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Only Food and Courses to open first site in Brixton

Only Food and Courses, a new restaurant and pop-up events business, will open its first site in early November, offering guests a modern take on food and interiors inspired by popular culture and culinary trends from the 80s and 90s.

The business, developed by Robbie Lorraine and Martyn Barrett, will open at Pop Brixton in a repurposed shipping container. It will offer guests high-end food, delivered in casual, unpretentious surroundings - all modelled around the famous ‘Greasy Spoon’ cafes.

The Only Food and Courses site opening follow a series of successful pop-up events in Kent, where Lorraine and his team offered guests his unique take on food inspired by his childhood. Dishes on the menu include 'crab scotch eggs', ‘confit duck eclairs’, ‘Pop tarts‘ and ‘lobster doughnuts’.

Lorraine is a multi award-winning chef who has worked at high profile restaurants, venues and events ranging from Roux Fine Dining, The Shard, Royal Ascot, and Chelsea Football Club. Throughout his career, he has cooked for dignitaries from the world of business, sport, music and royalty.

Barrett, who has extensive commercial and operations experience, has led and launched multiple businesses, ranging from major food halls at Selfridges & Co in London and Birmingham; high-end restaurants at London City Airport; as well as high-profile event catering operations at venues such as Goodwood. Barrett has also played a pivotal role in the rollout of Knoops, an artisan high-street hot chocolate retail brand.

The 28-seater Pop Brixton site is the first of a number of units expected to open, with a London high-street site earmarked for summer 2021. It will be open from 12-5pm for walk-in light/brunch menus, and offer a choice of two, four, or six courses for dinner, from 6-10pm every Wednesday to Sunday.

Lorraine said, “I’ve always had a vision for something like this so I’m really excited to be bringing it to life now. Food brings back so many memories for people and I really enjoy tapping into some of these with some modern twists on things we used to eat.

“We live in strange times so I hope some of these warm memories of our childhood will give people some comfort! I can't wait to have a bit of fun with the menu.”

Barrett added, “We are delighted to be launching our first unit at Pop. We have spent a significant amount of time preparing a concept we believe will really resonate with lots of people.

“From a commercial perspective, making high-end food accessible in a fun and engaging manner is much needed during these bizarre times. We are very much looking forward to launching the Pop site, as well as developing a few other exciting plans for the future.”

Pop Brixton is a temporary project that has turned disused land into a creative space for local, independent businesses. It is home to start-ups working in food, retail, design and social enterprise. Pop has acted as an incubator for a number of high-profile brands including Kricket and Smoke & Salt.