Pretty F*cking Good Roast

ALL ORGANIC SUNDAY BEST

A succulently slow-cooked feast. All organic, carefully sourced and best quality produce. Crafted with creative flair and down-to-earth heartiness by our star chef, formerly of the legendary Noma in Copenhagen (voted Best Restaurant in the World). Set in the cosy corners of an autumnal pub in Dalston.

…All for fifteen quid

Now that’s a Pretty F*cking Good Roast!

Join us for the Sunday Roast pop-up you've been dreaming of. A bit like Nana’s wholesome Sunday Dinners...if she was a star chef, cooked with only the finest organic ingredients, served a wide selection of local craft beers, cider, wine and spirits, and you didn't have to sit next to Uncle Ned.

Your all organic slow-cooked Sunday Roast pop-up

The Menu

- Slow roasted shoulder of Herdwick Lamb
- Organic chicken leg with lemon and thyme
- Low temp organic brisket of Angus Beef
- Smoked mushroom Shepherd's Pie (vegetarian)

All served with roast potatoes, celeriac purée, honey roast roots, kale and 64-hour gravy with banging Yorkshire puddings.

We'll be running a lunch time roast from 1-4pm and experimenting with an evening sitting from 5-8pm.

The Chef

Dave Darmanin is a hard-nosed chef from Malta who has been active in the food industry for the past 20 years. He started out volunteering in a kitchen at a YMCA homeless shelter at age 16 and worked his way to open his own catering establishments. He also took to food writing – becoming a food magazine editor by day and a restaurateur by night. When he got accepted for a placement at Restaurant Noma in Copenhagen (voted World's Best Restaurant), he packed his knives and cook books and never looked back. His time at Noma left him with a need to rediscover his culinary roots, so he booked a one-way flight to Italy and spent the next couple of years feeding fussy crowds and doing street food consultancy on the side.

Discovering the London food scene, he moved to Hackney Wick in 2014 and decided to use his skills and experience in fine dining to create dishes that were easily accessible to parties that would not hang out at Michelin star restaurants that often. With his brands Pretty F*cking Good Toast and Pretty F*cking Good Roast he popped up at artists' warehouses, microbreweries, street markets, fashion studios, shop shares, private homes, canal boats, pubs, restaurants, hired venues and even Buckingham Palace (but that was just a one-off).