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Street food is invading restaurants, and restaurants are taking to the streets

Fancy dining goes underground in the Old Vic Tunnels


Champagne and hotdogs: one of the world’s least appetising culinary combinations, or a marriage made in heaven? Many, if asked, might err towards the former, but James Knappett is of a different opinion. The menu at Bubbledogs, his recently opened restaurant in Fitzrovia, central London, consists of a dozen “gourmet” hot dogs and a selection of “producer” (or grower-made) champagnes. On the website, Knappett explains that his inspiration for the concept was the Italian custom of pairing prosecco with cured pork. It was, he writes, a “no brainer: greasy, spicy, salty meatiness with an ice-cold glass of refreshing bubbles.” And so diners at Bubbledogs can munch their way through, for example, a “K-Dawg” (a kimchi, red bean paste and lettuce hotdog) accompanied by a glass of Laherte blanc de blancs champagne, all for under £20.

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Author

William Skidelsky

William Skidelsky
William Skidelsky is the author of "Gourmet London" (Authentik) and a former deputy editor of Prospect 


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