Wing Shack and Eggs ‘n’ Stuff combine for new Holloway opening

By Restaurant

- Last updated on GMT

Wing Shack and Eggs ‘n’ Stuff  combine for new Holloway opening

Related tags WingShack Co Eggs ‘n’ Stuff Eggslut QSR Casual dining

Restaurateur Joshua Jarvis is combining the clout of his Wing Shack and Eggs ‘n’ Stuff brands for a new restaurant opening in Holloway, north London.

Located in a site next to The Horatia pub on Holloway Road, the new venue will operate as the more breakfast and brunch- friendly Eggs ‘n’ Stuff concept until midday when it will switch to the Wing Shack format until the evening.

Eggs ‘n’ Stuff menu items will include toasted brioche buns such as sausage, egg and cheese; bacon, egg and cheese; and hash brown, egg and cheese as well as the Micky Mountain – a turkey sausage patty with crispy turkey bacon, free range egg, crispy fried hash browns, homemade house sauce and American cheese.

From lunchtime the menu will change to offer chicken wings, boneless bites, chicken fillets and vegan wings as well as burgers, such as the Banging Buffalo, Chipotle BBQ, Eat My Thigh, and The Maple Habanero.

Jarvis founded Wing Shack along with business partner Nurudeen Shiro in 2018 with the first restaurant opening in Loughton, Essex. Jarvis later launched Eggs ‘n’ Stuff with separate business partner Kelsey Cadden in 2020 as a takeaway service on Deliveroo as well as a number of pop-up residencies around London.

The collaboration with Wing Shack marks Eggs ‘n’ Stuff’s first permanent site. A second collaborative restaurant between the two brands is due to open in Shoreditch later this year. 

There are also plans to open two more standalone Wing Shack restaurants in Brixton and Bromley in November this year. 

Eggs ‘n’ Stuff is one of a number of egg-focused brands to open in the capital over the past few years, with other notable players including Eggslut, which entered the market in 2019, Mad Egg, and EggRun, which opened its first permanent site in Monument earlier this year. However, it is the first to tackle the challenges of egg-based buns being regarded primarily as breakfast items.

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