When The Hart Bros Group (the folk behind Barrafina and El Pastor) announced a crowdfunding drive for a King's Cross Barrafina, it seemed like it'd be a sure thing. But it's fair to say that no-one thought it would be this successful.

The funding just opened this morning, had a target of £750,000 and at the time of writing (less than a couple of hours later), it already reached £1.6 million. This means that there

Vegetarian food in King's Cross

Fast pizzas in King's Cross

Huge wine bar and restaurant in King's Cross

The latest food mash-up is here as Norigami is launching a pop-up based on sushi and sandwich coming together. Based on the Japanese ‘sandwich’ Onigirazu, Norigami are adding global flavours to create the following:

• The Vegan Curry – Sri Lankan-inspired potato curry, onion and spiced pickled carrots, coriander and parsley
• The Miso Roasted Salmon – Japanese-inspired miso and sesame seed marinated

Big news from the Hart Bros this morning (the family behind Barrafina, Quo Vadis and El Pastor) - seems they're planning on expanding their empire to King's Cross.

In a release this morning, they reveal they're going to be bringing a huge new Barrafina to the next big section of the King's Cross development to open - Coal Drops Yard. There's already a load of big fashion and design names involved including

Opening today with a swanky new look courtesy of the David Collins Studio, is the bar at Marcus Wareing's The Gilbert Scott. And it has a new name and menu to match its elegant redesign.

George's Bar - it's named after the building’s original architect, Sir George Gilbert Scott - was already pretty impressive looking, but it really does look gorgeous now. And to match the surroundings, the cocktail menu's had a going over too.

Bar Manager, Dav Eames's

Updated 14/3/18 with a first look

So, since writing this story, it seems that the appearance of Hawker Chan at Kerb is going to be... rather busy for the duration. We popped over to KERB in King's Cross to check him out in action and - BLIMEY, the queue is a little on the epic

Two Tribes in King's Cross will epitomise multi-tasking with its brewery, recording studios, events space and alfresco spot for street food and parties.

If you're using Eurostar to depart from our green and pleasant lands in the next month or so, you’ll get one last shot at tucking into some local produce in the station's departure lounge, thanks to Sourced Market's new pop-up.

Fans of Sourced will already be familiar with their regular St Pancras pitch our front, but on top of that, they’ll be moving into the Eurostar departure lounge for a month-long pop-up.

This new Granary Square opening (taking the space from Grain Store) from the team behind the Ivy Collection is aiming to cater for everyone.

Cut+Grind is a burger joint with a difference, where the burgers are all ground in full view, and the meat changes on a weekly basis. So you're looking at a very fresh burger here...

Fancy free dumplings this week? Of course you do. Head to King's Cross station on Wednesday lunchtime and look out for a towering cart of dumplings outside the station. It's there to publicise the opening of the new W Hotel in Shanghai.

W Shanghai – The Bund has come up with a London-inspired Chinese ‘Wake Up Wonton’ designed by chef Ning Ma of Mamalan. Based on traditional Chinese noodle soup, Ning Ma's wonton noodle combines coffee flavours with a twist of cream.

This October will see the official opening of The Racketeer, a new cocktail bar / wine shop in Kings Cross. The pub, which was once The Carpenters Arms, has been given a revamp and restored to its Victorian Glory. Completely restored, the venue is now run by an experienced team who’ve spent more than 20 years honing their craft in bars across London.

Get your glad rags out - KERB is turning five this October, and they’re putting on a street food party with a hell of a lot of collaborations available at only £5 a pop.

Among the most interesting of these are burger kings Bleecker, who’ll be teaming up with the wildly popular Bao to serve up a cheeseburger/steamed bun hybrid they’re calling Blao. Needless to say, we’re more than a bit