Londoners love their kebabs. And the rise of more modern kebab offerings in London continues to grow with the arrival of BABBER in Peckham this month.
Run by head chef Joseph Ryan who started at Hoi Polloi and Salon in Brixton Village before running the kitchen at nearby Frank’s Bar, it's going to take the food you're perhaps more likely to eat after drinking and put it squarely back in the pub.
Customers at The White Horse in Peckham, where BABBER will be based, can choose from a range of 'modish kebabs' including:
- Chicken with harissa mayo, red cabbage, and apricot relish
- Pork neck with n’duja, pickled turnips, and garlic yoghurt
- Lamb kofte with zhoug, marinated courgettes, and tahini sauce
- Aubergine doner with yoghurt, chermoula and bhajis.
BABBER will also do a range of small plates including scotch bonnet chicken wings with blue cheese sauce, grilled halloumi with pomegranate and - naturally - roast cauliflower.
But let's be clear. This is not about making the kebab as a food form 'better'. As Joseph explains, they're all about "keeping alive the essence, whilst exploring new and interesting flavour combinations.”
More about BABBER
Where is it? The White Horse, 20-22 Peckham Rye, Peckham, London SE15 4JR
When? 25 October 2019
Soft launch offer: 50% off all kebabs from 25 October to 8 November 2019
Find out more: Visit their website or follow them on Instagram @babber_peckham
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