Like every month, September is packed full of exciting new restaurants, bars, pop-ups and street food carts. Here are a few restaurants that we are particularly looking forward to trying. 



From bread and wine to beer and beef – Kentish Town has a new restaurant on the way. Beef & Brew is taking over the former Pane Vino site on Kentish Town Road. While its focus will be beef, it would be classed a high end steakhouse, think Flat Iron with an emphasis on cheaper cuts such as rump, onglet and the good old flat iron steak.

The concept comes from Head Chef and co-owner Jessica Simmons who helped set up the kitchen at the London Fields Brewery, Murano and the Whitechapel Gallery Dining Room.  Simmons’ time working at the brewery means that all the beer will be stocked with the finest local ales and craft beers in the area.

In regards to the menu, expect rare roasted rump caps salad with roasted and pickled carrots, salt brisket served with leeks mustard cream and for the vegetarians, a beer cheese melt.

We can’t wait.



Poco began in Bristol and their first London outpost will soon be arriving in Broadway Market. Poco will thrive to use seasonal, local and organic produce where possible, but additionally meat will be cooked from nose to tail and the 10 per cent of produce that is sourced beyond Britain’s borders will be delivered by non-air freight from Europe. Poco have boldly stated that their restaurant will be “London’s first fully fledged 90 per cent waste-free restaurant”.

Though the menu will change frequently, diners might order courgette fritters with soured raw cream, deep-fried oyster with kelp aioli or chargrilled apricots with whipped ricotta. As for the restaurant itself, environmentally favourable materials such as reclaimed timbers and clay-based paints have been used in its construction. We’re excited to see how this turns out.



Coming to Dalston is a new restaurant billed as a casual dining Jamaican restaurant, Rudies, which is aiming for “traditional Jamaican cooking presented with a contemporary twist.”

Their focus will be on authentic jerk. These dishes will be marinated for 24 hours in their secret blend of herbs and spices, then smoked using pimento and sweet wood and finally cooked over coals in traditional jerk drums. There will also be a rum bar too. That will be central to the main room and will serve rum cocktails based on retro classics like the Daiquiri as well as featuring a large selection of Jamaican rum including Appleton Estate, Wray and Nephew and Monymusk.

We love the sound of their Jamaican Lobster patties, a posh twist to the colourful menu.

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