What are the opening hours?

Thursday 12pm - 5pm Friday 12pm - 5pm Saturday 12pm - 5pm Sunday 12pm - 5pm

Rogue Sarnies, 263 Poyser Street, London (2026)

10/06/2026

A World Cup screening worth sandwiching into your diary. 🚨 ⚽️ ‼️

Table bookings are now live for England’s World Cup matches at Rogue Sarnies.
We’ll be showing England games only, with tables available to book for the prime-time view. All table bookings include table service throughout, so you won’t need to queue for drinks.

Walk-ins are welcome downstairs with no booking required, but drinks will be ordered from the bar & queues are expected.

We’ll only be showing England matches, and these are the fixtures confirmed so far:

Wednesday 17 June
England v Croatia
Kick-off: 9pm

Tuesday 23 June
England v Ghana
Kick-off: 9pm

Saturday 27 June
Panama v England
Kick-off: 10pm

The kitchen will be open for the whole duration, serving sarnies alongside the usual sides.
We’ll be serving beers on tap, wine, cocktails and slushies.

Tables are very limited and we expect them to go quickly.

England on the telly. Sarnies on the table!! See you there, Rogues Team xx

03/05/2026

The Korean Porker.

New special. On until gone.

Crispy fried Korean pork pâté and sausage stuffed pork belly.
House kimchi, garlic mayo, cucumber, coriander, toasted nori, and sesame salt.

Rich, crunchy, sharp, fermented. Proper balance.

£12.50 collection £13.75 delivery

Come hungry. Leave smug.

22/04/2026

We just wanted a simple photo.
Things got out of hand.
None of this is real, but the limoncello is very, very real.

We’re starting with three:
Limoncello 💛
Blood Orange-cello ❤️
Grapefruit-cello 🧡

As part of the launch, we’re giving the Rogue community an exclusive buy one, get one 50% off across the full range for one week.

Use code: CELLO (online only, link in bio)

Available now:
– At the Store & the Restaurant
– On our website
– Nationwide delivery 🚚

£24.99 in store
£27 with delivery included

Once they’re gone, they’re gone.

Drink it cold. Brag about it later.

Love Rogues
x

17/04/2026

The Naughty Piggy.

Black garlic and treacle brined pork shoulder, slow roasted in the wood fire oven, sliced wafer thin and dipped in pork jus.

Smoked mozzarella, wild garlic sauerkraut, our global mix of mustards, and cranberry jam.

Everything pulling in the same direction.

£12.00 collection £13.20 delivery

On until gone. Come hungry. Leave smug.

31/03/2026

A little festive Easter special. 
Homemade hot cross bun, toasted in the wood fire oven with a slab of salted butter and smoked mozzarella. Topped with cold, wafer-thin sliced porchetta and doused in smoked chilli maple syrup. 
Sweet, salty, smoky. Slightly unhinged.
Very good.

Only available this week, Wednesday to Friday, in limited quantities.

£6.50 collection £7.15 delivery
 Come hungry. Leave smug.

foodlondon londonfoodguide eeeeeats foodstagram hotcrossbun porchetta woodfire easterspecial

26/03/2026

The Wild Garlic Sausage Bap.

Spring has sprung 🌱
Our favourite time of year for produce, and wild garlic has to be top of the pile.  Fennel & chilli sausage patty, wild garlic and hazelnut pesto, stracciatella, shaved fennel, rocket, fermented habanero vinegar.

The sausage patty uses all the pork rib meat we trim from our porchetta. Mixed with chilli, fennel seeds, plenty of confit garlic and caramelised onions, stale bread soaked in milk, and parmesan. Proper flavour, nothing wasted.

The pesto is a boatload of locally foraged wild garlic, fermented spring onions, toasted hazelnuts, olive oil, parmesan. Loud, green, and exactly what you want this time of year.

The chilli vinegar is our take on the classic pie and mash shop condiment. Red wine vinegar infused with fermented habanero pulp, a byproduct from our pineapple hot sauce. Sharp, spicy, and cuts straight through the richness.

