Division 194 have taken over the kitchen at great local Clapham pub the King & Co for April and May 2017, serving their signature New Orleans-inspired dishes, including snacks like their confit’d chicken wings tossed in pickled chilli butter, and of course lots of 'Po Boys' - New Orleans' take on sub sandwiches. I've tried their food and it's great - we're all in for a treat this spring!
"Popular independent Clapham pub The King & Co will host streetfood rising star Division 194 for a two month New Orleans inspired kitchen residency. Running daily from Monday 3rd April, the popup will showcase the trader’s tempting NOLA snacks and generously-stuffed Po’ Boy sandwiches made using the finest British ingredients, as well as brand new Saturday brunch specials and a superb Sunday roast.
Named after the New Orleans union of tram workers, who were donated large sandwiches to support these hungry “poor boys” during their strike action in 1929, Division 194 is led by former Quality Chop House sous chef Nick Bramham and his brother Rob. They aim to capture the spirit and generosity of NOLA’s Po’ Boys whilst adding their own British spin; sourcing sustainable produce from top suppliers including chicken from Fosse Meadows Farm and meat from the QCH butcher; and making all of their pickles, aioli and sauces in-house from scratch.
Guests dining at The King & Co’s latest kitchen takeover can tuck into the warm, crusty Po’ Boy baguettes much-loved from Division 194’s streetfood sessions with KERB, stuffed-to-bursting with fillings like beef shin “debris” with bone marrow gravy, or NOLA-style shrimp (or even combining the two for a “surf and turf” sandwich!). Rotating special Po’ Boys will be added to the blackboard menu as well, such as breaded mussels with marinière mayonnaise and matchstick fries.
An array of NOLA-style snacks will also be served every evening, ranging from devilled Burford Brown eggs with popped pig skin to cauliflower cheese bombs with smoked chilli ketchup, and confit’d chicken wings tossed in pickled chilli butter. A sell-out success at the sibling duo’s stall at Druid Street Market and the ideal accompaniment to a pint, the irresistible hot wings come with Stitchelton blue cheese dip and celery, available as small, large or extra large portions.
During the daytime on Saturdays, visitors can enjoy a first taste of Division 194’s unique brunch offering, featuring a Breakfast Po’ Boy and New Orleans twist on the classic Benedict - a toasted English muffin topped with poach egg, hollandaise, house hot sauce plus a choice of buttermilk-fried chicken, signature beef shin “debris” or avocado and pickled chilli flakes. Hailed as one of Evening Standard’s top 10 boozy brunches in London, pub diners can tuck into Division 194’s brunch menu accompanied by bottomless Bloody Marys, Cava and selected cask ale for a great value £30 meal package."
When - 3rd April - 4th June 2017
7 Days a Week
Kitchen hours -
Monday - Friday: 17.00–22.00
Saturday: 12.00–22.00
Sunday: 12.00–20.00
Bookings - Not always necessary, but to book a table or reserve an area, please email hello@thekingandco.uk
Map
Link 1 - Division 194 on Twitter
Link 2 - The King & Co
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