East London’s never been one for frills. Around here, if you’re doing something, you’d better do it well – and without making a fuss. That’s exactly the energy at Donny’s, a new sandwich deli in London Fields that’s already earned local affection for keeping things simple, generous and properly made.
Launched by Simon Bays, Donny’s has trimmed the excess and doubled down on what matters: a tight menu, excellent ingredients, and a space that feels open to everyone. Behind the retro red and white tiling are shelves, fridges and fryers all stocked with the best of local East London – bread from E5 Bakehouse, seafood from Fin & Flounder, meat from Hill & Szrok, coffee roasted across the road at Flying Horse. It’s a deli that knows its neighbours and puts them front and centre.
No gimmicks – just thoughtful combinations, like the 16-hour smoked big brisket with dijon and swiss cheese, or the chicken salad loaded with chicken skin crackling and a pot of gravy for dipping. The sautéed aubergine and frites with garlic toum and romesco lands somewhere between comfort food and wake up call. And the McDonny’s Muffin – eggs, cheese, confit onions and maple burger sauce – arrives like a cure, whether it’s morning or not.
The sandwiches come courtesy of Huri Rapana Neil – Auckland-born and previously behind Hero Sandwich House and The Marquee Moon – who’s brought serious craft without the ego. His menu fits right in: confident, unshowy, and full of intent. After lunch hours wind down, Donny’s reopens for the late-night crowd with its now-staple kebabs – sticky, sharp, deeply satisfying – and £1 from every one goes straight to Medical Aid for Palestinians. It’s the same ethos that sees them quietly hand out £500 in food and coffee vouchers each month to vulnerable locals. Nothing shouted, nothing staged – just a sandwich shop doing things properly.