It’s fresh, rich, & full of spring. It’s delicious.

£10.50 collection  £11.55 delivery 🚚  Come hungry. Leave smug.

17/03/2026

EL DIABLO

The special that no one asked for or voted for.
But we’ve been eating it for staff food for so long it felt rude not to share it.

80g of spicy ventricina salami, mozzarella, roasted tomato sauce, and Sichuan chilli crack. 
A slightly lighter sarnie in weight than our usual lunch options, but just as punchy in flavour.

On the menu for £9.50 collection or £10.80 delivered.
 Come hungry. Leave smug.

09/02/2026

PIRI BREAKFAST CLUB.

Spicy wood-fired peri peri chicken thigh, two fried St Ewe eggs with proper runny yolks, roasted peppers, gem lettuce, herby mayo, pickled onion, and matchstick fries.

A slightly lighter, spicier start to your day compared to its porky counterparts.

Only available on the breakfast menu.
9 to 11:30am every day.
Available for collection or delivery.
Come hungry. Leave smug.

30/01/2026

The Katsu Chicken.
Only here for the week.

Already voted sarnie of the year so far by the team. They ate four yesterday while developing the recipe. Pure professionalism.

Crispy fried chicken breast smothered in rich Japanese katsu curry sauce. Shredded cabbage with coriander and spring onion, ginger sesame and black vinegar cucumber, finished with a slick of herby lime mayo.

It’s rich, comforting, and dangerously easy to eat.
You’ve been warned.

On for one week only.
Come hungry. Leave smug.

23/01/2026

Got you. Here it is pulled much closer to your original, just cleaned up for flow and consistency, not rewritten into something else.

⸻

The Messy Birria returns.

Messy in name, messy in nature. It really needs a disclaimer. We are not responsible for your dry cleaning bill. God forbid you wear a white top.

Four types of dried Mexican chillies go into the deep, rich broth we braise beef short ribs and lamb shoulder in. Loads of aromats, properly caramelised onions, and unripe winter tomatoes giving it that sharp edge.

It’s paired with smoked mozzarella, sour cream, and a classic pico de gallo. Tomato, white onion and coriander, for those not familiar. A good dash of fresh lime juice, plus our homemade roasted pineapple and habanero hot sauce.

An absolute banger. A big, soggy mess. And our absolute favourite sarnie.

If it wasn’t such a pain to make, it would always be on the menu.

When it’s gone it’s gone.

14/01/2026

The Peri Club.

Gone is the turkey and stuffing. Let’s be honest, as good as it is, we’re all sick of it. Us included.
We must have cooked a thousand turkeys since November.

Chicken is back.
But not as we’ve ever done it before.
Proper peri peri.
On the Nando’s scale it sits at medium hot.
No, we can’t do it less spicy.
No, we can’t do it gluten free.

Roasted peri peri marinated chicken thigh. Wood-fired peppers marinated simply with sherry vinegar and salt. Salsa verde mayo, heavy on the citrus. Baby gem salad, pickled red onion, and matchstick fries because they belong there.

Balanced, savoury, and deeply satisfying. No tricks, just a very good sandwich.

On the menu now. Come hungry. Leave smug.

13/01/2026

If you can’t take a date, eat alone x

09/01/2026

Soft pork and beef meatballs

Pork-forward. Ricotta-rich. Properly seasoned. Heavy on bread, finished gently, built to stay juicy.

Ingredients (makes about 24 x 60g meatballs)

800g pork mince (15–20% fat) 400g beef mince (15–20% fat)
200g white bread, crusts off 200ml whole milk
200g ricotta 80g Grana Padano, finely grated
4 eggs
160g onion, very finely chopped or grated 3 cloves garlic, grated 15g flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves 1 tsp fresh rosemary, very finely chopped 1 tbsp fresh oregano, finely chopped
1 tsp fennel seeds 18g fine salt (1.5%) 1½ tsp black pepper
Olive oil, for cooking
Soft, rich, confidently seasoned. Method in the comments.

