the "young" behind young&foodish

I’m Daniel Young and I'm taking comfort food
beyond its comfort zone.
My mission is to seek out the best, from burgers to
bolognese, pizza to pastrami…
…and then challenge great chefs like Giorgio Locatelli
to do better at one of my one-off events.
My London pop-ups have starred Lionel Lévy, up from
Marseille for a one-night-only BurgerMonday…
Arcangelo Dandini, Rome's pope of pasta, on a rare visit
to London for a SpagWednesday….
and Nigella Lawson, serving her delectable cakes and putting the "tea" in CoffeeSaturday.
"Daniel Young is a café fan obsessed with comfort food.
Big attractions are his pop-up events."
– The Times
"Mondays-Saturdays foodies are flocking to eat a specific meal,
cooked by a different chef, in a new place."
– Evening Standard
"Daniel Young has curated a series of dining events that
have become the toast of the pop-up scene."
– Stylist
Come on in. Click on photo to join young&foodish now.


  • No one will ever confuse Streatham in South London for the glamorous island of Capri in Southern Italy. But I urge you to take a leap of faith to Addommè for this PizzaTuesday tasting of four great Neapolitan pizzas followed by – what else? – homemade torta Caprese.

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Why Pizza in Naples Has to be So Soft


Enzo Coccia with Bendable MargheritaNaples shared its love of pizza and dry pasta with the world many years ago but something got lost in translation. Rather than eat pasta al dente and pizza soft, in the Neapolitan way, foreigners learned to do the opposite.

Non-Italians at last discovered the pleasures of al dente pasta in the late 20th Century. But only recently have hardcore devotees in the pizza diaspora acquired a soft spot for pizza with a light, pliable crust.

In my video above, “Pizza in Naples is Strictly Softcore”, the master pizzaiolo Enzo Coccia of Pizzaria La Notizia explains why Neapolitan pizza must be so soft and light. READ MORE >>

A Pox on the Pizza Polka Dots

pizza polka dots
Until this week I assumed the appearance of mozzarella polka dots on Neapolitan-style pizzas was an unintended consequence of using the wrong cheese or handling the right cheese improperly.

But groundbreaking London pizza merchants like Franco Manca and Pizza Pilgrims may be convincing a new wave of pizza bakers and eaters that the dots are desirable.

“They’re becoming quite the fashion, aren’t they?” observed Nick Buckland of Yard Sale Pizza, a new pizzeria on Lower Clapton Road in the heart of hipster East London. READ MORE >>

Neapolitan Pizza Master Enzo Coccia Loves Stringy Fior di Latte


Neapolitans may sing the praises of Mozzarella di Bufala Campana DOP but mostly they eat fior di latte – mozzarella made from cow’s milk – on their pizza.