Lucky Franks launches in Spitalfields Market

Lucky Franks is a reimagining of the classic frankfurter for the modern world.

The brand is set to launch in Spitalfields Market on 2 July 2025.

While burgers, fried chicken and tacos have all been redefined by street food pioneers, hot dogs have lagged behind. Lucky Franks is here to change that. Built on prime ingredients, chef technique and no shortcuts, these are hot dogs done properly. Nothing but quality meat, bold flavour, and total respect for the bun.

It all starts with the humble sausage. Made with free-range pork shoulder, triple ground for smooth texture, seasoned with a smoky, chef-developed blend, and encased in natural pig skin for the perfect ‘bite’. The frankfurter recipe was developed by Sebastian Cooke, a creative chef with a mix of fine dining and street food credentials. 

The Franks are made by East London’s famous master sausage maker, Perry of Perry’s Butchers. Now running his own award-winning butcher shop just down the road, Perry specialises in traditional handmade sausages and regularly runs sausage-making classes. Together, they’ve created a dog that respects the classics while pushing the boundaries of quality and flavour.

Then come the toppings - playful, unexpected, and full of flavour.

The O.G. keeps it classic with ketchup, yellow mustard and crispy onions. The Pizza Dog is all about comfort, cleverly replicating the flavours of a pepperoni pizza. Hot Dang! turns up the heat with Nashville hot honey, jalapeño relish and onion rings, while the High Rolla goes luxe with truffle mayo, oyster mushrooms and truffle oil. All dogs can be made veggie.

Lucky Franks is proudly Spitalfields-born and East London-raised. Founded by Wes Anson and Phil Curl (of Kill The Cat) and chef Sebastian Cooke, Lucky Franks was born out of a mission to find the ultimate beer snack.

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