Platform

A relatively new addition to the Tooley street line up, Platform is one of the new breed of gastrobars hitting London. It's about 2 years old now (hence the relatively part) and is proving to be very popular as a drinking spot and moderately intriguing as a place to dine.

The menu is mostly British with a slight European influence. It's not terribly extensive (or expensive for that matter) but it has sufficient variety so that everyone can find something to suit (even my picky housemate!). I opted for the deep fried pig's cheeks in order to keep to the goal of trying something new and usual if it's on the menu. The waitress's enthusiastic endorsement of the choice further enhanced my excitement for trying this out. For my main, I opted for a seared chard with polenta cakes and a creamy mushroom sauce. I had no idea what chard was but more on that later.

Deep fried pig cheeks

Unfortunately, the pigs' cheeks turned out to be the McNuggets that don't make the cut. Small pieces of dark meat, they are battered in plain flour and deep fried to an inch of their gastronomic life. All flavour was sucked out and even the creamy sauce they were served with seemed to lose its taste to the oil soaked void of the batter. I couldn't even finish the small serving I had from sheer boredom and the feeling each bite was taking 6 months of my life.

Seared chard with polenta cakes

The mains arrived and I discovered to my surprise and disappointment that chard is a vegetable. Why oh why didn't I google this first? Still, undeterred (and very hungry) I dug in. I'll admit, the chard and polenta were actually quite good and filling. It probably needed a bit more salt (and a lot more spice) but that's more my personal taste. Despite the lack of meat, I did enjoy this dish and would recommend it, especially to my veggie friends. The chicken my housemate had looked pretty damn good and the thick cut chips were deliciously crunchy.

Chilli Mojito

Other thoughts: The old fashioned was excellent but the bellini the housemate had tasted like Miller Lite. So it's hit or miss on the cocktails apparently. The atmosphere is nice with the dining room being sufficiently high to allow for conversation. The soft rumble of the trains overhead is not much of a distraction until you realise that means many tons of metal are right above you and you hope they got the strength of the roof right!

Chocolate fondant

Overall, pretty good value especially for the location. I think I'll opt to stick with the drinks and head to  Suchard for my food fixes when in the area!

Ittenbari

RAMEN 3.0! Woohoo! It was a perfect day for Ramen – cold, rainy, and generally all around miserable. So a steaming pot of noodles and pork with some awesome Yelpers was just what the doctor ordered (and probably would have given I was soaked and chilled from our wonderful freak London rainstorms).

Some of the Ramen Club OGs

Josy had graciously organised for us to try Ittenbari as a counterpoint to the tonkotsu ramen we’ve opted for the previous two times. This place offers a Shoyu ramen which is a soy sauce based ramen (tonkotsu is a pork broth base for those not in the know). I admit, that does sound a bit odd, but it’s not like drinking soy sauce. Rather, think a rich hearty broth that’s a mix between beef and miso soup.

We got luckily and managed to get a table for 7 as we walked in. Given that there seemed to be a line of 10 people both immediately before and after we got there, I think someone up there must have liked us. There is a pretty high turnover (this is more a get in, eat, get out type of place mostly) so the wait isn’t that long as long as your group is fairly small. The line appears to be a wait there until seated without an option to put your name down and come back. I can understand why given the high turnover but it does mean you will have to wait until after your meal to browse the cute little grocery store next door where English is a rarity. I wandered through and had to go back later with Josy as a guide to work out what the popular items were. I do know their red bean paste mochi was delicious.

Alright, let’s get cracking on the food and drink. Our sub-group ordered gyoza, kara-age, edamame, and of course the Shoyu Ramen. I also opted for the umeshu (plum wine) since Josy raved about the servings. As a note, my ice came with a black spongy thing in it and when they noticed it they quickly replaced my glass with fresh ice (and I hope fresh umeshu too!).

A selection of starters to fill the belly!

Our food came in short order (and a lot faster than the other sub-group’s…must have been my dazzling smile) with the gyoza, edamame, and kara-age piling on one after another. The gyoza were perfectly steamed to just shy of painfully hot and pan fried to a golden brown crisp. As noted by other reviewers, the gyoza comes in batches of 6 stuck together. Now I don’t think this is because they couldn’t be bothered to thaw them properly (and since I saw them making a batch by hand I doubt they are ever frozen), but rather for efficiency they’ve batched them by serving size. A bit annoying given the extra effort but the taste more than makes up for it.

