On 22 August, The Beak taproom is super-excited to host Feature Kitchen, a takeaway service that showcases an ever-changing range of chefs specialising in cuisines from places such as Myanmar, Nigeria, Mozambique, Ethiopia and the Caribbean. Founder, Jacob Fodio Todd, will draw upon his experience running The Groundnut, a South London pop-up – and lauded cookbook – specialising in West African dishes:

PLATES
Jollof rice & red stew (with beef): £7
slow-cooked beef in a rich tomato and scotch bonnet pepper stew, and jollof rice

Jollof rice & groundnut sauce with seasonal vegetables: £7
seasoned roast vegetables topped with a groundnut (peanut) sauce, with jollof rice

All served with: greens, coleslaw & shito (hot sauce - optional)

SMALL CHOPS
Plantain crisps: £1.50
Dried cured meat: £ by weight
Salted roasted peanuts: £ by weight