Kricket to close original POP Brixton site as it seeks a permanent location
The ‘Last Supper’ event to celebrate the last official day of trading will take place at the Brixton site on Saturday 27 May.
It will serve a range of the restaurant’s ‘greatest hits’, including Keralan Fried Chicken, Bhel Puri, Crab Meen Moiliee, and Hake with Malai sauce; plus a selection of signature-spiced cocktails.
Kricket was originally launched in a 20-seat shipping container at street food market and start-up area POP Brixton, by founders Will Bowlby and Rik Campbell in June 2015.
It has since made its name serving Indian-inspired dishes with a seasonal-British approach, and opened its first permanent site, in London’s Soho, earlier this year.
The Soho site will remain open while the team searches for a new, larger, permanent Brixton venue.
“When we opened Kricket Brixton in June 2015, we never could have anticipated the overwhelming support that we have continued to receive from locals, fellow traders and even chefs,” say Bowlby and Campbell.
“POP provided a great opportunity, allowing us to bring our interpretation of Indian food and flavours to London and we’re sure it will continue to exist as a brilliant platform for others that are there. We couldn't have asked for a better place to open our first restaurant, and whilst we will be focusing our attention on our restaurant in Soho for the time being, we hope to return to Brixton one day soon – it’s the ‘Last Supper’ for now at least.”
Kricket has been backed by the White Rabbit Growth Fund, a hospitality investment vehicle founded by Chris Miller.
"We are so proud and excited to see our friends at Kricket all grown up and ready to move out," a spokesperson for POP Brixton says."This is what POP Brixton is all about, helping talented and ambitious people get their big ideas off the ground. We are only a temporary project, here to offer the space and support that small businesses need to grow and get ready for bigger and more permanent opportunities. When Rik and Will joined us two years ago, they were first time entrepreneurs who had never run a restaurant, and just look at them now! For us, it's great evidence that our model is working. Now we can't can't wait to watch them take over the world."
