Hammer & Tongs in Farringdon has brought the tradition of the South African braai (BBQ) to the UK. Using a whopping 3m grill, the restaurant will be cooking a meat-heavy menu with traditional sausages, fish dishes and potjie - a dish brought to the country by Dutch settlers in the 17th century.

The menu is split into two, one part dedicated to cuts of steak and the other a list of skewers. To get an authentic flavour, the braai will use Sickle Bush imported from South Africa and Namibia as well as meats being seasoned with flavours such as confetti bush and buchu. The menu is comprised of dishes including whole-grilled trout with lemon grass and West Cape aromats, as well as blackened lamb sosaties (skewers).

The cocktail menu has been designed by Pete Kendall, the man behind Milk and Honey and Trailer Happiness, and has drinks such as a Stellen-Spritz made from caperitif rosso, Graham Beck sparkling wine and wild jasmine syrup. A huge ice block will be behind the bar, from which pieces will be cut using a hot copper pipe.