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eat and talk

From 25th September, Provisioners – the restaurant located within The Dixon – will launch a limited-edition menu in collaboration with comedian Jack Whitehall and his food blog, FoodSlut. Jack and co-founder, Marcus Petty-Saphon, created the blog and its recipes as a celebration of unapologetically decadent food that should be enjoyed to the fullest. 


During lockdown, FoodSlut launched a burger kit to support London food waste charity, The Felix Project. Now they’ve turned their sights to help out in the reopening of the hospitality industry with their first ever restaurant collaboration and a residency at Provisioners, running a special menu every weekend from 25th September to 17th October. The menu will feature a series of indulgent lunch, brunch and dinner dishes for both meat eaters and vegans alike.


The exclusive FoodSlut x Provisioners menu has been created by Jack and Marcus alongside Thom Bateman – chef/creator for the FoodSlut team. Well-known for his popular Instagram page @bboxfood, Thom has collaborated with global brands including Sainsbury’s, Leon, KFC and Farmison. This latest venture with FoodSlut is a chance for him to play with the “naughtier” side of his cooking and bring these dishes to a bricks and mortar restaurant for the first time. 


Dishes to look forward to include the outrageous and delicious Slutty BurgerDouble Patty smashed dry aged beef with brown butter baconnaise, bread and butter pickles, crispy onions, shredded lettuce and maple ketchup; Nashville Hot Chicken Sandwiches [available in ‘normal hot’ or ‘raging’] – Fried chicken breast coated in the FoodSlut ‘slutty secret recipe’ spices, served on thick white bread with comeback sauce, pickles, shredded lettuce and slaw; and the vegan starter of Korean Style Cauliflower Bites – Baked in a spicy batter and smothered in a sweet spicy gochujang sauce served with sesame seeds and spring onions.


The menu will also feature a special edition vegan Possible Burger, created in collaboration with renowned food waste charity The Felix Project. The burger will use upcycled ingredients to make a vegan patty, charred jalapeno cheese sauce, bread and butter pickles and crispy onions, and 10% of sales will go to The Felix Project. The Felix Project collects fresh, nutritious food that cannot be sold, and delivers this surplus food to charities and schools so they can provide healthy meals and help the most vulnerable.


Accompanying sides and desserts will be equally indulgent, with a choice from triple cooked chips – with optional toppings of truffle mayo, parmesan and crispy bacon bits – while dessert is a tempting Peanut Butter Cheesecake with hot chocolate sauce and raspberry ripple ice cream.


On the collaboration, Jack Whitehall said, “We are so excited to launch our first FoodSlut residency at Provisioners. There’s something quite fun about the fact we’ll be serving a menu that pushes the boundaries of culinary decency in a restaurant on the site of an old Magistrate’s Court and police station! We’re also very pleased to be working with the Felix Project again and we’re looking forward to seeing what the public thinks of our food.”


Jay Ahluwalia, Director at Dominvs Group commented, “We’re really looking forward to working with Jack and the FoodSlut team on this never seen before menu. Our chefs have worked closely with the FoodSlut team to create some amazingly indulgent dishes and we are excited for our guests to try them.”


The residency will be available from every Thursday, Friday and Saturday until November 1st 2020. 

To reserve your table of up to 6 people,  call 0203 959 2919 or visit www.provisioners.co.uk and email reservations@provisioners.co.uk to book.