At a special dinner at The Marksman pub in Hackney, I cooked chicory salad, slow-cooked oxtail, and espresso granita inspired by San Francisco’s Zuni Café.
We joined Portugal-born Chiltern Firehouse chef Nuno Mendes as he prepared a dinner inspired by Fergus Henderson’s iconic Nose to Tail Eating: A Kind of British Cooking book.
At a recent dinner of cod's roe and syllabub, London chef Jeremy Lee paid tribute to Elizabeth David, the iconic food writer who introduced post-war Britain to Mediterranean cuisine and ingredients beyond tinned meat.
London boozer-cum-restaurant The Marksman recently hosted a dinner with iconic St. John founder Fergus Henderson, using his favourite French cookbook—Ma Gastronomie—as inspiration.
According to a new study, only 23 percent of Brits still visit the pub on a frequent basis, with 52 percent preferring to host gatherings at home over a pub or bar. Party poopers.
“This whole thing about gastropubs being born in 1985—fuck off,” says Tom Harris, one of the chef-owners of East London pub The Marksman. He and partner Jon Rotherman are sticking to tradition inside—while also serving curries made with whole kid goats.