All Roads Review | "All Roads Lead to Flavour Town at This New Brixton Spot"

"All Roads have been running sold-out supper clubs for the past three years, and now have a permanent bricks-and-mortar site in Brixton, which opened in May 2026. Run by Malika Green and Paschelle Brown, the menu is inspired by the co-founders' shared heritage and travels around the world. Thanks to the supper clubs, the duo have already built a community, which was evident on the day we visited. The place was jumping from 5pm."

"The menu leans into the current appetite for fusion food, and we're not mad about it. A mash-up of Caribbean, British, European and Southern American flavours, we strongly suggest ordering the sweet tea and herb-brined chicken wings, which have a great seasoned coating with a super-fine crunch. We also loved the charcoaled shrimp in creole trinity butter sauce, the baked mac with its crunchy cheese top, and of course, the freshly baked cornbread."

"But the standout for us was the torched mackerel on toasted milk bread with sweet tomato jam. The next table had the chilli parm clams which looked great - one for next time. For dessert, there's ice cream in three bespoke flavours developed alongside local ice cream company Clingy Wrap."

"Cocktails are classics with a fun twist, much like the food. The mad marg with coconut is worth a punt and the spiked bourbon tea will get you vibing. There's also a short wine list of approachable bottles and an excellent 3.5% Pillars lager if you want a couple without really feeling it the next day."

All Roads runs a permanent supper-club style restaurant in Brixton, opened in May 2026, led by Malika Green and Paschelle Brown. The menu draws on shared heritage and global travel, building on a community formed through sold-out supper clubs. The food blends Caribbean, British, European, and Southern American flavours, with recommended items including sweet tea and herb-brined chicken wings, charcoaled shrimp in creole trinity butter sauce, baked mac with a crunchy cheese top, and freshly baked cornbread. The standout dish is torched mackerel on toasted milk bread with sweet tomato jam. Dessert features ice cream in three bespoke flavours developed with Clingy Wrap. Cocktails include a coconut mad marg and spiked bourbon tea, plus an approachable wine list and a 3.5% Pillars lager.

Read at London On The Inside