The Marksman duo to bring their buns to Market Halls Victoria [Updated]

By Joe Lutrario contact

- Last updated on GMT

The Marksman bunshop

Related tags: Street food, Buns, London

Jon Rotheram and Tom Harris, the chefs behind well-regarded Hackney pub The Marksman, are to launch a grab-and-go offshoot at Victoria’s Market Halls development.

As the name suggests, bunshop will major on the duo’s famed buns (the beef and barley variant is one of the Marksman’s ​ most popular menu items).

Filling options on bunshop’s opening menu will include welsh rarebit and mushroom as well as the classic beef and barley with horseradish cream.

Buns will be served with a side of devilled fried potatoes, seasoned with English seaweed instead of salt.

The drinks offer will include ‘proper builders tea’ and seasonal sodas. 

Filled, baked and then steamed, the savoury buns are priced at £4 each.

The pair has collaborated with design studio A Practice for Everyday Life to create stylish packaging for the new brand.

Full line-up

The complete list of traders for Victoria’s Market Halls - which is located in the building that was once home to nightclub Pacha - is as follows.

Gopal's Corner by Roti King​ 

This spin-off of the London favourite will pay tribute to chef Kalpana Sugendran Sugendran's parent's restaurant in Sri Lanka, serving their famous rotis, dosas and curries.

Koya Ko

The team behind noodle bar Koya, which has sites in Soho and the City, are bringing their new concept to the scheme. The menu will focus on freshly-made udon and dashi with small plates such as chicken nanban.

Monty's Deli

The celebrated Jewish deli is heading south with its towering salt beef sandwiches and homemade chicken soup.

Flank

Chef Tom Griffiths brings his Brighton-born residency to Victoria, offering a full nose-to-tail menu. Dishes will include pig nugget served with pickles and apple jam; and a Flank take on Hunter's chicken.

Kerbisher & Malt

The award-winning fish and chip shop will serve sustainably-caught fish, with all elements from the batter to tartare sauce prepared in-house.

Super Tacos

The Breddos founders' spin-off brand focuses on a more "authentic and concise" taco offering, with charcoal cooking at its heart. Expect tacos filled with spit roast pork, and a DIY salsa bar.

Nonna Tonda

Self-taught chef James French will serve up handmade pasta including butternut squash ravioli with sage butter; as well as burrata, panzanella and Italian desserts.

Fanny's Kebabs

The short menu will offer lamb kebabs with vegan and falafel options, served as a wrap, rice box or salad.

Squirrel

This healthy eating concept features dishes designed by nutritionist Zoe Stirling, including weekly-changing soups and stews.

Press

Specialist coffee serve alongside loose leaf teas, smoothies and soft drinks.

Baozi Inn

Expect signature dim sum such as ruby prawn dumplings in beetroot dough; Northern Chinese pork boazi; and custars baozi in a carrot juice dough.

Related topics: Venues

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