BabaBoom, the gourmet kebab restaurant concept, is launching its first delivery-only kitchen with Deliveroo in Whitechapel, MCA has learnt.

Fried chicken street food concept Mother Clucker, Brazilian temakeria Yoobi, Dragon’s Den featured operator Texas Joe’s and Tommi’s Burger Joint are also understood to be going into the new Editions site, set to launch next week.

It is believed a second phase of operators will join the Whitechapel site at a later date.

BabaBoom co-founder Eve Bugler, a former director at Nando’s, told MCA the menu at Whitechapel would be much the same as the Battersea restaurant, but with some new items.

She said the move into an Editions kitchen kept the business abreast of the huge rise in the popularity of delivery, while giving senior chefs a chance to work in a semi-autonomous environment.

New menu items include a pork shwarma, and ‘Baba’s Balanced lunchbox’ including grilled chicken, sweet potato hummus, tabbouleh and salad for £6.25.

Bugler said: “We think the people who eat BabaBoom should get great BabaBoom, whether that’s delivery or eat in, so the menu is 90% the same. We didn’t want to do a watered down menu.

“We already do quite a lot of delivery from Battersea, and the main reason we’re joining Deliveroo Editions is that we think delivery will be important part of the future of food – and this is a really good way of getting really good at it really quickly.”

She said the team had personally tested how the kebabs fare on a two-mile cycle ride.

BabaBoom has experience doing large corporate orders via City Pantry, while it already has many customers who live in Battersea and work in the City.

She said: “We’re used to serving 70+ takeaway covers at a time for delivery to companies like Uber and Spotify – we’ve definitely learnt a thing or two on the ops side from the pressure of doing that! It’s a big step for BabaBoom going from one unit to two but we think it’s definitely one in the right direction.”

On giving chefs new opportunities, Bugler added: “This is a chance for some of our chef leaders to take the next step and work in a more autonomous way, being exposed to a different environment.

“A lot of our chef leaders have aspirations to open their own food venues or already have their own businesses on the side – it creates a great energy and openness to learning and upskilling which we think helps our business.”