April & May Kitchen Resident – Division 194

03 Apr 2017 – 04 Jun 2017

Taking over our kitchen for April & May will be New Orleans inspired Division 194. Running daily from Monday 3rd April, the pop-up will showcase the trader’s tempting NOLA snacks & generously-stuffed Po’ Boy sandwiches made using the finest British ingredients, as well as brand new Saturday brunch specials & a superb Sunday roast.

Over the two month residency you can expect to tuck into the warm, crusty Po’ Boy baguettes much-loved from Division 194’s street food sessions with KERB, stuffed-to-bursting with fillings like beef shin “debris” with bone marrow gravy, or NOLA-style shrimp (or even combining the two for a “surf and turf” sandwich!). Rotating specials will be added to the blackboard menu as well, such as breaded mussels, marinière mayonnaise & matchstick fries with Creole salt.

An array of NOLA-style snacks will also be served every evening, ranging from devilled Burford Brown eggs with popped pig skin to cauliflower cheese bombs with smoked chilli ketchup, & confit’d chicken wings tossed in pickled chilli butter. A sell-out success at the sibling duo’s stall at Druid Street Market & the ideal accompaniment to a pint, the irresistible hot wings come with Stitchelton blue cheese dip & celery, available as small, large or extra large portions.

Saturday afternoons will see a  first taste of Division 194’s unique brunch offering, featuring a Breakfast Po’ Boy & New Orleans twist on the classic Benedict – a toasted English muffin topped with poach egg, hollandaise, house hot sauce plus a choice of buttermilk-fried chicken, signature beef shin “debris” or avocado & pickled chilli flakes. Sundays will see Nick & his team drawing on his tenure as sous chef at The Quality Chop House, by serving a traditional Sunday Roast with all the trimmings that you will not want to miss!

Serving daily / Monday 3rd April – Sunday 4th June

TW: division_194  | FB: division194  | WEB: division194.com  | INSTA: division_194

Like what we do?
Subscribe to our newsletter.