The edamame comes in fantastically large portions (none of this tiny miso bowl holding a bare handful of beans) and is generously covered in rock salt. We ate our fill and then some and still there were a few beans to be had. The kara-age deserves special mention as it hit that perfect balance of crispy breading and tender succulent meat. I think they marinate the chicken in some soy/ginger concoction before deep frying (excellent idea!) which gives it a deeper fuller flavour.

Shoyu Ramen Delux!

Finally, the Shoyu Ramen. It’s beautiful. Don’t believe me? See the pictures above and tell me you don’t want to shove that down your gullet as fast as possible and like Oliver T ask for just a bit more. As I mentioned above, it’s a rich lip-smacking broth (there is a word for this but it escapes me this early in the morning) based on soy-sauce. This helps it avoid the slightly oily after taste you sometimes get with its meatier cousins (I’m looking at you, Tonkotsu). You can get the regular or deluxe version (go deluxe…for just under 2 squids more you get extra meat, egg, and noodles) both of which include large slices of pork with succulent fat, crunchy green veggies, and a generous serving of noodles. These are the thin noodles which have been pan friend briefly to give it a slightly chewier texture than you would expect. I’m a fan of this technique and will be copying it the next time I attempt homemade ramen. Think of it this way. We were getting full on the starters but once the ramen arrived all was forgotton. We luxuriated in the tender mouthfuls of noodle and melt in the mouth pork. We happily crunched our way through the verdant spring onions, low moans of food-induced happiness emanating whenever our mouths were full of rameny goodness. And we slurped (it’s only proper manner to do so) savoury soy stock which filled our bellies with fire and fuzziness.

All this washed down with generous gulps of sweet plum wine while chatting to some great people. How can life get any better?

Go to Ittenbari. You’ll be happy you did. I’m already thinking of when to go back…

Cocoro

RAMEN! It's been a long time, my friend, and I'm happy to get you back in my belly. 

I've had a long history with ramen, starting with those rectangular packets of dried interwoven cardboard masquerading as noodles that came with a little pack of seasoning we learned to call MSG. At a couple of bucks for a 36-pack, you can't really expect much quality but a starving highschool student doesn't really care for quality. You could make it in a kettle that you kept hidden under the bed (for some reason they were convinced we would burn the dorms down with it) for those last night snacks in between rounds of Cstrike.

Spicy Tonkotsu Ramen

College came along, and I branched out into 3-minute ramen noodes that came in Styrofoam cups and bowls. Better, but not by much. Then I was introduced to Naruto, and the sheer joy this anime character has at devouring huge bowls of steaming ramen noodles and meat intrigued me. What was this dish that looked like real food and not something akin to the leftovers from a recycling plant?The US (and my asian friends) provided many opportunities to sample ramen (and Pho) yet when I moved over to London a few years ago I couldn't find a decent place to feed my addiction. Luckily, Josy A joined the Yelp community and jumped to our aid when Kevin L called for a Ramen outing. And now (Finally! I heard you say it...don't deny it) to the point of the review: Coroco.Tucked away on Marylebone street a stone's throw from Dover Street Market (that cool set of shops just behind HMV across from Bond Street Station), Coroco's is a haven of Japanese goodness. It's easy to walk past (as we did) and at first glance looks incredibly small. There are actually three different areas so don't be dismayed if the front area looks packed as there is seating downstairs (more traditional style with cushions around a low table) and also another area that requires you to go downstairs, through a door past the sole bathroom, and up another flights of stairs.

A very realistic looking Dragon Roll

The menu is anything but small though. There is a special Ramen menu with 4 types of broths (Pork, spicy pork, veggie, and something else). Sadly, they only had the regular pork broth so not sure why we were given a choice. There is also the usual spread of sushi and sashimi and hot Japanese favourites like katsu curry. There are a couple of unique items like deep fried camembert although I have no idea why.The vast majority of our group ordered the pork Ramen and some edamame and gyoza (dumplings) to share. The edamame was delightful and cooked just enough. I would have preferred a heavier sprinkling of salt but not a big issue. The gyoza came out pan-fried and tongue-burning hot but once cooled down had plenty of flavour to enjoy (assuming you hadn't burnt off all your tastebuds). 

