The Design District Canteen in London's Greenwich has announced its full line-up of food traders ahead of its 1 September opening.
The food hall forms part of a development described as London's first "permanent, purpose-built hub for the creative industries", and which will cater for more than 10,000 students, residents and daily visitors to the area.
It is centred around a transparent structure created by Spanish architects Jose Selgas and Lucia Cano and features a ‘tree canopy' for people to dine in.
An on-site Canteen Bar will offer cocktails, wines and craft beers on tap and by the bottle.
The full line-up of independent food traders is as follows:
Eat Lah Malaysian street food trader Eat Lah was founded in 2019 by husband and wife team Rob and Melanie. It serves dishes such as chicken rendang, satay chicken and spiced fried wings.
Already a regular trader at Greenwich market, Ehla specialises in Eastern Mediterranean food inspired by the cuisine of countries such as Egypt and Turkey. Its menu includes chicken shawarma; bulgar pilau bowls and daily baked pastries such as tahini pie.
Guasa serves Venezuelan cuisine and already has sites at Mercato Metropolitano and Old Spitalfields Market. It offers a simple menu of arepas with a variety of fillings and a selection of bowls with a base of black beans, quinoa, pico de Gallo salsa, fried plantain and a choice of meat or jackfruit.
Sugo specialises in Italian street food and serves dishes including arancini; pork ragu fritters; and sandwiches made with home-baked focaccia.
Raastawala Raastawala focuses on street food dishes from the North East of India, particularly Kolkata. Its menu includes a Kolkata Kati Roll made with naan bread layered with an egg and a choice of spicy lamb kebab, tandoori chicken or chickpea and homemade spicy sauces and salads.
Toasted by the Great British Charcuterie Sandwich and Cheese Bar Toasted already has a presence in Brighton and is making its first move into London at the Design District Canteen. It serves toasted sandwiches with fillings such as wagyu salt beef, Cornish lobster, and treacle-cured bacon, and dishes such as a Cornish gouda raclette with heritage new potatoes, fermented vegetables and pickles.