Andy Warhol may have championed Campbell's Condensed Soup in his art, but a new London restaurant is taking that concept even further. Tincan serves only fish - from a can.
London is no stranger to quirky restaurant concepts, having played host to a silent restaurant, an eatery where you dine in the dark and of course, the infamous cat cafe, but now you can eat from a restaurant with no kitchen.
With a tagline claiming it "the best tinned fish in the world", Tincan is a pop-up restaurant set up in London's Soho. It opened on Monday and will be around for six months. The restaurant's chefs open cans from a fridge and the menu is simple - only fish dishes are served, and they all come from an extensive list of tin cans.
The dishes are far from your average tuna in brine, ranging from calamari to caviar. Sourced from Spain and Portugal, they come accompanied by bread, salad and condiments including diced shallots, chilli, olive oil and parsley. Portugese wine, and craft beer are available to drink with your tinned meal.
Tincan was created by design company AL_A after the team discovered a similar tinned fish restaurant in Lisbon and saw a possibly unsurprising gap in the market.
As the brainchild of a design company, Tincan of course has a sleek, stylish look. The walls are painted black and lined with retro tin cans. Even the tables, chairs and lights have been specially designed, with the aim of making the tin cans the stars of the show.
The restaurant's opening coincides with the London Design Festival, which is running all this month, and the creators say that it is combining "two things we’re passionate about: food and design."
Prices are a lot more than you would find in the supermarket, ranging from £7 for a more run of the mill fish like smoked mackerel, up to £22 for scallops. Other fish on offer include baby sardines, clams, cockles, mackerel, mussels and octopus.
If you fancy eating your dinner from a can, you can visit Tincan on Upper James Street in Soho, where it will be for the next six months. Whether the concept of a tin can only restaurant will catch on, we will sea (sorry).
Words: Victoria Gray, Images: Tincan, Rex Features