This April, street food favourites Raclette Brothers will be opening their first permanent site and a brand-new concept at Pop Brixton. Aptly named, Alpes will serve food and drink inspired by the Alps region. With thought behind each and every ingredient, co-founders Steve and Jamie have created a menu that pays homage to British and European suppliers combined, showcasing traditional dishes from the alpine region as well as some creative twists on the classics.
Alpes will be the first restaurant in London to serve raclette on a traditional machine with the front of house team scraping melted cheese at the table in front of customers. Fondues are made to share with a choice of traditional, blue cheese and British variations, and side dishes with unlimited refills of roast potatoes, fries, salad, pickles and baguette. The rest of the menu features delicious bar snacks and small plates alongside carefully selected charcuterie and cheese from an exclusive list of producers from the UK and across Europe.
Suppliers
Steve and Jamie are working with Sam Wilkin (AKA Cellarman) to hand-pick suppliers from both the UK and the alpine regions of France, Italy, Switzerland and Austria. Sharing platters of cheese and charcuterie will come from the likes of Borough Market’s own Cannon & Cannon cured meats as well as Neal’s Yard, Alsop & Walker, Comté from Borough Cheese Co, and Swiss artisan cheese from Jumi, while meat will be sourced from H.G. Walter. Herbs and edible flowers used in the dishes as well as the cocktail list will be grown on Steve and Jamie’s very own allotment in London’s Brockwell Park.
The raclette will be a choice of Raclette de Savoie, a traditional high-Alpine cheese and Bermondsey Raclette from Kappacasein, a Swiss-style raclette made in London. In addition, the curds collected from the manufacturing process of the raclette cheese, otherwise thrown away, will be fried to create crispy curd bites served with a fig molasses on the bar snack menu.
Wines will be sourced from a variety of merchants including independent companies such as Red Squirrel and Boutinot, as well as some more traditional choices, and regular wine tasting events every Monday will showcase the restaurant’s list with paired cheeses from an ever-changing selection.
Sustainability
Every Tuesday night, the Alpes team will be hosting a ‘Waste Not, Want Not’ evening, cooking from ingredients that would have otherwise gone to waste in their kitchen and the surrounding kitchens at Pop Brixton. They will also be using raw ingredients from Brixton’s People’s Fridge, a community project where residents and local businesses leave surplus food for those who need it. Profits from these events will go back into the community.
Interiors
Above the main entrance of Pop Brixton, the restaurant will feature a long bar with stool seating down the middle of the shipping container. An outside terrace will be dotted with specially-designed fondue tables perfect for groups, big or small. In keeping with the alpine theme, waney edge wood will form the basis of most furniture pieces giving the restaurant a natural finish, using trees taken down from the nearby Brockwell Park.