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The Caterer

Just opened: Dirty Bones, London

05 March 2014
Just opened: Dirty Bones, London

With a menu from chef Ross Clarke (previously of the Fat Duck Experimental Kitchen), this restaurant offers a playful take on the classic American hotdog and ribs using high-quality British meat.

Opened 14 January
Owner Dipak Panchal, Rock EVC
Development chef Ross Clarke
Average spend £20-£25
Designer Lee Broom
Capacity 90
Typical dishes Hotdogs including the Brit (treacle bacon, cheddar and English mustard) and the Asian (kimchi relish, crispy seaweed and wasabi mayo); "Bones", such as fried chicken in a spicy glaze; triple-fried fries; milk and cookies, and coffee and doughnuts
Typical drinks Dirty Bones Martini (olive oil-washed Tanqueray, Lillet Blanc, Halkidiki olives)
Address 20 Kensington Church Street, London W8 4EP
Telephone 020 7920 6434
Websitewww.dirty-bones.com

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