Dirty Bones opens in Kensington

Dirty Bones, London’s newest dining destination, is now open on Kensington Church Street. What may look like a traditional hot dog stand during the day takes on a quirky twist in the evenings with an extensive selection stemming back to the American snack. The menu has been devised by Ross Clarke, Group Creative Development Chef and formerly of the Fat Duck Experimental Kitchen. Offerings are designed to take a new twist on the hot dog, using British sausage meat and Dirty Bones own recipes. The dogs 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. Side dishes are also available such as triple fried fries, charred padron peppers, mac and cheese, and tomato and chorizo. The bones include fried chicken in a spicy glaze, succulent Boston ribeye steak on the bone with the signature Dirty Bones glaze. Traditional diner desserts of Milk & Cookies and Coffee & Doughnut are on offer too. The drinks list features cocktails such as 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). The original music playlist will be complemented by a regular live music programme. The Dirty Bones concept has been developed by Rock EVC, a private fund set up to create exciting hospitality concepts and invests in young talent across the hospitality sector. Award winning British designer Lee Broom has worked closely with the founders to design the innovative, eclectic interiors of Dirty Bones, reflecting the venue’s unique concept.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.