April is shaping up to be a busy month for London’s ongoing love affair with food collabs. Across the city, chefs and restaurants are linking up, swapping flavours, and always coming up with new and exciting bites. On the slate this time: new-wave burgers, an Irish-inspired pizza, a South London residency drawing a crowd, and more:

1. Honest Burgers x Sauce Shop

What: Honest Burgers have collab’d with condiment kings Sauce Shop for its newest beefy bite: a limited-edition burger built around the brand’s recently launched Maple Cajun BBQ sauce.

Eat: At the heart of the burger lies the sauce – blending maple sweetness with Cajun spices, smoked paprika, hickory for a rich BBQ depth, and finished with a touch of black pepper heat. Paired with smoky bacon, melted American cheese, buttermilk fried onions, confit garlic mayo, crisp lettuce, and homemade pickles,  and your choice of Classic Beef, Double Smashed Beef or Honest Fried Chicken. It’s a bold, flavour-packed special. Available until 11th May.

Where: See Honest Burger locations here

2. Bad Boy Pizza Society x The Hoxton Holborn 

What: The Hoxton, Holborn is bringing a fresh sandwich collab to the lobby every single month, collaborating with some of London’s most exciting food talents to serve up one-off Hox Sarnie Specials. For April, it’s the lovely lads from Bad Boy Pizza Society.

Eat: Available until 31st April, the Bad Boy Vodka Parm Alla Prosciutto features crispy chicken layered with rich vodka sauce, prosciutto, whipped ricotta, mozzarella, parmesan and Grana Padano, all packed into a ciabatta roll and best washed down with a spicy Sapling Bloody Mary. Oh yes.

Where: 199-206 High Holborn, London WC1V 7BD

3. BAO x Wasted 

What: BAO has partnered with Wasted on a limited edition low-waste special – the Wasted Ragu Ramen – bringing noodles made from bread waste to the menu. To mark the launch, BAO Noodle Shop Shoreditch will be giving away 100 bowls of Wasted Noodles and 100 low-waste cocktails on Wednesday 15th April from noon, served through the hatch, with guests required to bring their own chopsticks to redeem a bowl.

Eat: Wasted produces pasta made with rescued bread that would otherwise go to waste. For this collaboration, that process takes a new shape: noodles made using surplus bread from Alma Bakery (Bermondsey), turning their leftover bread into the base of the dish, available across all BAO restaurants (except Soho and Borough) from 14th April to 9th May.

Where: Locations here

4. Firangi x Naughty Piglets

What: Very excited for this one. This April, Firangi joins Brixton’s Naughty Piglets for a three-week kitchen residency. Running from 14th April to 2nd May, the collaboration brings Firangi’s inventive South Asian cooking to Naughty Piglet’s beloved neighbourhood dining room.

Eat: Prepare to see an exciting crossover of French classics with Firangi’s unexpected South Asian touch. Menu includes dishes like Masala scotch egg with black olive caramel and mooli chutney; Scallop crudo with nimbu pani and strawberry; French onion-rasam soba with spring peas and comté; and Thecha crusted veal escalope with a fennel salad and burnt apple

Where: Naughty Piglets, 28 Brixton Water Ln, London SW2 1PE

5. Crust Bros x Daffodil Mulligan

What: Crust Bros has teamed up with modern Irish restaurant and bar Daffodil Mulligan, from restaurateur Richard Corrigan, for a collaboration that brings big Irish flavours to its Neapolitan pizzas.

Eat: Born from this collaboration is the Guinness Rarebit & Sugar Pit Cured Bacon Pizza: a hearty, standout creation made using Crust Bros’ freshly prepared dough,  baked to achieve their signature charred leopard-print crust. Followed with a rich, velvety Guinness Rarebit base, layered with sugar-pit cured bacon from celebrated Irish butcher Peter Hannan, alongside spring onions and chives, finished with a drizzle of Guinness BBQ sauce for a smoky-sweet lift and shaved Coolea cheese on top.

Where: Crust Bros locations here