Takoyaki!

The ramen arrived fairly quickly and in two parts: i) the bowl of broth with noodles soaking just below the surface and ii) a plate of add-ins which included chopped scallions, julienned mushrooms, sesame seeds, half a softboiled egg soaked in soya, and a couple of slices of pork. I tossed it all in (carefully having learned when Uli went too quickly and splashed all over his tshirt) and let it warm in the hot broth. The textures and flavours from the various ingredients provided a variety of sensations from the crunchy sharp scallions to the mellow tang of the sesame and the fatty decadence of the pork. The noodles were soft and surprisingly easy to collect with the chopsticks and spoon provided. The broth was phenomenal and I could have easily drank that all day. I can see what Josy meant when she said it would be an excellent hangover cure! The hot house sake was slightly sweet and an excellent accompaniment to the dish. Service at Cocoro's is a bit hard to get despite there being a number of waitresses just hanging around (maybe only one spoke English?) and Uli and Linzi had to almost yell to get her attention for us to pay. But a relatively minor item. Also the bathroom is very small (and there is only one!) to the extent I had to duck my head to wash my hands and I would never consider myself a tall person at 5'9". The drinks menu is incredibly extensive with page after page of various Shochus (a potent Japanese liquor) and quite a few types of Sake and other fruit liquors.Overall, for £12-14 for Ramen and a total bill of £25pp (for Ramen, drinks, and the appetisers) it's a fairly affordable dinner outing especially for groups. I'm definitely keeping it mind for next time and I've also got to try Tomoe which is just down the road.

Betsy Smith

Ah Betsy Smith! What did you do, I wonder, to get a pub named after you? Whatever it was, I'm glad you did it!

Lamb Roast with steamed veggies

I ventured over to the Betsy Smith for a farewell roast for a friend from Oz who had popped by for a couple of weeks. On a Sunday afternoon, it was fairly empty and we had managed to reserve the entire raised section for our merry group. This also entailed having our own waiter (although since there were just a handful of people in the pub maybe it was just by default) who was incredibly friendly and helpful.I opted for the lamb roast (you can also get beef and I believe chicken) which consisted of two slices of lamb, a handful of potatoes, and some carrot slices and cauliflower. The Yorkshire pudding was more like a biscuit and had none of the soft fluffiness you'd expect for the soaking up of gravy. Rather, it was hard and chewy and not at all enjoyable. The lamb slices were tender with an excellent brown meaty sauce. The downside is that the few ounces of meat was not sufficient to satisfy my hunger. The potatoes and other veggies soon followed as did the Yorkshire pudding cracker. But still I was hungry. This is unusually as a proper Sunday roast typically puts me in a food coma. I even polished off the remains of a couple other peoples' food (one of my friends refuses to eat veggies...his loss) but eventually came to the conclusion that based on the portion size, Betsy Smith must have been a slight lass with a small appetite. 

Sticky Toffee Pudding with a mega serving of ice cream

Then we got to dessert. Wow. Each serving of sticky toffee pudding was enough to serve a group of 4. The pudding itself was incredible with soft airy cake soaked with sugary date sauce. The vanilla ice cream was similarly delightful although I remain puzzled why it was served in a thick cold pastry bowl. An interesting presentation but one that overall diminished the enjoyment of the dish. I was a bit disappointed in the roast but the dessert more than made up for it!Other thoughts: The drinks are creatively named (I had a Tequila Mockingbird) and in general are tasty. Prices aren't too bad with the roast, dessert, and a drink coming to around £20. The atmosphere and setting is brilliant and tends to cosy and comfortable with rich old woods. The location could be more accessible although since I live SE London pretty much anything in this area is "not easily accessible" as far as I'm concerned. Oh, there are bike racks right in front with is a definite plus.Overall, a good place to relax and catch up with friends but not if you are starving!

