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London’s First Ever Nude Dining Experience

Traditionally, turning up for dinner in the buff would be considered somewhat of a social faux-pas but for the people at Lolipop, the mad geniuses behind the Breaking Bad themed “cocktail lab” ABQ as well as Annie the Owl A pop up which brought real owls to an ex-art gallery space in London it’s not so much frowned upon as actively encouraged.

The Bunyadi, which means fundamental, base or natural will seat 42 covers divided into two sections, clothed and “pure” for those wanting to slip out of something less comfortable. The Bunyadi’s aim is to get people back to nature and away from the ‘industrialised-world’s modern trappings’, the clothing-optional restaurant wants to introduce patrons to a “Pangea-like world”, will only use the most natural, home-grown ingredients and will also be free from phones, photography (mercifully) and electric lights. In a space vacant of anything remotely industrialised, customers will be served wood- flame grilled meals served on hand-made clay crockery and edible cutlery under a canopy of candlelight which hopefully should provide some warmth although worryingly, the furniture will be made completely of wood so fingers crossed splinters will not be too much of a concern at the (ahem) grand unveiling.

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Lolipop founder Seb Lyall said “We have worked very hard to design a space where everything patrons interact with is bare and naked. The use of natural bamboo partitions and candlelight has enabled to us to make the restaurant discreet, whilst adhering to the ethos behind it. No doubt, this has been the most challenging project for us yet, which makes us very excited about it.”

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Although it may not be everyone’s cup of tea (I’d avoid hot liquids if I were you) the response to announcement of the Bunyadis’ opening has been an overwhelming one with the waiting list currently sitting at over a staggering 33,000 so getting a ticket will be a very difficult task indeed. If you are one of the lucky ones, tickets will cost in the region of £55-65 per person, and include food and drink on a tasting menu. They will be available on a first-come, first-served basis.

All I can say is hopefully the chefs will be wearing more than a hairnet.

Stephanie Hall

Stephanie Hall

Steph is a frustrated writer trapped in the body of an idle procrastinator. When she's not at work she likes planning for the apocalypse and has a secret penchant for tinned meats.

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