WRITTEN BY Daisy
PUBLISHED ON June 17, 2026
We’re excited to announce that the Peckham Weekend is back for a third year – bringing together 19 of our friends across Peckham for this community cause.
From the 24th-26th July, 19 of Peckham’s restaurants, bars and cafes will offer £10 specials on each of their menus – with £1 for each special donated to Peckham Pantry: a membership community food club supporting low income families.
The line-up this year:
– Mr Bao: BBQ mackerel, lime yogurt, pickled cucumber, lime, dill and chive oil, pickled kohlrabi, seasoned soy
– Rice Paddy: Peek Gai Tod Makwaen: Lanna-style prickly ash deep-fried chicken wings
– Forza Wine: Cauliflower fritti & aioli
– Shorty’s: Pantry Paloma: Tomatesta Destilado de Tequila, paired with our house-made rhubarb syrup, fresh grapefruit juice, a touch of lime and Bermondsey Tonic Water
– Peckham Cellars: Fried Squid Brioche, ink mayo & preserved lemon: our take on a Spanish classic ‘Bocadillo de Calamares’
– Taca Taco’s: Swordfish tostadas with pineapple and habanero salsa
– Janda Diner: Nasi Janda Vegan/Vegetarian: a selection of Janda flavours including basmati rice, bamboo shoots rendang, tempeh, rice crackers, acar nyonya (pickled veg), cucumber, and three different sambals
– En Root: The Crispy Jerk Shroom Burger: Crispy oyster mushroom burger with sticky jerk glaze, raw slaw, mango xhutney and pickles in a toasted bun
– NOLA : Spicy egg mayo brioche bun with crispy chilli oil and any coffee
– Rye Lane Bagels: Tokyo Melt: wagyu-style sliced beef brisket, caramel chilli mayo, and greens.
– Coodie: Two cookie deal: mole and dark chocolate and crème brule and raspberry
– Lai Rai: Banh Mi Heo Quay: crispy roasted pork belly, house chicken liver pâté, crinkle cut pickles, fresh chilli, cucumber, spring onion and coriander.
– Bà Ba: The Saigon Summer Trio: Tofu summer roll, prawn summer roll and smokey pork sausage summer roll. Served with our secret sauce (hint keywords: nha Trang style, pork mince, & nước chấm) and a signature house sauce
– 081 Peckham: Holy pork pizza: mozzarella, parmesan, sausages, roasted potato with garlic and rosemary, cheese fondue
– Kruk: Beef sai oua “khao tod” salad: puffed rice, soft herbs, lemongrass & house fermented mustard greens
– Connie’s: The Pastrami Crunch: Tomato sauce, Pastrami, Mustard creamy sauce, Frozen Pickles dust
– Ganapati: Hemeen dosa: dosa pancake stuffed with prawns, chilli, ginger curry leaf and a coconut chutney
– Bara: British broad beans and early summer greens (spinach, nettles and nasturtium) with Gwennol sheep’s cheese, Welsh extra virgin rapeseed oil and a soft boiled egg on toasted focaccia.
– Eastern Bloc: Schnitzel sandwich (chicken or oyster mushroom) – semolina breaded schnitzel, sesame seed brioche, tarragon & preserved lemon aioli, crunchy cabbage & herb salad, house pickles, peach & scotch bonnet hot sauce.
Maiz: TBC
Join us to make this the best year yet!