What new street food is coming to Boxpark Wembley?

A bigger dessert offering has been introduced, including gourmet doughnuts and ice cream, along with ramen and New York-style subs.

20 March 2019
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When Boxpark Wembley opened in December 2018, Food Spark looked at some of the signature dishes on offer from the street food vendors, including Zia Lucia, Ugly Dumpling and Cut + Grind.

But new foodies are joining the line-up, including finger doughnut concept Longboys, independent ice cream creators Udderlicious, Japanese ramen experts Yamagoya and sandwich royalty Gabagools.

So what are these newbies serving up?


Led by pastry chefs Heather Kaniuk and Graham Hornigold, Longboys produce full-flavoured, premium doughnuts with surprising flavour twists that are handmade on site. Hornigold is the former group pastry chef for the Hakkasan group and Kaniuk was previously executive pastry chef at the Mandarin Oriental and Shangri-La at the Shard.

Made from light brioche bases and looking more like an eclair, the Longboys doughnuts include Apple Crumble, Burnt Orange, Rhubarb and Custard, and Sticky Toffee Pecan Caramel.

Flavours will be changed seasonally and the outfit will also be making its own soft serve in-house.

“We wanted to bring a unique and playful concept centred around long pastries to the market. We’re serious about great flavours, less sugar and some slightly healthier pastries,” the duo said.

A shop in central London could also be on the cards later in the year.


More sweet treats for Boxpark Wembley, with these independent ice-cream creators focusing on producing handmade ice cream. They first launched in 2013 in Islington and have been thinking up innovative and unique flavour combinations since then, as well catering for vegan and gluten-free visitors.

Serving both ice cream and sorbets made using high-quality, fresh ingredients, ice cream purists can choose between classic flavours or challenge their taste buds with strange and complex flavour selections.

There’s a monthly rotating menu, but current flavours include banana caramel; honeycomb chocolate; expresso and chocolate biscotti; wild cherry; avocado and stracciatella; mango and passion fruit sorbet; malt and crushed Maltesers and hazelnut milk and stracciatella crunch.

“We wanted to create a brand that makes good quality ice cream that tastes great, where we involve our customers in what we make so that they’re on the journey with us, whilst giving the best customer service we can provide,” the founders said. “Inspiration for brand colours actually came from a plate and we wanted a name that was catchy and came up with Udderlicious, which is a play on words.”


Originally founded by Masatoshi Ogata in Fukuoka, Japan, Yamagoya’s first permanent site opened over 50 years ago. Ogata was a lorry driver with a dream of opening his own ramen shop. While driving to many regions, he sampled great ramen from across Japan, often checking ingredients in other ramen shops’ rubbish to try to come up with his own perfect recipe. Using scrap wood from a local school, he built his first ramen shop with his bare hands in 1969.

Now launching at Boxpark Wembley, the ramen restaurant continues to focus on authentic Japanese dishes, offering a selection of delicious broths such as the signature Yamagoya Ramen with pork bone broth, pork chashu, marinated egg, wood ear fungus, bamboo shoot, nori seaweed and spring onion.

A number of traditional rice dishes will also be on offer at the new site, such as the Chicken Karaage Curry Rice and the Vegan Kakiage Curry, as well as Yamagoya’s famous raindrop cake – a transparent cake that turns to liquid in the mouth.


Specialising in New York-style subs, it started off as a pop-up stall before winning a six-month rent-free unit at Boxpark Croydon. Following huge success at their South London site, the sandwich experts are opening their second bricks and mortar site at Boxpark Wembley at the beginning of April.

Gabagools will be serving up fan favourite options such as the Cubano – Cuban slow-roast pork neck, smoked ham and Swiss cheese – and the vegan Melanzana, a sub stuffed with aubergine, chilli relish and crispy potato.

The concept also dabbles with mac 'n' cheese balls made with a classic Jamaican (yes, you read right) recipe. The mac 'n' cheese pie is baked and sliced, then rolled into balls, breaded, and deep-fried to give a taste of melted cheese heaven.

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