Completely London

Slow food in London

Slow food

Good things come to those who wait – when food is as tasty
as this, it takes its own sweet time. Sit back and savour...

Slow food in London

Slow food

Good things come to those who wait – when food is as tasty
as this, it takes its own sweet time. Sit back and savour...

Slow food in London

Slow food

Good things come to those who wait – when food is as tasty
as this, it takes its own sweet time. Sit back and savour...

Pitt Cue London SE1
Pitt Cue London SE1
Pitt Cue London SE1

Pitt Cue Co, Under Hungerford Bridge, SE1

Pulled pork, an American obsession, has found its apotheosis on the banks of the Thames. Smoked over hickory for 12 hours, the result is a Gloucester Old Spot pork shoulder that slips from the bone in decadent, intensely smoky strands of flavour. Served from a metal trailer on London’s South Bank, cook Tom Adams has made a big impact. The pig receives true reverence – every hour spent in the smoker adding further layers of complexity. Eating out of a box was never such fun. 

Wild Caper London SW9
Wild Caper London SW9
Wild Caper London SW9

Wild Caper, Market Row, SW9

This bread began life 500 years ago. The sourdough starter of Bridget Hugo’s Wild Caper delicatessen in Brixton is reputed to be able to trace its provenance through the centuries to the volcanic island of Ischia in the Gulf of Naples. A slow 24 hour fermentation kick starts each sourdough into life. The crust resonates like a drum, an old timer that can happily remain fresh for a week. An artisan loaf that just refuses to be rushed.

Madhu's Southall UB1
Madhu's Southall UB1
Madhu's Southall UB1

Madhu's, South Road, Southall, UB1

Two Punjabi brothers have written their history in the Southall lexicon of curry. Sanjay and Sanjeev Anand deliver some of the best Punjabi food around with a Kenyan twist. The slow cooking of the black lentil dish – dal makhani – on a low flame, over charcoal, charged with butter and cream, creates a brooding and creamy concoction. Aubergines are given the time and heat to break down to an indecently molten texture in aloo raviya – stuffed with potatoes and popping with the flavour of roasted cumin. A west London curry joint of repute.

Meat London N16
Meat London N16
Meat London N16

Meat N16, Stoke Newington Church Street, N16

Butcher, baker, candlestick maker? Not quite, but this butcher/delicatessen/wine shop has added a much needed one stop shop to Stoke Newington’s Church Street. Dry aged Aberdeen Angus beef has been hung between 20 to 35 days, and brought to the shop in huge slabs containing the rump, sirloin and forerib. They are as heavy as they look, and another two hours in the oven produces a Sunday roast of true quality. Choose your cut, roast your meat, pour the gravy. Time well spent.

FASTEST… transatlantic journey from New York to London was 2 hours, 52 minutes and 59 seconds recorded by the Concorde G-Boad (210) in 1996

Completely London, completely free

Whether you love to live fast, or prefer to sit back and take it slow, you’ll find plenty to enjoy in the autumn/winter issue of Completely London magazine. Visit a KFH estate agent to pick up a free copy or email your name and address to order@completelylondon.co.uk.

Coming soon…BEAUTY

Gritty and gorgeous, beautiful and beastly: take a good look at London and tell us what beauty means to you in the city, email donna@completelylondon.co.uk.

Photography: Ming Tang-Evans