Kitchen open from 4pm – 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.
Fiercely Authentic Southern – Mexican Food
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
February: Tangys Tasty Stuff
January: Malt + Pepper
December: What The Dickens
November: Zoe’s Ghana Kitchen
October: Daja Chicken
September: Sticky Beaks
Cue Point – Pop-up BBQ smokehouse
July: Lord of the Wings
June: Prairie Fire
May: Cucina Rustica
April: Slow Fire
March: Le Bao
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 Diner
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
Deeney’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
Le 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 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
Meatheads 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
Jesus 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
Crispy 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
November – The Bell & Brisket
The Lord Rupert sandwich at The Duke’s Head – #8 Best Dish in London – Time Out