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Something Curated highlights five of the most exciting restaurant pop-ups and residencies happening in London this September, taking a closer look at the chefs behind the tempting food offerings.

10 Heddon St. || Chris Leach & David Carter

David Carter of Smokestak and Chris Leach of Petersham Nurseries and Kitty Fisher’s have taken over 10 Heddon St. with a restaurant residency. It’s an Italian-inspired eatery with a British influence focusing on hand-made pastas and in-house butchery and charcuterie. Diners can expect to start with snacks of focaccia and salumi, alongside a range of small plates like fried ciccioli with apple ketchup or a grilled peach salad with smoked almond and ricotta salata, before tucking into a range of wonderfully fresh pastas.

Túbo Logier at P. Franco || Túbo Logier

Clapton favourite P. Franco’s current guest chef Túbo Logier takes over the induction hobs from Anna Tobias. Logier arrives from Luca, the British-Italian restaurant by the Clove Club team in Clerkenwell. Before moving to London for a job at the Clove Club, the Vietnam-born chef who grew up in Belgium, trained at In de Wulf and Chambre Separee in West Flanders, under the direction of Kobe Desramaults. Be sure to try Logier’s Beetroots, Seaweed Broth & Coastal Plants.

Liu Xiaomian at The Jackalope || Charlene & Linda Liu

Szechuan noodle specialists Charlene and Linda Liu have garnered long queues for their spicy Chongqing cooking. The duo explain, “Xiaomian actually refers to a group of plain noodles seasoned with soy sauce, garlic, chilli oil, ginger, Sichuan pepper etc. The real essence of Xiaomian is its unique spicy taste of chilli oil, which we proudly are making at home with our secret recipe.” They’ve settled into the kitchens at Marylebone pub The Jackalope for the near future, serving delicious, freshly made wontons, spicy noodles and slow-cooked pork with Chinese vegetables.

Whole Beast at Great Guns Social || Sam Bryant & Alicja Specjalna

Sam Bryant and Alicja Specjalna, previously of Coal Rooms, are using flame, smoke, ember and ash to achieve subtle variances in flavour and texture, like pyromaniac sommeliers, matching different woods to different cuts for maximum taste. The pair pride themselves on using every element of the animal to ensure that absolutely nothing is wasted – fat, bones, offal and all. The duo celebrate their Norfolk and Polish heritages to create menus with both provenance and frugality over live fire.

Peppeckish || Guiseppe Comino

Starting life as an intimate supper club in his own home, Peppeckish is an Italian pop-up run by born and bred Neapolitan Giuseppe Cimmino, currently serving at The Hill Station cafe in Telegraph Hill, equidistant between Nunhead, New Cross and Brockley. It’s running on Wednesday and Saturday evenings and the menu changes weekly, but you can expect dishes like crumbly, savoury salumi, ricotta made by Kappacasein dairy, and a sumptuous radicchio risotto, among other delights.

Feature image via 10 Heddon St.

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