Coqfighter

22/05/2026

27 degrees! It’s a reach but we’ve semi-successfully shoehorned the weather into a Nashville hot promo. Thanks

20/05/2026

Peppercorn Sauce. Bearnaise. Fried chicken. Need we say more?

19/05/2026

19/05/2026

It’s nearly (Nashville) Hot Boy Summer.

18/05/2026

Chicken Au Poivre. In all dine-in restaurants till end of May.

14/05/2026

You are rapidly running out of time to try this one.

However, if this reel gets one million likes we’ll keep it forever.

13/05/2026

Completely forgot to shoot the sub 🙄

11/05/2026

A VERY delayed April roundup.

New tees, new salad, new cocktails and refreshingly few new dramas 🥹

07/05/2026

CHICKEN AU POIVRE.

Yes we know you’re meant to have it with steak. Grow up, it’s 2026.

Live in all locations from 12pm today.

01/05/2026

THAI CHICKEN SALAD DROPS TODAY

Dodge the corporate slop bowl chains, get our new salad in your belly for lunch today. Swipe to see what’s in it, it’s bloody delicious ###

01/05/2026

THAI CHICKEN SALAD DROPS TODAY

Dodge the corporate slop bowl chains, get this in your belly for lunch today. Swipe to see what’s in it, it’s bloody delicious ###

29/04/2026

The best review is always an empty plate.

27/04/2026

LAST WEEK OF THE CACIO E PEPE

We finally got to do a collab with our boys and I couldn’t be happier with it.

Who knew fried chicken and cacio e pepe worked so damn well. Sorry to all my Italian friends, I know it’s sacrilege but it is delicious.

On for the rest of the week at all our dine-in restaurants ###

24/04/2026

Show your medal at any dine-in location 🏅

BYO deodorant.

23/04/2026

Would’ve stayed in budget if we hadn’t smashed that plate.

09/04/2026

Hi guys, Troy here 👋
I’m one of the founders.

We’re famously rubbish at putting ourselves front and centre, but you may have noticed we’ve been trying to tell a little more of our story lately.

Turns out, you all seem to bloody love it, so here’s a brief recount of how I ended up here.

Deacon & Tristan’s stories to follow xx

02/04/2026

COQFIGHTER X BBPS

CACIO E PEPE FRIED CHICKEN SUB

Yeah you read that right. Damn this one is delicious, no-holds-barred, heavy on the pepper & cheese. Bring some mints if you’re on a date.

We first met the boys at MOTN festival in Abu Dhabi were smitten from day one. We’ve been dreaming up silly collabs over beers ever since, but we kept coming back to this idea. Sometimes the simplest ideas are the best.

Enjoy x

17/03/2026

Only 2 weeks left of our Sichuan special

Sichuan hot-dipped fried chicken
Lao gan ma chilli crisp & ginger mayo
Shredded iceberg
Thick cut Texas toast

We’re really stoked with this one. Get one at any of our dine-in locations until the end of March.

05/03/2026

The Chilli Crisp Sichuan Sando

We’ve had some sort of Sichuan themed monthly special on rotation for a few years, but I don’t think we’ve ever quite nailed it till now. This year we have dialled it up hard and It is an absolute belter.

Sichuan pepper, cumin & dried red chilli get toasted and then blitzed with a little fennel seed, star anise, salt & brown sugar.
We then make a hot oil dip with the toasted spice blend and then douse it in a little more to serve.

We of course have everyone’s beloved Lao Gan Ma for the chilli crisp mayo. We blend half of this with a little pickled ginger (to freshen it up) and fold into mayo, then add the other half and fold the other half & the puree so it’s deeply flavoured but you also get those delicious little crunchy bits through it.

Served on Texas toast, because well, square bread is fun right?

Live at all our Dine-in locations all month x

05/03/2026

The Chilli Crisp Sichuan Sando

We’ve had some sort of Sichuan themed monthly special on rotation for a few years, but I don’t think we’ve ever quite nailed it till now. This year we have dialled it up hard and It’s super punchy.

Sichuan pepper, cumin & dried red chilli get toasted and then blitzed with a little fennel seed, star anise, salt & brown sugar.
We then make a hot oil dip with the toasted spice blend and then douse it in a little more to serve.

We of course have everyone’s beloved Lao Gan Ma for the chilli crisp mayo. We blend half of this with a little pickled ginger (to freshen it up) and fold into mayo, then add the other half and fold the other half & the puree so it’s deeply flavoured but you also get those delicious little crunchy bits through it.

Served on Texas toast, because well, square bread is fun right?

Live at all our Dine-in locations all month x

24/02/2026

Good vibes these last few weeks.

Messing with croissants, bitta plumbing, some beers and bags 👌

22/02/2026

Is this the best chicken ricebowl in London? The universe? The entire space-time continuum?
Possibly. Probably. The data suggests yes.
Start your week right with what is absolutely and unequivocally the greatest ricebowl ever constructed.

13/02/2026

Restaurants are nuts.

Sometimes this job absolutely fries our brains, but most of the time it’s glorious chaos.
The best and worst part about being at the helm of a small independent is touching everything.

Design, recipes, payroll, budgets, specials, staffing etc, all while working in the sites is intense, but so much fun. There are very few industries you can have this kind of breadth of workload, and you’re guaranteed to never ever have a boring day.

03/02/2026

Longtime friends 🤝 first-time collaborators.

We’ve been trying to get locked down to collab with us for years, even before they became ‘Dom’s Subs’. Finally, Greg - famously busy man about town - picked up the damn phone and we immediately got to discussing the ultimate sub.

A take on their legendary Grapow Sub, with our fried chicken tossed in a Nam Jim Jaew butter. Fresh Thai herbs, carrot & cucumber in a light but punchy Thai dressing, finished with nutty toasted rice powder. Fresh but naughty, much like ourselves.

We absolutely love this one and are super stoked to be working with the sandwich masters themselves, we hope you do too. All month, all dine-in Coqfighter locations xx

21/01/2026

Told you we’d be having fun this year.

We’ve taken advantage of this crap weather (and a few less walk-ins) to get in the kitchen and crack on with some new dishes for spring/summer. Coqfighter SS26 if you will, Hawaiian shirts not included.

Anyway, we’re looking to expand on our hugely successful Caesar with a couple of really punchy grilled chicken salads. We’re not just dude food these days. Also, a bright & smokey chipotle-buffalo roast chicken. TBC on these but let us know in the comments if something in particular is really doing it for you, and maybe you’ll sway us.

More dishes coming in the next couple of weeks. One in particular I cannot wait to share with you guys x