread. Additional offerings include a variety of appetizers, sourdough flatbreads, savory entrees and desserts. Vegetarian and vegan options and a kid’s menu are also available.
To accompany the food, General Manager Dave Pressly, an English expat and a veteran professional to San Diego’s premier English and Irish pub scene, Ìýhas carefully captured a piece of Scottish heritage in each drink - with every cocktail named as a tribute to Scottish historical events and created with recipes using classic spirits and fresh ingredients to add a modern twist. Staff favorites include the Bloody Mary ‘Queen of Scots,’ made with Tito’s Handmade Vodka and Fourpenny’s secret Bloody Mary mix and The Wee Scottish Summer, made with Hendrick’s Gin, ginger ale and soda water with cucumber, lime zest.
Fourpenny House soft opens tonight and will host its grand opening celebration on Saturday, April 7. For more information, visit and check out the opening menu below.Ìý