Recipe - Chipotle BBQ Pulled Pork

Part I: Preparing your Pork (24 hrs ahead of cooking start minimum) 

Ingredients 
Pork shoulder (You can use pretty much any chunk of meat but I’ve found this tends to lend itself well in terms of value and quality)
Dark brown sugar 
Salt & Pepper
Ground spices (I’ve put rough relative guidelines but I usually just through it together and taste it till it feels right…not much help I know) 
Cumin (1 part) 
Coriander (1 part) Paprika (4 parts) 
Onion powder (4 parts) 
Garlic powder (3 parts) 
Ginger powder (3 parts) 
AChipotle chile pepper (any smoked pepper will do but chipotle has a nice zing) (1 part or to taste) 

Method 
Wash the pork well and pat dry. It’s essential to make sure there is as little moisture on the outside of the pork as possible otherwise your rub will get messy. I would also cut off 90% of the fat (on pork shoulder there is typically a thick slab on one side). You want to leave enough to keep it juicy but too much will give you a very oily sauce as the majority of the fat will render during the cooking process.

Mix your salt and pepper together and rub the mixture all over the pork. Stick it in any crevices you can find to cover as much meat surface area.  Leave it to one side.

Dry Rub 
Mix all the spices in a bowl and add the sugar. You want enough to put a thick crust on the pork and save at least a handful for the sauce. I would say for the 5kg pork I made last year, I probably had about two cups of rub. The cumin, paprika, onion, garlic, and ginger will be your foundation to enrich the pork, the chipotle will provide a high note and a smoky undertone, and the sugar will be the counterpart to the spice and blend the sharp flavours together.

Take your rub and really work it into every bit of the pork. It’s called a rub for a reason so make sure to get it in there good with both hands.

Wrap the pork tightly in cling wrap and stick it in the fridge for at least 24 hours prior to cooking. This will let the pork absorb a lot of those good flavours you’ve put in it.

Part II: Preparing the Sauce (1 hr ahead of cooking start minimum) 

Ingredients 
4 oz ketchup 
2 tbsp Dark brown sugar 
2 tbsp Worcestershire sauce 
1 tbsp Cider Vinegar 
2 cloves Garlic, minced 
¼ tsp mustard powder (or a full tsp of French mustard) 
Salt & Pepper
1 Chipotle chile 
Sweet chilli sauce 
Dry rub (whatever is left over from rubbing your meat)
Onion diced 

Method 

Fairly simple. Get a sauce pan and sauté the onion and garlic. Be careful about the garlic as if it turns bitter it will ruin your sauce. Once they are nice and soft and golden brown (whatever colour that is), add in all the other ingredients except for the sweet chili sauce and chipotle chili. Mix it well until they combine and lower the fire down to a bare simmer. Add the sweet chili sauce to taste.

As for how much sweet chili sauce, it depends on what you are aiming for. The more you add, the sweeter and less spicy the sauce will be. In addition, I’ve found more sweet chili sauce gives you a bit sticker BBQ sauce although that can be moderated by adding liquid. Basically, the above recipe (excluding the sweet chili sauce) gives you about 8 oz of sauce or enough for really 4-6 people (depending on how much sauce you like…but more is better than less!). I think I made roughly 6x the recipe and to that I added 2-3 bottles of sweet chili sauce and 2 chipotle peppers.

A key element will be to let this sauce simmer away for at least 30mins to an hour so that the different bits combine into a seamless a sauce. Taste it frequently (a bit of fresh soft bread is a wonderful base) and adjust to taste.

Part III: Putting it all together (8 hours ahead of eating time) 

Take your pork out and let it warm to room temperature.

Turn on your slow cooker to high and stick your sauce in to bubble up. While you wait, sear the outside of the pork in a hot pan without oil. This will give you some nice brown bits which are full of flavor. Deglaze with a bit of anything and toss it into the sauce.

Once your sauce is starting to bubble, put the pork in and cover. When the sauce bubbles again switch the cooker down to its lowest setting and cook for at least 8 hours. Stir occasionally (if you are awake and around) but you should be able to let it be.

About 30 mins before you eat, take the meat out and give the sauce a good mix. Strain it and clear the slow cooker of any excess bits (things that aren’t sauce). Depending on how oily your sauce is, you may want to skim some of it off the top but otherwise just let it sit and thicken a bit.

Shred the pork (if you did this right it should fall apart in your fingers) while its hot and put everything (pork and sauce) back into the slow cooker to keep warm.

Eat.

That’s all folks.

