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Dirty Bones brings premium hot dog dining to London's Kensington

Published:  14 January, 2014

The premium hot dog craze that hit the streets of London in 2013 looks set to continue into 2014 with the opening today of Dirty Bones in Kensington that offers street food with a difference - a "secret" restaurant inside offering high quality cocktails and wines to accompany a traditional hot dog stand during the day.

The menu, which has been created by former Fat Duck Experimental Kitchen chef, Ross Clarke, of Group Creative Development, offers what are described as "playful" takes on the classic American hot dog. But for drinks aficionados it also offers equally interesting takes on classic cocktails as part of a drinks list that also offers a limited wine offer. 

Cocktails include the 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).

Wines include Australian producer Tim Adams and his single vineyard Foxlee Riesling 2012, £35 and South Africa's Journeys End single vineyard Cabernet Sauvignon 2008 for £42 or a Lagrimas de Garnacha from Spain for £24 or £6.50 by the glass. 

The dogs available  include: The Brit ( 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.  Diners will also be able to choose from a number of "bone" dishes including fried chicken in a spicy glaze which comes in both a half and full stack or a Boston Ribeye Steak on the bone with a signature Dirty Bones glaze. 

Dirty Bones will also feature a regular lilve 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.