Filthy Dog will serve hot dogs utilising sausages made by the West Sussex-based Calcot Farm that are described as a middle ground between a regular hot dog sausage and a British banger.
“The meat will be ground rather than being a factory-produced mousse. We will smoke them to give them a hot dog flavour. It will still be recognisable as a hot dog sausage but elevated slightly,” says Bartlett-Copeland, who hopes to roll the business out should the first franchise be a success.
“I’ve had Filthy Dog in my head for a long time. I’ve always loved hot dogs and feel like there’s a real gap in the market for good ones," he continues. "Unlike burgers, not very many people have tried to elevate hot dogs. People like them but they are perceived as being basic and not very good quality. That was exactly the case with burgers a while back.”
Bartlett-Copeland - who is best known for his now closed eponymous Brighton fine dining restaurant Isaac At - will continue to be involved with Embers, The Lanes restaurant he founded with fellow chef Dave Marrow last year.
Priced from £6.90 and served in brioche buns, Filthy Dog’s hot dogs will include the Classic (smoked pork dog, chunky ketchup, house mustard); the Cheese Dog (smoked pork dog, Filthy Dog Cheddar sauce, Parmesan, pickled and crispy onions); and the Hugh Grant (smoked pork dog, Stilton, Ritz crackers and sage).
Supporting menu items will include mac and cheese; Cheddar and jalapeño cornbread; various topped fries options; and a large selection of sauces.
Earlier this month Sandia Chang and James Knappett collaborated with Mayfair's 45 Park Lane to resurrect their Champagne and premium hot dog concept Bubbledogs, which closed in 2020.
The 'prolonged pop-up' will run until 29 September on Cut at 45 Park Lane's terrace.
