Old Spitalfields Market transforms into a street food hub with a difference

Old Spitalfields Market is being transformed into a destination restaurant hub marking a new chapter in the market's 200 year history. Chef Nuno Mendes has been critically involved in the selection of traders. The first phase sees ten 'kitchens' opening this week showcasing some of London's most popular new restaurants and pop-ups. All will be serving signature dishes unique to Old Spitalfields Market. Over the next six months a huge variety of street traders will join the party – a total of 100 traders are promised – bringing a similar vibe to Brixton's Pop and Peckham Levels to the city. Foster and Partners are the designers, so expect a sleek, smart look sympathetic to the historic surroundings.

Highlights of the new kitchens:

Berber and Q focussing on flavours and ingredients from the Middle East and North Africa, co-founders Josh Katz and Mattia Bianchi will serve rolled shoulder of lamb mechoui, blackened chill sauce and bread and butter pickles on flatbread. It's this dish that started our obsession with roasted cauliflower, cauliflower shawarma with tahini and pomegranate and rose; they'll all feature alongside other favourites from their Hagerstown arch.

Breddos Tacos from humble origins in a Hackney carpark, one of London’s most sought after taqueria’s will feature their own unique brand of Mexican cuisine. They’ll be grinding masa corn fresh every day for their BBQ duck, tamarind, piloncillo and burnt onion tacos.

Barbarian will explore a wealth of flavours throughout Asia and the sub-continent including Sichuan classic mapo tofu using ingredients imported from Chengdu province to give an authentic taste.

Dumpling Shack cult street food traders John Li and Yee Li who've spent three years perfecting their dumpling recipes are producing their outstanding Shengjianbao dumplings and will also be showcasing home-made dan dan noodles, a Chinese street food classic.

Flank is the brainchild of Brighton chef Tom Griffiths whose speciality is nose to tail cooking over open fire. Wild mallard with fermented peanut sounds an intriguing launch dish to us.

Happy Endings already have a cult following for Terri Merieca's wickedly imaginative ice-cream sandwiches and desserts including 'the Naughty One' a salted caramel and miso parfait between layers of chocolate Guinness cake. Happy Endings were winners at the 2017 Young British Foodie awards.