A kitchen residency for January


We’ve learnt over the years that our food works really well with booze. Especially good quality, small batch craft beer. When we started exploring a possibility of a kitchen residency for winter The Duke’s Head of Highgate was the perfect fit. They are all about good local beer and good times! We were thrilled when we locked down the dates and signed up for January 2016.


They have built up an amazing reputation as street food partners with some amazing traders taking over their kitchen and feeding their punters. Bel & Brisket kicked it off and brought in some brilliant press and legendary parties! Since then there’s been a monthly rotation and a great variety of food scoffed.

We’ll be doing a weekly menu with our toasties, a burger from our pal McGurken Burger and Scottish snacks like macaroni pies and Arbroath Smokies. Look out for specials at the weekend like smoked salmon and poached egg on tattie scones!

As it’s January we will of course be having a knees up for Burns Night! Plan is to run a Burns Supper menu over the weekend from Friday 22nd until Sunday 24th with all the traditional dishes. This will culminate with a special Burn Supper Special on Monday the 25th where you’ll get a 4-course supper with beer pairings from the renowned specialist Matt Curtis and whisky pairings from the bar’s fantastic top row selection.


If you’re a fan of Rab and his literary work and the delicacies of the Scottish cuisine then do not miss out – Gie her a haggis!


Duke’s Head Highgate, 16 Highgate High Street, London, N6 5JG

Kitchen open January 4th-January 31st 12pm-10pm

Look out on Twitter for details on how to book the Burns Supper!


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