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locations and opening times

Hoxton

Our flagship restaurant on Hoxton Street where we cure and smoke all our own meat, bake bagels, pickle and ferment! Come and see us for brunch and dinner

Monday - closed
Tuesday - closed
Wednesday -
11am - 10pm
Thursday - 11am - 10pm
Friday - 11am-10pm
Saturday -
11am - 10pm
Sunday -
11am - 10pm

Old Spitalfields Market

A market kitchen in a redevelopment of Old Spitalfields Market. Reubens, Latkes and Sides. And beer!

Monday - 11am - 5pm
Tuesday - 11am - 5pm
Wednesday -
11am - 5pm
Thursday - 11am - 5pm
Friday - 11am - 8pm
Saturday -
11am - 5pm
Sunday -
11am - 5pm

Victoria Market Halls

Opposite Victoria Station as part of the new Market Halls development. 11 of London’s best Restaurants in one dining hall. Heated and with full bar

Book via the Market Halls Website

Monday - 12pm - 10:30pm
Tuesday - 12pm - 10:30pm
Wednesday -
12pm - 10:30pm
Thursday - 12pm - 10:30pm
Friday - 12pm - 10:30pm
Saturday -
12pm - 10:30pm
Sunday -
12pm - 10:30pm

BOOK a table NOW

 

"Is this the best reuben in London? In a word, yes."

- TimeOut

shabbat dinner at monty's deli

 

FRIDAY & SATURDAY NIGHTS ONLY
TO BOOK CALL 0207 729 5737

Min. Four People / Four courses  
£24 per person

HOUSE BAKED CHALLAH ROLLS AND CHOPPED LIVER TO START
Served with a taste of Kiddush wine on the side

A TUREEN OF CHICKEN SOUP
with kneidlach & lokshen to share

A WHOLE ROAST CHICKEN
served w/ spring greens, roast potatoes, house mustard and chrain

A DELIGHTFUL LOKSHEN PUDDING

Please book at least 24 hours in advance

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Salt Beef, Pastrami, and other Jewish classics in London

Monty's Deli opened as a market stall in 2012. Mark had long been obsessed with refining the perfect pastrami and salt beef, and his sandwiches – hand carved towers of meat – were soon declared by Tom Kerridge 'the best value lunch in London'.

One of the only places in Britain to make their own salt beef and pastrami, Monty's Deli is proud to produce everything by hand. They bake the bagels, they cure the meat, they make the mustard, they've even developed a rye bread to complement their award-winning sandwiches. Like Katz's in New York, and Langer's in LA, the recipes are closely guarded secrets, and the portions are generous. 

This is the food Mark was brought up on, food that his grandfather, Monty, introduced him to as a child. Chicken soup with kneidlach, cooked over two days. Salt beef perfected over a week. This is Jewish soul food, made with love.

 
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