The 800 pizza-loving Londoners who attend the 2018 London Pizza Festival, which returns to Borough Market Sunday May 20th, will not have to settle for just one or two of the featured pizzas and forgo the rest. They'll be served quarter-pizza slices of all 6! The only...
Borough Market
London Pizza Festival: The Judges
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Borough’s Dry & Throaty Duck Confit Sandwich
Slowly cooked and stored in its own fat, duck confit can be a tender, melty delight. Its fatty skin, when pan-seared to a bronze crisp, is the most irresistible casing for salty and succulent duck meat this side of Beijing. But like most routinely reheated meats...
Is Isaac McHale the next big thing?
Were a CV a sure indicator of a chef's potential, as only gullible restaurateurs and food critics are led to believe, then Isaac McHale would already be counting his Michelin stars. Three weeks shy of 30 and three months from running his own kitchen for the first time...
London EATinerary turns into a food crawl
Two dear colleagues would be visiting from LA and I had to plan the meals and coffee breaks for their London stopover. The pressure I felt was considerable: Were these demanding food obsessives coming directly from California and not via Italy my task would have been...
Chucked from Borough Market, De Gustibus takes salt beef to the street
When the old hall of London's Borough Market was shut a month ago to facilitate construction of a new Thameslink train line into London Bridge station, the baker De Gustibus was one of four traders suddenly forced to give up their stalls. That was a devastating...
Is August the cruellest month for salt beef?
Is August a bad month for salt beef? I certainly hope so. For if the drop in form at two of London's very best salt beef purveyors is not due to seasonal disruptions, it isn't only my list of the top 5 salt beef sandwiches in London that will need to be overhauled....
Top 5 salt beef sandwiches in London
Salt beef, as New York-style corned beef is known in the UK, is a Jewish deli meat made from beef briskets cured in brine. The salt breaks down the tough brisket meat while letting its flavours emerge. Salt beef ought not be an exercise in aerobic mastication, as some...