Returning for the festival edition of their bi-annual events calendar, Taste of London set-up shop at Tobacco Dock from 15th - 18th November.

Taking a closer look at some of the restaurants on offer, first there Barbecoa - a concept from the mind of Jamie Oliver. Barbecoa harnessing the primal power of fire - man’s earliest evolutionary tool - and combines it with modern cooking contexts. With high-quality meat sourced responsibly from around the UK, Barbecoa is unites techniques from around the globe. These include Texan pit smokers, tandoor ovens and robata grills, creating a unique barbeque experience.

For those who favour more sustainable lifestyle choices, Club Mexicana successfully deliver a vegan-take on Central American street food, serving it on a plate with exquisite finesse. The brainchild of culinary entrepreneur Meriel Armitage and already a firm fixture in East London, Club Mexicana are slowly changing perception of vegan food to those beyond the diet.

For calcium lovers, there’s the eponymously titled The Cheese Bar. As you might expect, chef Mathew Carver and his team fuse cheese with meat, poultry, vegetables, dough and pretty much everything goes. With a longtime presence in the heart of Camden Market, this is already a favourite amongst Londoners of a diary persuasion.

Also on offer will be Basque, Taiwanese, Oriental and Sri Lanken options. Appearances and classes from other notable chefs come from multi-national foodie nomad Gonzalo Luzarraga, adventurous recipe queen Genevieve Taylor and Tom Aikens of Tom’s Kitchen fame amongst many others.

That’s not all, though. You can get hands-on and stuck-in with mixology classes where you can blend your own cocktails, indulge in luxe VIP suites and be entertained by music acts as diverse as DJ BBQ right the way through to classical pianist Danny Mills. It’s all going on!

There’s so many reasons to to visit - but the main one is obviously to satisfy those rumbling from your stomach and the tastebuds on your tongue.

Tickets for all dates are on sale now.


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