Sausage Roll Pop-up Concept, Roller Boy, launches at Hill Street Hatch
Hill Street Hatch, the creators of the successful grilled cheese pop-up The Toast Office, has opened its doors to reveal its second street food resident, Roller Boy. A fresh take on the modest Sausage Roll, Roller Boy will be brought to the Cathedral Quarter, Belfast in partnership with well-known chef John Hollywood.
It follows the success of The Toast Office which teamed up with talented local chefs to create amazing grilled cheese sandwiches using local produce. Due to consistently high levels of demand, The Toast Office has now extended their stay in the Cathedral Quarter and taken a space within the Dark Horse.
The Toast Office
Ryan Crown, co-founder of Hill Street Hatch commented“After toasting to the success of our last pop-up and, we’re excited to announce the opening of the second food concept at the Hill Street Hatch. We continue to be overwhelmed with the success of The Toast Office and the hundreds of customers who queued outside the hatch each week to get their grilled cheese fix. We’re confident the appetite for Roller Boy and its modern take on sausage rolls and fun, nostalgic desserts will be just as strong.”
Unique start-up
A unique hospitality start-up, Roller Boy will serve a menu of savoury pastry favourites led by the classic sausage roll, with contemporary twists. Homemade sides such as beans and coleslaw, the humble jambon and the iconic Sausage Roll Bap will all be on offer from today.
Roller Boy will be managed by chef John Hollywood, currently of popular restaurant Yugo East. With more than 16 years of experience, John has designed an elevated yet fun menu that taps into our nostalgic palettes as people tuck into reimagined childhood favourite foods.
John Hollywood commented “I am delighted to see the Roller Boy concept come to life this week. After weeks working on the concept with the Hill Street Hatch team and playing with new takes on the staple sausage roll, we’re looking forward to welcoming people to the Hatch from this weekend. We’ve taken a simple savoury pastry and elevated it with modern flavours.”
