Medium Plates Belong in 2024

If you are reading this piece then not only is Ella jletting anyone write for Munch Magazine, but you are indeed a foodie and have undoubtedly been to a small plates restaurant.

I have a bone to pick with these restaurants because. This doesn’t mean I harbour hatred for them - the food is (usually) bloody fantastic. Small plates served at the likes of The Tamil Prince and Manteca don’t leave your belly growling. In fact, they encourage a frenzy of feasting, and you’re left feeling disgruntled and ashamed by yourself for always taking it that little bit too far. They are usually trendy and good vibes which, contrary to my Dad, doesn’t just mean dark and loud.

But here are my issues. Why is everywhere falling down the small plate rabbit hole? At least Alice got some adventure: menus are mostly uninspired. Expect some salad, some meat, something fried, and something carby.

And why do I need to take out a loan to eat there. I know it’s London and everything is expensive; but why pay £10 for (an admittedly great) fancy hummus at The Counter in Soho/ Notting Hill, when the price of chickpeas is one of the rare ingredients that can be bought with loose change. Not all new and up and coming chefs need to do small plates. It’s okay to do starter and main. Medium plates have been forgotten - it’s time we remember our humble roots.

I do like the share and care but it’s too overdone and it’s always ‘yeh we do things a bit differently here it’s a unique SP concept’. Concept? You’re just like every other place in Dalston love. Having said all this if anyone wants to treat me to one of these places I will swallow my feelings and come!

Peace, love, good vibrations.

Luke O’Dea