5 Restaurant Pop-Ups & Residencies To Try In London This December
By Something CuratedSomething Curated highlights five of the most exciting restaurant pop-ups and residencies happening in London this December, taking a closer look at the chefs behind the tempting food offerings.
Supa Ya Ramen || Luke Findlay
After a successful stint of sold out supper-clubs, the demand for experimental ramen has been heard. Ex-NOPI, Patty & Bun and double Michelin starred Hand & Flowers chef Luke Findlay is running his own underground ramen restaurant. It only takes place on Saturday nights, with four one-hour sittings, and just six people at a time. To book seats, DM him on Instagram.
Seb Myers at P Franco || Seb Myers
P Franco hosts chef Seb Myers, who has worked in London at Viajante and Chiltern Firehouse, among other restaurants. Most recently he has been based in France, with residencies in Paris and last working in Auberge de Chasignolles. At his east London residency, diners can expect modern and dynamic, French focused food, well suited to natural wine. Some dishes likely to make an appearance will be red mullet and onion tartine; cuttlefish rice and bergamot, and pork rillettes with pickled turnips.
Emile || Damian Clisby & Nick Gibson
Former Petersham Nurseries chef director Damian Clisby and Nick Gibson, owner of London gastropub the Drapers Arms have opened a wine bar in Shoreditch. The venture, named Emile after Clisby’s grandfather, will operate for six months at 26 Curtain Road. The menu, which changes everyday, will feature dishes including, pecorino, pear, pumpkin and speck; potato and butter ravioli with porcini; venison loin, Kalibos cabbage, plum and thyme; and chocolate, hazelnuts and olive oil.
Four Legs at The Compton Arms || Ed McIlroy & Jamie Allan
Chef Jamie Allan, who has worked at Hill & Szrok on Broadway Market and Paris’ Le Chateaubriand, joins Ed McIlroy from Bao Fitzrovia to helm Four Legs at The Compton Arms. The focus here is on quality, local, British ingredients with the chefs stating that, “Four Legs bucks the current trends, championing meat across its concise changing menu.” Offering seasonal British fare with modern European and Asian elements, organic produce comes from Keats Community Organics in south east London, and fresh bread from E5 Bakehouse.
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.
Kiln at Peg || Ben Chapman
A special mention – over the weekend, chef Ben Chapman and his restaurant Kiln took over Peg. He wrote on Instagram, “We’re working on a menu of some Kiln classics, some dishes we miss from eating in Thailand and haven’t made here, chef Song Soo is bringing some homemade kimchi to serve with steamed seafood and braised mangalista belly. Chef Toshi is aging wild mallard in shio kojio and there’s black pudding.” Though sadly this was a one-day affair, Peg regularly hosts special events with guest chefs and collaborators, so keep your eyes peeled for more details in 2020.
Feature image via Emile