Last night, I went to a lovely get together with the Wildish crew and friends before Sue jets back to Cape Town. I am not sure if it is the South African way, but these guys are natural hosts and the promise of a sausage braai with cocktails was spot on for me. Even the weather seemed in awe of our fabulous evening as it managed to stay dry and relatively warm for the majority of the day.

Sausage braai – simples

There has been a lot of publicity around the latest sausage phenomenon which started a while ago but has been given a new lease of life. The humble bangers and mash has now been usurped by the latest trendy offering, and one sad casualty in this revolution is the S&M cafe which closed earlier this year after 12 years of trading.

So what comes in its place? I hear you ask. Well, this fashion is chomping at the heels of Mishkins and Pitt Cue. The first rule is simplicity, with one primary foodstuff, namely the sausage but since it also ticks the American diner trend, they are now hotdogs. Don’t think dodgy dogs of the stripey roadside trolley era, as these babies are gourmet, home made, prime ingredients dogs from the hands of skilled and renowned chefs. And just to prove their worth in the trend stakes, they are paired up with equally gourmet drinks.

First on the podium of fashionable places stands Bubbledogs. Created by husband and wife team James Knappett and Sandia Chang, these guys have an incredible pedigree having worked at The Ledbury, The Berkeley, Noma and Per Se amongst others. Starting their own concept, they have opted for a small menu of 10 well designed gourmet hotdog dishes, such as the BLT -bacon wrapped dogs with truffle mayo and caramelised lettuce. You get the idea. And if that wasn’t enough to tempt, the Bubble element is Champagne. Grower Champagne at that, alongside well chosen Sparkling wines. This is about simplicity, sourcing and style. And just to confirm the fashion stakes, it has a no booking policy and has arrived in Charlotte Street, London. Look them up and get on their tasted counter. Go to

Incidentally, it is worth noting that Mr Knappett is also offering a diametrically opposed offer at the same address. His Kitchen Table concept is reservations only lunches and dinners served in the kitchen by James who talks through the 3 or 5 course meal he is serving you.

In addition, and just up the road from me, comes Dach and Sons. Hot dogs again, made in house. Once again, it is a small core menu with guest dogs appearing daily and this time, the pairing is with American whiskey….plus some obligatory craft beers. Sides include home made pickles and bone marrow popcorn (of course) and the cocktails focus on Juleps with home grown mint plucked from their roof terrace. Once again there is a no-booking policy but don’t worry. You can slip through the restaurant to the speakeasy up the staircase to while the time away.