Dirty Bones Opens in Kensington

Dirty Bones, London’s newest dining destination, is now open on Kensington Church Street. Operating as a traditional hot dog stand throughout the day, by night, the venue will reveal a quirky twist.

The menu, created by group creative development chef, Ross Clarke (previously at the Fat Duck Experimental Kitchen), features a selection of playful takes on the classic American snack, using only the highest quality British sausage meat, and Dirty Bones own recipes. The dogs include: The Brit (served with treacle bacon, mature beer cheddar and English mustard); The Asian (served with kimchi relish, crispy seaweed and wasabi mayo), The Classic Yankee (served with yellow mustard, red ketchup and spring onions) and The Burger Dog.   Indulgent side dishes include triple fried fries, charred padron peppers, mac and cheese, and tomato and chorizo. The bones include: fried chicken in a spicy glaze which comes in both 1/2 stack and a whole stack; succulent Boston Ribeye Steak on the bone with the signature Dirty Bones glaze. The Milk & Cookies and Coffee & Doughnut desserts nod to traditional diner classics.

The drinks list features quirky cocktails such as the Dirty Bones Martini (olive oil washed Tanqueray, Lillet Blanc, Halidikili olives) and the Mutt’s Nuts (Woodford Reserve, cinnamon and vanilla infused maple syrup, Angostura bitters, lemon and apple juices).

The Dirty Bones concept has been developed by Rock EVC, a private fund set up to create exciting hospitality concepts and invests in young talent across the hospitality sector. Award winning British designer Lee Broom has worked closely with the founders to design the innovative, eclectic interiors of Dirty Bones, reflecting the venue’s unique concept.

With the dogs finally ‘unleashed’, Dirty Bones will bring a slice of raw originality to Londoners who love quality food, drink and much more.

20 Kensington Church Street, London, W8; dirty-bones.com; info@dirty-bones.com

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