The Duke’s Head Food Monthly

Kitchen open from 6pm – 10pm, Monday-Thursday & 12pm-10pm Friday-Sunday with takeaway available. Bookings welcome.

Due to our size, we only allocate so many tables for bookings, with a 4 person minimum for any reservations. Please send a contact number when enquiring.

*Every Monday: Small Beer Pizza

Now Serving: 



Starters and snacks

Buffalo browns £4.95

Baby hash browns smothered in Franks hot sauce, iceberg and blue cheese ranch.

Seitan bites  £5.75

Seitan chunks, Ted’s chip dust, iceberg and vegan aioli

Popcorn chicken £5.50

Southern fries chicken bites, Ted’s chip dust, iceberg and mango mayo

Hotcorn chicken £5.95

Southern fried chicken bites with Franks hot sauce and blue cheese ranch

Side of Skin on fries £3.95

Skin on fries with Ted’s chip dust and aioli 

Cheesy Fries £4.95

Seasoned skin on fries smothered in melted cheddar and Red Leicester 

Brisket Fries £7.95

Seasoned skin on fries with BBQ brisket, melted cheddar, sour cream and chives

Burgers and tings

Fries with any burger +£2.00

Classic Burger £9.95

6oz marinated dry aged burger, baby gem, beef tomato, red onions, a slither of pickle and a brioche bun.

Cheese Burger £10.95

As the classic burger with the addition of a slice of creamy Emmental 

Bacon Cheese Burger £12.00

As the cheese burger with the addition of 2 pieces of smoky streaky bacon

Ted’s Chicken Burger  ££9.95

Lightly dusted buttermilk chicken pieces Emmental cheese and home made slaw, finished with our own top sauce in a brioche bun.

Ted’s Fish Finger sandwich £9.95

3 chunky battered fish finger, Emmental and home made tarslaw. Finished with our special fish finger sauce in a brioche bun. 

Vegan BBQ Mushroom Burger £9.50

Marinated portobello mushrooms, baby gem, beef tomato, red onions and a slither of pickle. Vegan cheddar and a vegan brioche bun.

Just missed:




Fiercely Authentic Southern – Mexican Food

Hanok Korean BBQ


Plate London


Guinea Fowlers




Planet Patty


Indie & West


Lord Of The Wings


Caracas Baby. Sunday 13th to Friday 1st June.

Ugly Dumplings. Saturday the 5th to Saturday the 12th .

Mei Mei’s Street Cart- April 30th – May 4th

April: Sho Foo Doh


March: Elote


February: Tangys Tasty Stuff


January: Malt + Pepper


December: What The Dickens


November: Zoe’s Ghana Kitchen


October:  Daja Chicken

September: Sticky Beaks

August: Cuepoint

Cue Point – Pop-up BBQ smokehouse

July: Lord of the Wings

June: Prairie Fire

May: Cucina Rustica

April: Slow Fire

March: Le Bao

February: Rarebits


January: Division 194

New Orleans inspired street food.



Season is a neighbourhood restaurant cooking good quality, honestly sourced produce with a minimum of fuss.


November: Chalé! Let’s Eat



October – El Marinero



September – Soul Food Sisters



August – Backstreet Dinerbackstreet


July – Allihopa



June: Prairie Fire


May: BBQ Dreamz

April: Squid Kitchen



March – Tiberi



February – Pulled


British free range meats, slow roasted to perfection, served in a golden brioche bun and topped with seasonal, crunchy slaws and homemade sauces.
“It’s everything you hope for…it’s not often you find yourself fighting an urge to take a bite from a strangers plate to try the rest of the menu.”
Shouting From The Cheap Seats.

January – Deeney’s

deeneysDeeney’s was founded in the Summer of 2012 by Paddy and Carol. Carol was born and bred in a Scottish café and has spent her whole life cooking tasty food for the people around her. It all started on the markets in London where the ‘Macbeth’ haggis toastie built up a cult following across town. Toasties are the signature dish, alongside the new McGurken burger, classics like Macaroni Pie, finished off with a deep fried battered Mars Bar. Look out for Burns Supper specials.


December – Stake Haus


STAKEhaus is a steak house in its purest form. We aim to serve up great steak and chips in a way that is just as affordable as it is delicious

November – Le Bao

lebao-logoLe Bao offers bao buns with a twist. Our baos are made using free range meats and an unique recipe of rice flour and soy milk buns.


October – Capish?

capish-logoCapish bring a taste of Little Italy to the London streets. Their flagship Meatball Hero and Chicken Parm sandwiches capture the Italian connection, but there’s also an ever changing specials menu which includes a superb Braciole Sandwich with Rare Breed Steak.  @Capishfood

September – Meat Heads

meatheadsMeatheads meatballs are made with free range British meat, packed full of flavour and served up in sumptuous sauces pulling influences from around the globe. Served with salads, sides and fries!


August – Claw


Britain exports roughly 80% of our precious crabs to Europe so  Claw thought it was about time to bring it back to British plates. They specialise in hand-picked Devonshire crab but also serve up fresh, seasonal seafood with a twist.


July –  El Patron

elpatronJesus Anorve, of El Patron, delivers a genuine experience and the true taste of Mexico to our July kitchen. Expect fresh and authentic flavours, homemade chips and dips alongside classic favourites. No Old El Paso here


June – Howard’s Meat

Howard’s Meat Co. is a Texas style barbecue company focused on bringing wood smoked meats to London. Having studied under one of the best pit bosses in Austin (and thus the world) they serve the best brisket, ribs, pork shoulder and smoked sausage in the city.


May – Colombian Street Kitchen

Colombian-Street-KitchenCrispy empanadas, succulent tamales and delicious frijoles are just some of the mouth-watering classic dishes that will be served by Colombian Street Kitchen throughout May.


April – Oh My Dog!


Hand-crafted Heritage Breed Frankfurters and The Best Toppings in Town!


March – Tiberi



Tiberi are Marc and Pau, two friends who set up this project inspired by their passion for the extraordinary flavours of their country’s traditional cooking tp provide a selection of their favourite Catalan dishes, from the deep flavours of the seaside to the rich rustic cooking of inner regions.

 February – Rotli Crew



Explore an eclectic British Asian menu infused with spice and flavour, served up in the Rotli Crew’s own inimitable style

January –  The Beefsteaks



The best grass-fed, native breed, dry-aged British beef, cooked over sustainably sourced English lump wood charcoal.

 December – Pulled

“It’s everything you hope for…it’s not often you find yourself fighting an urge to take a bite from a strangers plate to try the rest of the menu.”
Shouting From The Cheap Seats.

November – The Bell & Brisket

The Lord Rupert sandwich at The Duke’s Head – #8 Best Dish in London – Time Out