Dirty, pretty things: London's low-luxe eateries blending fine dining with fast food

A fish and chip supper at this Peruvian restaurant is a refined affair. Lemon sole is battered in tempura and the tartar is made with fennel, lime and vinegar powder to prevent sogginess. Says head chef Adam Rawson, who won best chef at this year’s Young British Foodie Awards: ‘Craving cosy, warming, fried foods doesn’t mean you have to use low-grade ingredients.’

Info: 18 Thayer Street, W1 (pachamamalondon.com)

Most food can be enhanced with melted cheese — and lobster is no exception. Have it in a toasted sandwich or with macaroni and Gruyère from this VW campervan. At Street Feast’s Hawker House,

Info: Canada Street, SE16 (bobslobster.com)

The team behind the Michelin-starred Smithfield restaurant Club Gascon are jazzing up street food with their stall showing how versatile duck can be. Try Confit Comme Ça, a duck patty with foie gras, pickled girolles, crispy corn, Roquefort and bitter leaves, and fresh hand-cut fries. They’re twice-cooked in duck fat and you won’t want to share them.

Info: At Dinerama, 19 Great Eastern Street, EC2 (ducknroll.net)

Forget ham and mushroom — at this brewery on Regent’s Canal homemade dough is the base for decadent combinations such as truffle oil, sage and mozzarella, or Stilton and sweet potato. For a meat fix go for lemon chicken tagine or Middle Eastern lamb.

Info: Unit 7, The White Building, E9 (cratebrewery.com)

The menu at this French-American pop-up reads like the dream diet of a wanton 16th-century king. In Le Truffle Double Double the beef patties are seasoned with truffle, while the coleslaw in Le Bourguignon (a pulled beef shin bun) is champagne flavoured. Chips come in duck gravy. At The Zetter Hotel, EC1, until

Info: 20 December (lebun.co.uk)

As well as being a star magnet, this restaurant became famous for chef Nuno Mendes’ crab doughnuts. Now he’s serving braised short rib and truffle roasted buns. ‘The idea is to start with something simple and common, then fill it with goodness in the form of a succulent rib dressed with seasonal, fragrant truffles,’ says Mendes. ‘Truffles adore starch and fat — their flavour really comes through with these ingredients.’

Info: Available from 27 November. 1 Chiltern Street, W1 (chilternfirehouse.com)

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