Chef Tom Griffith’s Brighton pop-up Flank is confirmed to open its debut London site at the development, alongside new openings from Breddos Tacos and Nordic smokehouse Rök.
The market is relaunching next month with a modernised Kitchens space, which will trade seven days a week.
The Kitchens will open on 13 October and marks the first phase in the redevelopment of the market floor.
The space will be transformed over the next six months with a new line-up of over 100 independent, local traders and an events programme which will be announced in spring 2018.
“We want to put Old Spitalfields Market back on the map as one of the most exciting and lauded destinations in London” says Nuno Mendes
“In an age where retail is becoming much more impersonal and en masse, we want to re-establish that unique connection between traders and consumers, creating a more rewarding and personalised experience.”
The ten traders occupying The Kitchens will be:
- Berber and Q will offer Middle Eastern and North African cuisine. Menu items will comprise rolled shoulder of lamb Mechoui with blackened chilli sauce and bread & butter pickles on flatbread, alongside favourites from their flagship arch in Haggerston including the cauliflower shawarma with tahini, pomegranate and rose.
- Breddos Tacos, the London-based street-food company, will be serving tacos. Each day, the masa corn will be ground fresh, and toppings will comprise options such as BBQ duck, tamarind, piloncillo and burnt onion.
- Bar Barbarian will offer Asian dishes made using local and seasonal produce. Their signature will be Sichuan Mapo Tofu, made using ingredients sourced from Chengdu.
- Dumpling Shack, another street food outfit, will be serving the Shengjianbao dumplings they have become known for, alongside new home-made dan dan noodles.
- Flank, originally a Brighton-based pop-up, will serve nose-to-tail beef cookery over an open fire. Chef Tom Griffiths hinted at the new pitch in an Instagram post in August, but has only just revealed the location. He will be serving twists on British dishes such as wild mallard with fermented peanuts.
- Happy Endings will be serving a range of ice cream sandwiches and desserts, such as ’the Naughty One’ - salted caramel and miso parfait between layers of chocolate Guinness cake.
- Rök, will provide Nordic inspired dishes such as smoked duck leg bun with lingonberry jam, as well as fish and vegetarian dishes. Drinks will include low alcohol home brewed mead, fennel wine and cider.
- Thousand Knives, from the team behind Dalston Japanese restaurant and music venue Brilliant Corners, will be serving Japanese small plates. Offerings will include vegan and non-vegan Japanese food made using traditional techniques.
- Sood Family, previously an East London pop up, will serve seasonal fresh pasta dishes such as amatriciana and radicchio, gorgonzola tortelloni and breakfast brioche buns with guanciale. They will also offer authentic Italian cheeses and cured meats.
- Yum Bun, another street-food favourite, will be serving its steamed bad buns with a variety of fillings. A new bun is also being added to the menu for the market, with spiced fried chicken, salted celery slaw and Szechuan mayo bun.