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
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.”
