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MasterChef winner launches new picnic menu & new summer dishes

MasterChef winner Tim Anderson’s Japanese restaurant Nanban is plating up sunshine soul food and packing it to-go with two new offerings – ready-packed picnics and a fresh new summer menu.

Diners can sit in the buzzing Brixton neighbourhood spot to enjoy the new dishes, plate-by-plate, or they can be taken them away to a sun-soaked space of choice, be it nearby Brockwell Park, Clapham Common, Peckham Rye or their own garden.

Nanban does picnics properly – pulling together and packing up some of their most popular snacks, small plates, new summery salads and refreshing beverages.

All the packs serve up to four people, include a stylish Nanban tote, and can be accompanied by 4 bottles of Nanban Kanpai Yuzu IPA or a bottle of house wine.

Guests can choose from:
Chicken Shack Pack: 1kg Angry Birds, Chicken karaage, Spicy ponzu peanut udon chicken salad, Edamame
Soul Food Feast: Beef tataki and heritage tomato ramen salad, Chicken karaage, Padron peppers, Scotch egg, Edamame
Veggie Soul Food Feast: Roasted aubergine ramen salad with ponzu and mint, Jackfruit karaage, Padron peppers, Addictive cabbage, Edamame
Sando Salad Pack: Pork katsu sandwich, Chicken katsu curry sandwich, Heritage tomato salad with spicy ponzu, Poached chicken salad with sesame dressing

Picnicers can call, or simply walk in to order, and their pack will be prepared in 15 minutes.

Tim Anderson’s new selection of unmissable new dishes kick summer dining up a gear.

Drinking snacks of Addictive Cabbage (torn hispi cabbage with addictive ginger vinegar sauce and crushed white sesame) and Padron Peppers (with spicy ponzu, shichimi and white sesame) are also joined by The Third Best Scotch Egg in London (second runner-up in the prestigious Scotch Egg Challenge 2018) created with tea-pickled egg wrapped in pork mince, flavoured with Scotch bonnet bamboo shoots and garlic chips, panko-crusted and deep-fried.

Japanophiles can embrace the classics of Aji Fry (breaded and deep-fried Japanese horse mackerel with lemon and tonkatsu sauce), and Hanetsuki Gyoza (dry-aged pork gyoza with crispy ‘wings’).

New summery chilled noodle salads include: Spicy Peanut Ponzu Udon (with a spicy lime-peanut sauce, crab meat or poached chicken, sweet basil, beansprouts, cucumber, red cabbage, sansho and crushed peanuts), Ume-Shiso Beef Tataki Ramen Salad (with seared beef, heritage tomatoes, pickled plum and shiso sauce) and Roasted Aubergine Ponzu Ramen Salad (with slow roasted long aubergine, ponzu, onsen egg, fresh mint, crushed white sesame and fresh ginger).