The restaurant at Fergus Henderson‘s new St John Hotel stands as a gently lit oasis of white and stainless-steel functionality amid the glare and sleaze of after-hours Leicester Square. The grilled skirt steak with beef dripping chips, herb-shallot mustard and cress pares down the only-in-London St John dining experience to a minimalist ideal: The 41st best restaurant in the world compressed into a hotel canteen in the short form of a subdued late-night menu with meat and potatoes in the middle. [Read more...]
St John the Place to Chase a Leicester Square Skirt
21 April 2011 By Leave a Comment
BurgerMondayPopUp Co-Chef James Lowe Seeks Shitload of Fat at O’Shea’s Butchers
To source a generously fatty blend of the finest, private reserve 100% Perthshire Black Angus Beef for the BurgerMondayPopup presented by young&foodish in London on 24 January, James Lowe, the chef at St John Bread & Wine, consulted with butcher Darragh O’Shea at his shop in Knightsbridge.
17 January 2011 By Leave a Comment
The Irrashonal Burger: Bacon Patty in Place of Rashers
If you’ve caught up with London’s The Meatwagon you may have noticed something different riding on its bacon cheeseburgers. In place of bacon rashers (strips) Yianni Papoutsis piggybacks his beef burgers with a griddle-fried patty of chopped boiled bacon. [Read more...]
31 August 2010 By 6 Comments
The Ivy’s £13.75 Burger Bowls Me Over
My interest in The Ivy had nothing to do with stargazing at that famous celebrity haunt in London’s West End. I had asked Dino Joannides, whose passion is gastronomy and not astronomy, to meet me there for lunch to help answer a single question:
Was The Ivy burger good enough to justify its £13.75 (about $21) price? [Read more...]
16 July 2010 By 7 Comments
John Torode’s Burger Buns Like Meat in My Hands
Invited by MasterChef‘s John Torode to try the house burger at his new bar and grill on behalf of burgermonday I sunk into this two-hander with hope and hunger. The LUXE burger proved to be an irresistible hunk oozing beefy, cheesy, yolky juices with every bite. Lucious and lushish!
The only bummer was the bun. [Read more...]
12 July 2010 By Leave a Comment
epic steak frites dinner: sizing up the cuts
The next youngandfoodish Steak Frites Tasting Dinner will be Tuesday 25 May in the private dining room of Racine Restaurant in London.
The menu will again feature three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – prepared by chef Henry Harris with the finest cuts of dry-aged, grass-fed beef selected by Darragh O’Shea of the great London butcher O’Shea’s of Knightsbridge. Each steak will be matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars:
Space is limited. Book now.
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Mastering the cuts – watch the videos
Why do you love steak frites? – see the winning response in #steakfrites twitter competiton
4 April 2010 By 2 Comments
why the poke test works for steaks but not burgers
Because steaks firm up as they cook, one way to test them for doneness is the poke test. By lightly pressing the meat with your forefinger you can get a feel for how done it is and how much longer it needs to cook. A rare steak will be soft; a medium-rare steak, gently yielding; a medium steak, firm; a well-done steak, very firm. [Read more...]
31 March 2010 By Leave a Comment
el doble my double burger benchmark
The El Doble at Txikito (pronounced “chic-kee-toe”) - a Basque restaurant in New York’s Chelsea. The chubby double burger is draped with smoked sheep’s milk cheese and peppery salsa especial.
The version seen above was requested to be on the rare side of medium rare.
31 March 2010 By 1 Comment
