If you're a Peckham local and have been wondering why Lerryn's cafe on Rye Lane appears to have changed name (and design) well let us enlighten you. The cafe, which is now called Corals, has taken a new direction with co-owner Lerryn Whitfield teaming up with Sean Blake who spent three years at Polpo and who you might know from his pop-up Sean’s Bar in Rosie’s in Brixton Market.
The new-look, all-day restaurant kicks off the day with breakfast staples like steak and
Every once in a while a new opening of note slips by us. Upstairs at John the Unicorn on Peckham's Rye Lane is one such place.
The pub opened an upstairs restaurant around eight weeks ago and it's of note, mainly, because of the chap in charge of the kitchen. Many of you will know Ben Mulock from his previous role as senior sous at The Opera Tavern.
A quick look at one of Ben's sample menus made us want to eat there very badly. Dishes are priced between £4
Back at the very beginning of Forza Win, it was the team up between Forza and Pizza Pilgrims which kicked everything off on a Shoreditch rooftop. Now they're teaming up again (as Forza Win get ready to open another restaurant) with a two month residency in Peckham. On the menu
Food hotspot Peckham is getting a new burger spot this weekend with Honest Burgers opening its doors on Saturday. The branch will serve all the usual menu, plus will be one of four Honest Burgers serving brunch at the weekends, featuring dishes like ‘Honest Brunch’, their version of the full English, as well as guacamole, Brindisa chorizo and fried egg on sourdough toast.
As per tradition, on opening day they'll be giving away free burgers - 250 burgers
Bao buns: soft, pillowy, wrapped around everything from pork belly to ice cream - what's not to love? Now Peckham is getting a bao venue of its own, when Taiwanese restaurant Mr Bao opens this month on Rye Lane.
We've already seen some highlights from the menu, which sound very tempting indeed - their pork belly will be braised for 24 hours, then mixed with roasted peanuts and a home made hoisin sauce before being stuffed inside a steamed bun. Home made dumplings come
What's this? You really want to know? Oh, it's just the Taking the Swiss - one of the specials going on the menu at Patty&Bun's takeover at Peckham Springs bar/gallery space this weekend and next. They'll also be serving up the classics, but this little baby consists of an aged beef patty, Gruyere cheese, fried hot dog onions, homemade burger sauce and lettuce.Patty&Bun pops up at
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