Pork Fat Therapy/ What are you eating?


#4654

No, it’s the other way round.


#4655

We are talking about Pete here :rofl:


#4656

Unless he’s a boa constrictor and can completely detach his lower jaw…


#4657

:thinking:


#4658

Either way he would have inhaled it. :+1:


#4659

Knife and fork it was. Even my gob isn’t that big.


#4660

Don’t believe you…I have never ever seen you eat a burger with a knife & fork :laughing:

…and anyway your gob is big enough…:grin:


#4661

My brother has been over from the US for a few days (work) so we went into town last night for a hug and a chat and a bite to eat. This was the place

It couldn’t really be any more ‘meat’. It’s in Smithfield (literally tens of metres from the market). The place is an old bacon/ham smokehouse. They serve … yes, you guessed it … meat. We were just in for bar snacks but we did watch them carry a whole roast pig through to a party in the restaurant. The prices were the sort of thing you might expect in ‘that London’ (£6.50 for a pint and £9 for a not-very-big glass of Sauv Blanc) but the service was friendly and quick, the atmosphere good and the food tasty. It was rammed at 7:00 but quietening down by 9:00. We didn’t stay late as my bro was on an 8 o’clock flight out of LHR this morning. A glimpse of life (his) in a faster lane than ours …

VB


#4662

Quite jealous, haven’t ever had the chance to eat there. Fergus Henderson is a bit of a legend, especially within the nose-to-tail eating brigade.


#4663

Menu looks lovely.


#4664

Venue on your next trip down? :+1:


#4665

Could do, would have to save up for that. It’s pretty spendy.


#4666

Yeah, just looked at the prices…

If you like trad French, this place in Smithfield is superb. the Cote de Beauf is stunning :heart_eyes:

http://www.aboutmygeneration.com/?p=35413


#4667

God this is really making me want to open my own restaurant. It’s an itch I definitely need to scratch at some point.


#4668

I always look at the menu there and get a bit grossed out


#4669

I love St John! I have been several times and always great. I had roast Sirloin last time I went which blew my mind. It was bright pink but absolutely melted in the mouth, I have no idea how it was done. I expect cooked very low and slow. Highly recommend :+1:


#4670

Quite probably sous vide and then onto a very hot grill to finish.


#4671

Have sat there picking at a pigs head with a few mates before. We had the rest of it but the head comes first. Bone marrow with toast, capers, parsley and salt to start. :+1:


#4672

As @Ruprecht would say, it was copacetic :heart_eyes:


#4673

Quality meat too I suspect. Honestly, it was miraculous.