Read AngelicHugs review of their visit to The Shanti Maurice HERE


by Janet Harmer, Friday 21st February 2014 08:49

Bunny chow – a South African street food traditionally featuring curry in a scooped-out loaf – is to be the focus of a new casual dining brand with ambitious plans for expansion.

Backed by investment company C & C Alpha Group, Bunnychow describes itself as “a premium food outlet” on a par with Pret A Manger and Eat. It intends to open 19 units, each measuring between 1,200 and 1,500 sq ft, in London within five years.

Atholl Milton, chief executive, launched the concept in London with a food truck at Brixton market, followed by a semi-permanent site in Shoreditch. Dishes include bunnies with fillings such as barbecued pulled pork, ginger chicken, South African bobotie or Boston baked beans with smoked cheese and spinach.

Milton believes there is an appetite in London for unique food offerings and that Bunnychow fits the bill. “The concept has a slick brand image, modern service backed by cutting edge technology and first and foremost, excellent food that represents value for money.

“My experience in the food sector has taught me that you have to create a flexible model in terms of your roll-out plan, we’ve built the business in such a way that we can run Bunnychows out of kiosks and 2,000 sq ft stores, giving us an opportunity to look at a vast range of potential new sites”.

The first permanent outlet will be in Soho at 74 Wardour Street, where Bunnychow has taken on a 1,200 sq ft restaurant on a new lease at £75,000 per year.

Restaurant Property agency director David Rawlinson who is advising on the roll-out, said: “Bunny Chow a is uniquely vibrant concept which fuses high-end bakery with the worlds best global flavours in a way which should appeal to London’s zeitgeist for cosmopolitan fusion and street food fun. The variety of offering provides strong all day trading potential.”

The Bunnychow menu will be divided into simple breakfast, bunnies, flat bunnies and desserts. Customers will be able to select the bread type before choosing a filling, which will include southern-style pork with house-made pickles.

Bunny chows originated as a street food in the Durban Indian community in the 1940s.


Incredible news this week. Bunnychow, part of the C&C Alpha Group Ltd Shanti Hospitality Group has been named ‘Restaurant of the Week’ by top lifestyle magazine, Time Out London.

We asked Bunnychow owner, Atholl what the story behind this delicious street food is…

The 40s were not easy, the Great War happened and the world changed forever but many good things came out of that era: Tupperware, Velcro, Frisbees, Silly Putty and Slinky’s to name a few. The 40s was also the era of the bunny chow; now let’s make this clear, there are a few stories about the creation of bunny chow and we merit them equally depending on how we’re feeling but basically, Indian workers living in Durban, South Africa, would travel to the sugar plantations with little more than their favourite curry wrapped in a roti bread. The long walk to work in the blazing sun made the curry and roti bread turn into a single, sloppy lump of food. This led one clever chap to devise a bread container, made from a hollowed out loaf of bread. This hollowed out loaf with curry in it became known as ‘bunny chow’ and over 70 year’s later, on a rainy street in London, we’re bringing our version of a bunny chow to the UK.

In their homeland, ‘bunny chow’ or ‘bunnies’ – as they’re better known – are very, very popular. Starting out life as a vegetarian, bunnies soon saw sense and now they’re typically filled with curries from traditional Indian recipes using mutton, lamb, chicken and that culinary-delight: beans and chips. For many, the key to a bunny is when the gravy from the filling soaks into the walls of the bread, giving each bite a perfect balance of bread and sauce. For us, we fell in love when we were out visiting friends in South Africa. After a hard day of lazing in the sun, we were introduced to the pleasure of sitting on a sea wall with a bunny and a few cold beers. It was love at first bite! All we could think to ourselves was, why had we never thought about this before? Why were we favouring sandwiches with two measly slices of bread, haplessly trying to hold the filling together? And where had these bunnies been during our worst hangovers? It was at that point that we thought: let’s bring bunnies to Britain!

Now we know that you folk love a curry but we also know that you love food from other parts of the world too so we are taking a bit of a liberty and are filling our bunny loaves with a series of global flavours that we’re sure you’ll enjoy…


Olive magazine have gone sandwich crazy in their February 2014 issue. Turns out that Shanti Hospitalities, Bunnychow topped their super-charged sandwiches list!

Super-Charged Sandwiches

What? A Sandwich can’t be cool? Clearly, you’ve never the snail and black pudding Breville toastie at Jason Atherton’s Berner’s Tavern ( the stack of homemade, fried bologna (aka ‘baloney’’) at Notting Hill’s Electric Diner (; or Loaf’s ( grilled cheese sandwiches, with salt beef or truffled mushrooms. Meanwhile, London food truck Bunnychow ( is delivering next-level sarnie, with its take on the South African classic. Basically, Bunnychow is a hollowed out loaf filled with goodness.


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