Chuku’s Chop Stop opened earlier this month as part of Boxhall’s rotating kitchen residency programme and will operate from kitchen No. 8 until 3 August.
The concept focuses on Jollof Rice Bowls inspired by Chuku’s Nigerian meal boxes. Each bowl includes jollof rice, fried plantain and house salad, with toppings including honey suya chicken, banga chicken, suya meatballs and vegan Adalu beans.
The menu also includes loaded fries, exclusive to Chuku’s Chop Shop, alongside sides and desserts from the Tottenham restaurant, including sticky zobo wings and chocolate yam brownie. Vegan and gluten-free options are also available across the menu, and all meat is halal.
Founded by siblings Ifeyinwa and Emeka Frederick in 2016, Chuku’s began as a pop-up. Four years later the duo opened their first restaurant in Tottenham following a crowdfund that raised more than £36,000.
“Before Chuku’s, I worked in the City and Nigerian food was never part of the available lunch options,” says Emeka Frederick. “Back then, the idea of being able to step out and grab Jollof nearby felt far-fetched.
“So, I feel incredibly proud to now be bringing Chuku’s Chop Stop to Boxhall.
“It speaks to what we’ve always set out to do - make Nigerian food more accessible and part of everyday London life.”
Ifeyinwa Frederick adds: “Ten years ago, we started Chuku’s as a pop-up to put Nigerian cuisine on London’s food map. It feels exciting to be returning to our pop-up roots to mark our ten-year anniversary.”
Located within the Metropolitan Arcade, Boxhall Liverpool Street is a food hall that brings together a range of kitchens, restaurants and bars under one roof in the City of London.
Luther Dyer, general manager at Boxhall City, says: “We’re thrilled to welcome Chuku’s Chop Stop to Kitchen No. 8.
“The residency is all about championing standout culinary talent and bringing exciting, limited-time concepts to the City, and Chuku’s is a perfect fit.
“Their bold take on Nigerian cuisine, strong sense of community and established following make them an exciting addition, and we can’t wait for guests to experience their flavours in this new, grab-and-go format.”