The Handbook
The Handbook
By | 20th January 2014

Latest take on the posh hotdog trend is Dirty Bones on Kensington Church Street, the concept of which has been developed by private fund Rock E VC which invests in young talent across the hospitality sector.

The menu, created by Group Creative Development Chef, Ross Clarke (Fat Duck Experimental Kitchen), features playful takes on the dog using high quality British sausage meat. Hotdog options include The Brit (served with treacle bacon, mature beer cheddar and English mustard); The Asian (served with kimchi relish, crispy seaweed and wasabi mayo), The Classic Yankee (served with yellow mustard, red ketchup and spring onions) and The Burger Dog. Order triple fried fries; charred padron peppers, mac and cheese or tomato and chorizo on the side.

Bones served alongside include: Fried chicken in a spicy glaze which comes in both a half and and a whole stack; Boston Ribeye Steak on the bone with signature Dirty Bones glaze. The Milk & Cookies and Coffee & Doughnut desserts are non-dog-related diner classics. Expect a regular live music programme too.

Punters can also drink amusingly named cocktails such as the Dirty Bones Martini (olive oil washed Tanqueray, Lillet Blanc, Halidikili olives) and the Mutt’s Nuts (Woodford Reserve, cinnamon and vanilla infused maple syrup, Angostura bitters, lemon and apple juices).

Eclectic interiors have been masterminded by British designer Lee Broom who has worked closely with the venue's founders.