Nostalgic 1980s restaurant concept opens at Pop Brixton

Only Food and Courses, a new restaurant and events business serving modern food 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 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 (pictured, left to right), 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 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 12-5pm, serving walk-in guests light and brunch menus; and offer a choice of two, four, or six courses for dinner between 6-10pm 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,” says 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.”

Barrett adds: “We are delighted to be launching our first unit at Pop. We have spent a significant amount of time preparing a concept we believe will really resonate with lots of people.

“From a commercial perspective, making high-end food accessible in a fun and engaging manner is much needed during these bizarre times.

“We are very much looking forward to launching the Pop site, as well as developing a few other exciting plans for the future.”