Half Cut Market

The story

Half Cut Market London: Konro Grill and Natural Wine Bar on York Way

Charcoal fire and seasonal sourcing

Half Cut Market delivers an International cuisine built around charcoal-grilled proteins and seasonal produce. Chef Aidan Richardson applies techniques refined at Brat to a kitchen anchored by a Japanese Konro grill. The team sources regeneratively farmed meat from the Ethical Butcher and day boat fish from Fin & Flounder, while Wildfarmed supplies the flour. This approach yields dishes such as smoked eel rice and escovitch mackerel paired with salted mandarin. Slow-grilled chicken arrives with jerk sauce, and a cheese and potato flatbread rounds out the sharing plates.

Founders, neon and the neighbourhood

Four local friends established the venue, combining extensive backgrounds in wine, beer and food to create a corner shop with a conscience. Co-owner Holly Willocks draws on her experience at Mountain to curate a wine list focused on low-intervention producers. Fifty bottles cover styles from Bordeaux and Rioja to earthy natural wines, with ten selections offered by the glass. Dan Flavin-esque neon lights illuminate terrazzo tables, reinforcing the spot's identity as a recognised Local Gem by the Good Food Guide.

Shared plates and tasting menus

The kitchen balances smaller drinking snacks with larger plates designed for the table. On Tuesdays and Wednesdays, a set menu presents stone cold classics scaled for sharing, priced at twenty-four pounds for two courses or twenty-eight pounds with dessert. Vegetarian alternatives accompany the standard a la carte options. A seasonal eclair provides a rotating finish, changing flavour to match the produce cycle. The space also welcomes private bookings for groups of up to thirty guests.