This Winter, cured meat lovers Cannon & Cannon are bringing a pop-up of their Camberwellian restaurant Nape to Mayfair, along with a menu that's brimming with comforting raclette, seasonal toasties and of course, cured, salty treats. So if you haven't had the chance to make it down to Camberwell to try them yet - here's an alternative way of getting your charcuterie fix.
For six weeks, you'll have the option to try Nape Mayfair's Norfolk blood sausage with seaweed and cider, and a Monmouthshire duck with pork and Sichuan pepper. If you're in a group, or just fancy trying a bit of everything, then there'll be the Mixed Platter including Blackhand Hackney brawn and sage air-dried sausage, and the Nape House cheese board.
We're loving the sound of their wintery, seasonal toasties, which will have fillings like Isle of Mull & Ogleshielf, or preserved cranberry, Truffled Turnworth and Bath chaps - a type of cured and cooked pork cheeks that we see don't see that often nowadays.
The winter pop-up will also have lots of events going on around the main event too. That'll include oysters, and baked mussels and clams in a spicy XO sauce every Thursdays, plus occasional cheese tastings with cheesemongers like the award-winning Paxton & Whitfield.
Premium and low intervention wines will make up the bulk of the wine list, including bottles from Alliance Wines and Roberson, Les Cave de Pyrene, Rootstock and Red Squirrel WIne. They'll also be serving "bottle-aged cocktails", plus craft beers.
For organised types who are already planning ahead to Christmas party season (we know you're out there), there'll be a set menu for £20 a head, which will get you dishes like Shetland smoked salmon with Arbroath Smokie pate, cured British game, raclette and spiced tangerine posset. Or go the whole hog and hire the entire place out, which will be an option every night for every that it's open.
When: 1 November - 16 December
Where: 19 Brooks Mews, Mayfair, London W1K 4DX