Yolk at Duke of Wellington’s

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Rory Hinton by | Posted on 16th June 2016
Yolk at Duke of Wellington’s

Being a foodie is great, especially in a city with as eclectic a mix of restaurants as London. Whether you’re looking for something as simple as the perfect afternoon tea, or something a little more niche, such as a restaurant that combines Chinese cuisine with Portuguese, you’ll find what you’re looking for in London. The main issue with being a foodie is the constant internal battle between craving comfort food and knowing that after you’ve eaten it you’ll feel thoroughly unsatisfied. It’s a war that’s been raging since the dawn of time and one that it’s about time we had an answer to.

Never ones to state a problem without immediately bringing you a solution, allow us to introduce you to the Duke of Wellington’s resident kitchen, YOLK, which will be bringing high-quality comfort food to the streets of Dalston all day long!

Born from a constant disappointment over poor-quality brunch eggs around London, Nick Philpot discovered a passion for perfecting simple, homely food and now he’s sharing that passion with us. His menu will include the likes of pig cheek goujons, chorizo Scotch eggs and Yolk’s signature duck bun, made up of pulled confit duck with aioli and balsamic onion jam topped with a confit duck egg yolk… and that’s just the start of it.

So, if you’re looking to combine your love for fine cuisine with your equally important love of homely, wholesome comfort food, make sure you have a crack at Yolk.

Yolk will be at the Duke of Wellington until September


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