Barbecue

• Flank OG At The Print House in Stratford is all about roast meats, sharing trays and amazing Sunday roasts

  

  You might have tried their food at Market Hall Victoria or Old Spitalfields Market, but Flank's next move is to take on a long term residency in East London at The Print House in Stratford.

  Flank is all about nose-to-tail eating and cooking over fire and Flank OG, which will be in Stratford, expands their offering to more of a small plates game. From a quick look at what's on their launch menu, it definitely sounds worth checking out.

  Things kick

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• Meatopia is back for 2019 with another great chef line-up (and lots of meat)

  Once again, London is getting ready for another great-sounding Meatopia festival over in Tobacco Dock. Every year (this will be its seventh), a great selection of top chefs get together to create some truly excellent dishes - all created specifically for the festival. You won't see any of these dishes elsewhere. Oh, and a lot of meat is involved. 

• Meatopia unveil an epic line-up of chefs for 2018

  

  Everyone's favourite festival of meat and fire, Meatopia, is coming back to London for its sixth outing and this year's line-up looks pretty amazing.

  Chefs cooking at Meatopia for the first time include Jeremy Chan of Ikoyi, Sam Bryant of Coal Rooms, Rok Shoreditch’s Matt Young and Aaron Webster & Remi Williams of Smoke & Salt. But the list of returning chefs is pretty bloody A-list ranging from Yotam Ottolenghi, David Carter of Smokestak through to Meatopia

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• Has our April Fool come true? Mayor really does plan smoke crackdown

  

  We do love putting our April Fools together here at Hot Dinners, but even we don't expect for them to come true. However that's exactly what appears to have happened today. Alerted by a reader who spotted a similarity between a story in The Standard and our 2017 April Fool we discovered that what we thought was too crazy to become true actually appears to be

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• Cub is Mr Lyan's new boundary-pushing low-waste cocktail bar and restaurant in Hoxton

  “We want to keep pushing boundaries,” said Mr Lyan about his new concept bar and restaurant. No problem there then - his new restaurant uses very (and we do mean *very*) creative ingredients in a special all-in-one kitchen and bar, reducing waste and keeping guests on their toes. Expect ambergris, Japanese knotweed and smoked compost carrot on the weekly changing menu.