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.