Eat Out London!The Boiler House Food Hall
Reviews and related sites
vegan.in.brighton: Vegan in Brick Lane
food desserts
Dessert wise Sal and I struggled to make a decision but settled on a Matcha Twix bar and a slice of Banana PB Kale Cake.
The Twix was a little different than I'd expected - I thought that it would have a traditional crunchy biscuit base rather than a softer coconut cookie-style crust and honestly I don't love coconut.
The Banana PB Kale Cake on the other hand totally exceeded all of my expectations, kale in cake would usually be pretty off putting for me but my love of banana bread and anything to do with PB won out and it tasted as good as it looked - better even.
The PB was clumped together in gooey chunky sections and the crunchy banana pieces in the icing added some great bite to the cake.
Don't worry though I have some great posts coming up over the next four weeks and I'll be back with my Vegan in China diaries as soon as my feet touch down on Aussie soil.
The 10 Best Food Markets In London
food
No list of markets in London can be complete without Borough Market.
Touristy, crowded and expensive as it has become, Borough remains the place to go for specialty ingredients like Spanish iberico bellota ham and Mexican guajillo chili.
Equally so is the queue around Kappacasein’s raclette stand, serving freshly melted Swiss raclette and toasted cheese sandwiches.
But Borough Market has such a variety of food stalls that you’re hardly missing out if you opt to avoid the queues.
See the full list of Borough Market vendors >>
The Boiler House Food Hall Reviews - London, United Kingdom ...
food
Food court in the middle of Brick Lane - lots of different ethnic cuisines to try.
Recommend the food stand with the arepas - the shredded beef was fantastic!
On a nice day, enjoy your food outside on the back patio.
Book review – London: The Cookbook by... | The Caterer
staff food
Part recipe collection, part London food guide, London: The Cookbook is an exploration of the capital’s food scene from producers to chefs, and food markets to Michelin-starred establishments, and an introduction to the capital’s neighbourhoods, their history and cultural/culinary diversity.
A chapter is devoted to extolling ‘the school of St John’ and the restaurant’s influence on chefs, before the important position of the street food markets – from Brockley to Spitalfields and Soho – is explored, emphasising how today’s pop-ups could be tomorrow’s permanent fixtures.
I tried my hand at a few of the street food recipes: spicy tandoori prawns inspired by the Indian stalls at Southall Market, mushroom fajitas served at the Boiler House Food Hall at the Old Truman Brewery in Brick Lane, and the pecan brownies you can pick up at Southbank market.
The recipes range from the simple and straightforward to complex dishes that have earned chefs accolades, stars and rosettes.
The book has a multitude of uses for the professional chef: an interesting read covering London’s variety of cuisines, suggestions for the next inspiring meal, a guide to the city’s rapidly expanding street food scene, a calendar of the capital’s food events, an insight into the innovative produce both established and emerging… the list goes on.