45 Park Lane is set to welcome the return of Champagne and hotdog concept Bubbledogs throughout summer 2024.

The Mayfair hotel’s terrace, Cut Out, will be home to a unique al fresco pop up. In collaboration with 45 Park Lane’s executive chef Elliott Grover and the founders of Bubbledogs and two Michelin-starred Kitchen Table, Sandia Chang and James Knappett, the bespoke menu of gourmet hotdogs and grower Champagne pairings will be available exclusively at ‘Bubbledogs at 45’.   

Grover’s flair for modern American cooking will blend seamlessly with Knappett’s focus on British traditions and flavours, matched with grower Champagnes hand selected by Chang. The dogs will be created to Bubbledogs specifications with ingredients from The Franconian Sausage Company, served in freshly baked rolls from the Cut pastry kitchen.

The menu will feature a selection of imaginative hotdogs, with highlights including Native Dog, with crispy native lobster tempura, Marie rose sauce and beluga caviar; The Kagoshima, A5 Wagyu striploin with Japanese mayo and shaved summer truffle; and Fourth of July, topped off with spicy BBQ sauce, coleslaw and crispy bacon. The offer will also include playful finger foods such as American tater tots spiced with Japanese togarashi, Cut’s mac and cheese, and Bubbledogs’ signature buffalo chicken wings. A chocolate hot dog made with Jivara chocolate ganache and served on a cinnamon brioche with a cherry and passion fruit sauce will also be available.

“I am thrilled to collaborate with James and Sandia, the creative minds behind Bubbledogs and Kitchen Table,” says Grover. “This partnership will offer a unique dining experience with innovative and fun dishes. For devoted Bubbledogs enthusiasts, it’s the perfect chance to savour their beloved gourmet hotdogs again and enjoy the summer on our beautiful terrace.”