Lorraine launches Only Food and Courses

Only Food and Courses, a new restaurant and events business serving modern dishes inspired by culinary trends of the 1980s and 1990s, will open its first site in Pop Brixton early next month. The 28-seater venue is a repurposed shipping container, with interiors that are inspired by the same two decades and modelled around a ‘greasy spoon’ café – though the menu will feature high-end dishes.

It’s the brainchild of Robbie Lorraine and Martyn Barrett, and the restaurant follows a series of pop-up events delivered in Kent where Lorraine (whose chef credentials include Roux Fine Dining, The Shard and Royal Ascot, and who has previously won one of our StrEAT Food Awards) and his team served guests his unique take on food inspired by his childhood. Dishes on the menu include crab scotch eggs, confit duck eclairs, pop tarts and lobster doughnuts.

Barrett, who has commercial and operations experience, has led and launched multiple businesses, ranging from major food halls at Selfridges & Co in London and Birmingham; high-end restaurants at London City Airport; as well as high-profile event catering operations at venues such as Goodwood. The Pop Brixton site is the first of a number of units expected to open, with a London high-street site earmarked for summer 2021.

It will be open from 12pm and 5pm, serving walk-in guests light and brunch menus, and offer a choice of two, four, or six courses for dinner between 6pm and 10pm every Wednesday to Sunday. Pop Brixton has already acted as an incubator for a number of restaurant brands, including Kricket and Smoke & Salt.

“I’ve always had a vision for something like this so I’m really excited to be bringing it to life now,” said Lorraine. “Food brings back so many memories for people and I really enjoy tapping into some of these with some modern twists on things we used to eat.

“We live in strange times so I hope some of these warm memories of our childhood will give people some comfort! I can’t wait to have a bit of fun with the menu.”