Every car park, rooftop and towpath at the more trendy end of London is filling up fast with food trucks, fancy cocktails and, if you're lucky, the odd art installation. Red Market, one of London's first pop-up street food markets (est. 2011) has now reopened for another season of alfresco revelry. Food this year includes tandoor-cooked rotis from the head chef of Whitechapel Punjabi restaurant Tayyabs and pizzas from Voodoo Ray's in Dalston. There will also be cocktails, DJ sets and a fake beach. What more could you wish for in the capital? Good weather, perhaps?
Find out more about Red Market. Not in your area? Find more great London markets.
288-299 Old St, EC1V 9DP. Open Wed-Sat, 5pm-midnight.
Herman ze German
The last 12 months have been the year of the dog. The hot dog, that is. Previously relegated to being a street food sidekick – the Robin to burger’s Batman – the hot dog has had enough of prancing around in the background with its pants over its trousers, and has elbowed its way on to the menus of sit-down restaurants. First there was Bubbledogs in Fitzrovia – a fine concept (champagne served with interesting hot dogs in a gorgeous space), foiled only by the dogs themselves not living up to the hype. Meatmarket in Covent Garden did a better job – but the burgers are better there. Only the bar at Hawksmoor in Spitalfields, with its knock-your-socks off chilli dog, really impressed. All the above porkers have one thing in common: the US of A. Yup, if any of these prime sausages appeared on an episode of ‘Who Do You Think You Are’, their great-great-granny would have been from New York’s Coney Island. We’ve all been so caught up with the stars-and-stripes invasion, we forgot about the original wiener: the wurst. Until now. Herman ze German, in case you hadn’t guessed, is a purveyor of German sausages. Its outlet on Villiers Street is cherished by sausage fanciers and the late-night commuters of Charing Cross, but is no place to linger. This, its first ‘restaurant’, in the beating heart of Soho, is really a fast-food joint – but its larger size and playfully utilitarian interior (part log cabin, part wet room – with planks on the walls, a painted concrete floor and a butler sin