Niche restaurants on the rise, says Fluid Movement director

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Published on Friday, 10 August 2012 10:56

Written by Carol Emmas

The trend towards restaurants and bars serving niche products is in growth due to the likes of social media, according to Tristan Stephenson, co-director of Fluid Movement.

His comment comes on the back of its opening of Dach & Sons, its new premium hot dog, craft beer and whisky restaurant due to open in Hampstead, London, in September.

Stephenson, who is also behind Purl and the Worship Street Whistling Shop, said niche trends are beginning to take off because consumers have a better idea of what they want than they did a decade ago.

"Previously people used to go out to look for a restaurant and settle on meal. Now it's about one-upmanship or ticking a box due to recommendations through the media. People are more decisive – they specifically know what they want to eat and drink, and there is enough diversity to provide that."

He added that from his perspective it's not about being a "jack of all trades," but "a master of one". "The other plusses are there is less wastage in these cash-strapped times and it means you can offer food at a competitive price. Consumers will be able to eat and drink at Dach & Sons, easily for around £16-£17 per head," he said.

Dach & Sons, which is inspired by New York-style eateries has just six main courses on the menu, four of which are quality hot dogs. It also offers craft beers in 2/3 and 1/3 pint sizes so consumers can try a range, and its whiskies are also available in 35ml measures.

It has employed a full-time butcher to produce its own sausages, burgers and frankfurters on site, all produce will be locally sourced and the rear of the building will host a "whisky library".

The first floor will feature cocktail bar Purl and Fluid Movement will launch a range of new products in collaboration with Master of Malt, including Cream Gin, Radiation Aged Cocktails, Grenadine Syrup, Exhaustion Tonic and Chip Pan Bitters.