21/12/2025

Merry Christmas everyone!

See you all in 2026. Lots of love 🥪🥪🥪

16/12/2025

Merry Christmas everyone!
If we don’t see you this week see you all in the new year ❤️❤️❤️❤️

19/11/2025

Three Little Pigs

An absolute classic. This one isn’t shy. It doesn’t whisper. It walks in, kicks the door open, and asks why you haven’t ordered it yet.

It’s been hailed as the best sandwich I’ve ever eaten by many a diner.
I personally eat at least one a week.
Good for the soul. Absolutely terrible for the cholesterol.

Our pork belly stuffed with sausage, pistachio mortadella, and spicy Ventricina salami. 120 grams of charcuterie all in. Smoked scamorza (a smoked cured mozzarella).
An Italo English deli counter in a roll.
Roasted lemon aioli, pickled hot pepper relish loosely inspired by pepperoncini, fresh rocket, EVO, salt and Sgt Pepper.
It weighs in at almost half a kilo of deliciousness.
For us it’s the perfect sandwich. Salty, rich, spicy, tangy.

On the menu now and forever. Come hungry. Leave smug.

14/11/2025

The Porchetta.
That’s crackling you’re looking at.

Seared hard in the wood fire oven first, then moved to the combi for a slow roast. We take it to 56 internal so it rests out just over 70, because we chill it and slice it wafer thin for the sarnies. Take it too far and it loses its structure when you’re cutting it that fine.

If you’re doing a roast at home, leave the skin uncovered in the fridge overnight, then brush it with fat and season it well. Get your oven mighty hot and roast until the skin is coloured and crisp but not burnt. Then drop the oven to 150, take the pork to 65 internal, and rest it for the same amount of time you cooked it, on a rack, before carving. Trust us. Thank us later.

Inside the roll it’s still the same beast you know. Cumberland sausage stuffed pork belly. Juicy, salty, herby. Crackling that snaps like it’s showing off. The cross section tells you everything

On the menu.
Come hungry. Leave smug.

13/11/2025

The Meatball.
It’s been on the menu a week and we’ve already seen the same faces coming back for it.
One of you ate two on the spot then ordered one to take home for dinner.
No judgement.
We get it.

We’ve spent the last fortnight living on these things, so we know exactly what they can do. Soft, rich pork rib and wagyu meatballs simmered in roasted tomato sauce until they’re practically begging to fall apart. Three of them dropped into a roasted garlic butter roll, topped with shaved fennel, rocket, olive oil, and a blizzard of grana padano.

It’s not clever. It’s not reinventing anything. It’s just a proper meatball sarnie made with a ridiculous amount of effort and an unhealthy amount of enthusiasm.

If you haven’t tried it yet, this is your sign. If you have, you probably don’t need convincing.

On the menu everyday until we run out 12-4pm
Come hungry. Leave smug.

08/11/2025

The Meatball. We’ve eaten close to forty of these each over the past two weeks getting the recipe nailed down.
Occupational hazard.

The obsession started this summer at our good friends where we had what was arguably the best meatball of our lives.
It changed how we think about them completely.
No more dry, overmixed, onion-studded lumps pretending to be meatballs.
These deserve respect.

Ours start with the ribs we trim off our pork bellies — the meat in between the bones is ridiculously well marbled, soft, and full of flavour. We blend that with about a third wagyu beef mince for depth and richness. The mix gets folded with milk-soaked bread, fresh ricotta, grana padano, garlic, shallot, herbs, eggs, salt, toasted peppercorns and fennel seeds. Shaped, rested overnight, then roasted hard in the wood fire for a deep caramelised crust before being finished slowly in our roasted tomato sauce with a splash of white wine and pork sauce.

They go into our garlic butter toasted roll in threes, absolutely covered in sauce, topped with shaved fennel, rocket, olive oil, and a snowstorm of finely grated grana padano.

It’s a classic, just done properly.
Soft, rich, juicy balls. Tangy sauce. Cheese.
 On until we run out.
 Come hungry. Leave smug.

Rogue Sarnies