London Tapas Pioneers Reveal Plans for Coal Drops Yard

Dishoom teams up with charity network to support LGBTQ+ community

Dishoom will collaborate with Gaysians to celebrate the repeal of Section 377 in India — the law criminalising gay sex between consenting adults that was first introduced by British colonisers. Gaysians is a charity network dedicated to supporting the south east Asian LGBTQ+ community, and Dishoom will join them in throwing 377Scrapped at Protein Studios, Thursday 27 September.

The new Barrafina will have a Catalan slant

The Coal Drops Yard restaurant development in King’s Cross is starting to welcome diners, and the new Barrafina will have a Catalan slant. Expect Pyrenean lamb cutlets, black rice with artichokes, and a pig’s trotter and prawn cazuela. The covered and heated terrace for spring 2019 onwards — inspired by Iberian grill culture — will be called Parrillan, after the parrilla grill.

Lewisham brewery empowers people with learning disabilities

Ignition Brewery in Sydenham has opened its community taproom, extending its programme for staff with learning disabilities. The craft brewery has removed much of the automation from the brewing process to create as many jobs as possible, with a Lewisham pale ale, an India pale ale, and a porter all available.

Bougie bakery releases bread made from waste bread

Gail’s — with 38 bakeries in London — will release Waste Bread on 11 October. Up to one third of each loaf will be made out of a waste bread “porridge”, with the character of each day’s waste imparting uniqueness to the loaf. It will be priced at £4.20.

Clerkenwell pub and dining room launches supper clubs

The Coach — with food orchestrated by Henry Harris — will launch a southern French supper club 24 September, under the direction of head chef Aurelien Durand. The “Long Table” dinner will be communal, with smoked duck breast and duck cassoulet with Gascony black pudding the stars on the plate.

Singapore burgers with Noma credo land in Hackney Wick

Rosita’s Deluxe is this weekend’s residency at Giant Steps in Hackney Wick. The American burger pop-up founded Singapore by ex Noma chef Jeff Claudio promises fresh ground beef with “simple toppings.” Most crucially, these burgers are served in potato buns, rather than the unsupportable brioche.