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. http://youngandfoodish.com/membership

 
events

  • London street food warriors Bleecker St Burger and Burger Bear battle it out at Climpson’s Arch in East London for a spot in the finals of #BM Championship – the #WimbledonOfBurgers.

  • The final of the #BMchampionship – the #WimbledonOfBurgers – will pit the winner of the Hawksmoor vs Disco Bistro July 21st semi-final against the winner of the Bleecker St Burger vs Burger Bear July 28th semi-final.

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blog

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.
READ MORE >>

Acme Coffee Cups: An Icon as Plain as Can Be

acme bottom greyIf there’s a lesson to be learned from the Looney Tunes Road Runner animated cartoons it’s this:

A-C-M-E spells doom.

READ MORE >>

Da Michele’s Master Pizzaiolo Shows His Age

luigi condurroThe very first pizza of PizzaTuesday Naples, the young&foodish group tour of the world’s pizza capital, was shaped by the hands of Luigi Condurro at the legendary L’Antica Pizzeria da Michele.

The master pizzaiolo lightly pinched the corners of the uncooked pizza and stretched it over the pizza peel, using the edges of that long-handled wood paddle to hold the flattened dough’s drawn-out shape.

Luigi the virtuoso voiced his love for pizza with his fingertips, even when addressing the question asked and answered in the short video above. READ MORE >>