The pair will run a three-month winter residency of Ruben’s Reubens in Brixton Village from Friday (10 November).
It follows a successful summer collaborating at Rye by the Water in Brentford.
The menu will feature a range of snacks, including hot honey burnt ends; house lamb sausage; sesame burnt broccoli; and kung pao-strami cauliflower alongside a range of Reuben sandwiches. Sides will be fries and coleslaw with malted milk ice cream the only dessert option.
Ruben’s Reubens began during lockdown when Dawnay took over his parents’ Brixton garden to start smoking meat and making Reuben sandwiches, paying homage to his Polish-Jewish roots. It later ran as a pop-up in nearby pubs and restaurants, including The Crooked Well in Camberwell.
“It’s pretty crazy to think we are back where it all started. I entered the Brixton Kitchen competition back in 2019 – when I was only 18 – with the idea of Ruben’s Reubens, and at the time it was just a dream to open up shop here in Brixton Village,” says Dawnay.
“I’m beyond excited that it’s finally become reality. Expect big sandwiches, smoked BBQ, a serious cocktail selection, great music and lots of guest chef appearances.”
“I’ve been a fan of Ruben for some time now. He has a light touch with the smoke, yet manages to reach flavours that properly slap you in the chops with flavour,” adds Gill, who is also behind London restaurants Sorella and Darby’s.
“His sauces and pickles deserve honours in their own right, and include genuinely unique and clever combos like the espresso bbq sauce and his charcoal, lime and jalapeño. We share a common passion for the best ingredients we can source and are combining our collective craft to bring something new and special to Brixton Village.”