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.


  • 1 bun
    1 patty
    1 topping
    1 sauce

  • Danilo Cortellini was named Head Chef at the Italian Embassy in London for his work at a such Michelin-starred restaurants as San Domenico in Imola and Perbellini in Isola Rizza. But for SpagWednesday Danilo is drawing on earlier experiences in a less celebrated kitchen, his mother’s. His traditional menu twirls around an Abruzzo classic, Chitarra alla Teramana – a spaghetti-like fresh pasta with a ragu of pork, lamb & mini veal meatballs.

young&foodish tv

fortnum's & the times ♥ youngandfoodish
fortnum-awards-boxTimes top 50 websites
This is the home of burgermonday

Every Week Needs a Spagwednesday
best in london

My Salad Cream Days in the UK


Assimilating the young and foodish me into British life has proven more frustrating than expected. I assumed it would be easy for me to adapt to the London foodscape, given I was educated in New Yorkese, a language with vast similarities to English, and was already acquainted with orange marmalade.

Turns out there was more to mastering the British food curriculum than distinguishing crisps from chips, aubergines from eggplants, tomatoes from tomatoes. 10 years into my London education I discovered I hadn’t even heard of, much less tried, a beloved British condiment, Heinz Salad Cream. READ MORE >>

Maestro Pizzaiolo Franco Pepe Thinks Back Looks Forward

On the Wednesday morning following PizzaTuesday Naples, my insider’s tour of the pizza heartland, the group met with the great Franco Pepe on the sunny rooftop of Pepe in Grani, his pizzeria in the town of Caiazzo.

PizzaTuesday NaplesRecalling the prior night’s tasting of 10 exceptional Pepe pizzas I put the third-generation pizzaiolo on the spot:

How, I asked, does your pizza compare to that of your father and grandfather?

Pepe smiled uneasily, took a breath, then delivered the response heard in the video above. READ MORE >>

Take the #RealBurgerChallenge

Real Burger ChallengeAs creator of BurgerMonday I’ve staged some pretty outrageous burgers, from the UmamiBurger MNO Burger, topped with Port-braised short ribs, truffle cheese, foie gras and truffles, to the Disco Bistro Original Disco Burger, layered with smoked dry-aged short rib, marrow and trotter sauce, Cheddar, pickled onions and bone broth.

Much as I look forward to showcasing still more obscene burgers piled with wild things I do fear we may be losing our way. In the race to out-top one another burger chefs and their fans risk forgetting two burger basics:

– A burger is only as good as its beef patty.

– Get the meat part right and the burger can stand on its own, with little embellishment.

To help put the meat of the matter back in focus I urge home cooks, restaurant chefs and burger dudes everywhere to take the @BurgerMonday #RealBurgerChallenge:

Create a great burger with 1 bun, 1 patty, 1 sauce and 1 topping. READ MORE >>