Benito's Hat - Yelp Elite Showcase Dinner

12 Great Castle St
London W1W 8LR
020 7636 6560

Feel the burn! Usually something you hear from a personal trainer trying to get you to go just that little bit further. However, as I discovered last night at the Showcase Dinner (it’s good to be an Elite!), this also applies to the special Diablo salsa on offer at Benito’s Hat. But more on that later.

This was an intimate gathering of 8 Elites, our valiant leader, one of the owners (Ben), and a representative (Stewart) from the PR firm which helps craft Benito’s Hat’s image. We had the run of the downstairs which is perfect for small groups to sit, chat, and stuff their faces full of quality Mexican food.

Quick shout out: Yelp is a review website with a massive social aspect. I'm fortunate to be one of the Elite members which means invites to great events with free food and drink where we get to meet the owners and learn more about the place beyond the usual visit.

Tortilla chips with (left to right) pico de gallo, sour cream, salsa verde, and salsa brava

A quick blurb about BH. A relatively new entrant to London’s burrito business, they’ve brought a winning combination of home-cooked flavours (quite literally just like Mama used to make) based on old family recipes of the head chef (who we sadly didn’t get to meet). Added to that, BH provides a colourful welcoming setting, pretty reasonable prices for the food, and a selection of delicious margaritas. There are four central locations (Goodge St, Covent Garden, Oxford Circus, and King’s Cross) which just begets the question: when are you coming East?

Traditional margarita (left) and Watermelon margarita

Back to the event! We started of with some classic margaritas that were on the slushy side of frozen. I actually prefer them this way as they are cold enough to give some texture to your drink and balance our the fiery salsa with the chips but not so cold that you feel that your teeth are acting like mini-ice picks just to get a sip. You can also order them on the rocks with an optional salt rim if you are so inclined. This was quickly followed by a strawberry marg which was absolutely delicious. I’ve had many flavours of margaritas in my time (in fact I had many just last night), but this was exceptional with the sweetness of the strawberries, the  tanginess of the lime, and the bite of the tequila blending together in a perfectly balanced and refreshing drink. I could knock back a pitcher of this on my own and will likely do just that in a couple of weeks.

Ben (the owner) serving up my burrito. Now that's what I call service!

After a quick Q&A where Ben shared some of the history of BH (and also the challenge and cost of sourcing avocados – never will I complain about the small guac surcharge again!), we ventured upstairs to order our food of choice. BH offers the street food staples of burritos, tacos, burritas (at some locations and I’m not sure how this differs from a burrito), salads, and soups. Being a burrito guy, I had to opt for it and, on Ben’s recommendation, selected the slow-cooked braised pork. A full array of cheese, lettuce, rice, beans, and guac filled out my tortilla and then I took the plunge and asked for both the salsa brava and salsa del Diablo to really knock it up a notch.

The delicious meats. Bottom right is the slow-cooked pork.

The meat was delightfully tender and had a rich smoky flavour that I crave in my slow-cooked meats. I’m guessing a mix of adobo and chipotle chillies to give it a depth of flavour without overwhelming heat but I can say for certainty it’s the best Mexican shredded pork I’ve had in London (sorry Freebird). The guac didn’t make as much of an appearance as I would have hoped and could have used a bit more lime before fading into a creamy background. It’s possible it merged with the taste of the black beans which were suitably soft and are cooked with avocado leaves. The dual salsa choice was perfect however with the salsa brava kicking in at the start with its bold in-your-face heat and the salsa del Diablo being a more slow burn that builds with each bite. 

A variety of toppings. And doesn't beer make such good decor?

Even more food followed us downstairs in the form of tofu tacos and chicken tacos as Ben has noticed we had gone wholeheartedly for the beef and pork. The tofu tacos, served with sour cream, pico de gallo, and salsa verde, were delightfully refreshing as the meat and spice feast I had just demolished. I never thought I’d say this, but I’d consider getting tofu tacos again. The chicken was tasty but didn’t stand up to the pork in my opinion but was still a welcome addition to my belly (along with an unhealthy serving of salsa del Diablo).

Pomegranate Margarita. A bit pink but delicious!

Ben also demonstrated how to make the perfect margarita by following a 1x1x1 ratio of tequila (use a good tequila blanco made from 100% agave), fresh lime juice, and triple sec. You can up the tequila amount if you want a more potent drink but two simple rules to follow: 1) a margarita must have tequila and lime juice, and 2) you should never have a larger quantity of any ingredient than you do of tequila!. Simples!

