Pub food pop-ups

Clapham pub pop-up brings tapas with a twist

By Nicholas Robinson

- Last updated on GMT

Small plates with a twist
Small plates with a twist

Related tags Cheese Potato

Clapham pub the King & Co got a touch of Barcelona cuisine when prominent pop-up chef team Tiberi set up shop earlier this week to serve traditional tapas with a twist.

Small plates on the menu include Spanish classics such as patates bravas with hand-cut fried potatoes in a spicy sauce; black rice squid balls with aioli; to twists including escalivada and goats' cheese dumplings topped with romesco sauce, toasted sesame and spring onion.

The menu, which runs until the end of July, also includes Marcona almonds and Padrón peppers and a cheeseboard with regional cheeses as snacking options.

No stranger to street food

Photo - Tiberi Barcelona Munchies black rice squid balls
Black rice squid balls

Clapham’s King & Co is no stranger to street food pop-ups and hosted Japanese comfort-food concept Fowl Mouths earlier in the year, a residency that was extended in February until the end of March.

Melissa Thompson, head chef and founder of Fowl Mouths, prepared dishes including crisp panko-crusted potato korokke; teriyaki chilli wings; eight-hour braised miso short rib; pork belly Benedict with poached eggs and yuzu hollandaise; egg and bacon bun with tonkatsu brown sauce and molten chocolate sesame balls.

Street food was described as a “no-brainer” for wet-led pubs looking for a food option by Rob Stra, director of four-site pub group Electric Star.

Economics of hiring

Street food is the perfect accompaniment for more wet-led venues because of the economics of hiring kitchen teams and installing equipment, he added.

Pubs without a food offer could also get much better quality dishes from pop-ups than they could by making dishes in house, said Star.

“You get much better products and, ultimately, that’s what’s going to bring people back to your venue. You don’t always get that with a traditional chef. Whoever is in the kitchen, they’re not just being paid to make pizzas or burgers, you are getting someone who is invested in the business.”

Photo - Tiberi Barcelona Munchies 2

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