London Insiders: Don't Believe What you Hear About the Food in Britain. By Brad Nelson Sunday, 8th June 2014
Don't believe what you hear about the food in Britain, it is far more than mushy peas and pork pies;
London is a true food destination with amazing hidden gems just waiting to be discovered, as I have learned yet again while in the UK.
Bourough Market is to food lovers what the Louvre is to art afficanados, but below the travel journal recomendations sits hidden gems, like we found near the Camden Locks. Long a fringe destination, this are is teeming with little shops and food stands.
Just off the corner, Chin Chin Lab is an ice cream haven fusing new wave Liquid Nitrogen with innovative flavor technology.
Four years the brainchild of husband/wife Alex and Manisha, here you can see a dairy free cherry pavlova, Vahlrona chocolate cookie sandwich, or every kids favorite Fluffernutter (hand ground peanut butter and marshmallow) made instantly before your eyes.
Safety gloves and all, the ice cream scientists dramatically pour the minus 312F liguid into the mixing cream, seconds later it is scooped and off you go. Very cool, but get there before 7 pm! www.chinchinlabs.com
Next stop, the Shrimpy's on the banks of the Canal. Here, what started as a one year pop-up by the same group of Hoi Polloi, this former petro station is only going to be there for a few more months before it is repurposed for flats.
Deep fried pickled chilies, a tempura styled pickled mild chile and the braised octopus with broad beans are two of the stars of this menu.
Not to be missed, the double crispy fried soft shell crab "burger" and sesame sriracha glazed wings, best this side of Buffalo. http://shrimpys.co.uk/
Last stop on the night, speakeasy Discount Suit Company, a true hidden gem in the middle of the garment district.
Based on the Jack the Ripper tour taking place across the street, this funky area has great history and even better character.
But the best were the cocktails once, you got down the steep dark stairs to the bar. Mixology at its best, a memorable blood orange gin cocktail (maybe a Jack reference?) sealed the deal for the night.
One night in London is not enough!
What's on YOUR plate today?
Brad Nelson is the vice president culinary and corporate chef of Marriott International, he has worked to build an international culinary team that continues to raise the bar in dining. He takes his respect for nature's simple, clean flavors and instill it into the philosophy of the numerous kitchens he oversees. www.chefblog.marriott.com/aboutBrad
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