Ben told us the history of the name, Benito’s Hat. I thought it was perhaps a term of endearment (the Spanish are forever adding –ito or –ita to the end of names to make them cuter…perhaps the Mexicans do too) for him but it turns out that Benito Juarez, the first Mexican president of Mexico, used to be a very sombre dresser until one day he rocked up with a truly flamboyant hat. Although he went back to his all-black dress code, that story is immortalised in folk tales ever since.

A trio of desserts. Tres Leche cake in the center.

And we finished off with a trio of classic Mexican desserts. The Tres Leche (3 milk) cake was moist and soaked in a rich sweet caramel sauce. The flan (essentially creme caramel with cinnamon) had a great robust and slightly bitter flavour with the silky smoothness you'd expect from such a dish. And finally, there was a crispy wafer covered in cinnamon sugar that would make an excellent movie snack or really good for any time.

More desserts!

Overall, an excellent time and one that I really felt I got more of a feel for the place and our gracious hosts rather than just eating and drinking my fill (not that I’d ever complain about that)! Oh also they just released a cookbook which is beautiful and full of delicious Mexican recipes and will be signing at Covent Garden Waterstones this Thursday!

Ceviche Soho

17 Frith Street
London W1D 4RG
020 7292 2040

I love a good ceviche. So I figured, what better place to try it than a place called Ceviche? And since my failed attempt with Tracy L a month earlier (although it wasn't a complete fail as the Soho Food Crawl came about a result), I've been looking for an opportunity to give it a go.

I went with two of my friends and we were seated immediately (it pays to book in advance - otherwise expect 30-45 min waits at least). Our gorgeous waitress was quick to suggest some pisco drinks based on our likes and dislikes and I must say she had good taste. I opted for the Soho which is a chilli infused Pisco drink with elderflower and cucumber. The Soho had a nice mix of sensations with a  fiery bite and a cooling aftertaste and definitely a drink I'd recommend. My companions opted for a traditional Pisco Sour (perfectly made but nothing exciting) and the Pasión de Ceviche (a ginger infused Pisco with passion fruit puree and lime). All in all, it's easy to see why Ceviche is a favoured Peruvian drinking spot although and expensive one at £8 per small cocktail.

A range of Pisco Sours

Our starters consisted of both the vegetable (chard) and chicken relleños (think deep fried balls of batter, meat, and chillies) and a Causa Mar (prawn and avocado on a Peruvian potato cake). The chicken relleños were excellent with a sharp bite, tender meat, and soft fluffy batter. The chard ones were also tasty but lacking that zing from the spicy marinade on the meat. The Causa Mar doesn't stick out in my mind as anything I'd care for again. There was nothing particularly wrong, it was just meh.

Multiple Ceviches

Naturally, we had to order some ceviche and opted for the Don Ceviche (seabass), the Alianza Lima (a mixed ceviche with seabass, prawns, and octopus), and the Drunk Scallops. The seabass ceviche was what you expect when you think of ceviche with tender slivers of white fish lightly cured in chilli and lime. Excellent taste and texture so top points for that. The Alianza Lima seemed to have lost its way with the octopus being too rubbery and the prawns failing to cure sufficiently. Minus points for not bringing the dish together there, Ceviche. Finally, the Drunk Scallops were just thinly sliced scallops. While the quality was tops, I expected them to do something more although I do have to give props for the large portion for a very reasonable price.

Drunk Scallops!

We rounded out the meal with a Peruvian Corn Cake (absolutely spiffing but quite rich in comparison to everything else), Arroz con Pato (confit duck with rice that was tasty but again nothing special), and the Lomo Saltado (suggested by our waitress again). The Lomo Saltado was the highlight of the meal with incredibly juice slices of seared fillet in a delicious smoky and slightly spicy sauce. I'd eat that over and over again without complaint (and with a few cheers!).

Delicious Lomo Saltado

My Chocolate Physalis Volador for dessert (basically deep fried dough coated in cinnamon sugar and placed on a chocolate mousse) was tasty but very messy to eat. I think a different presentation would have been in order given that I managed to stay clean for the meal up to that point.

Chocolate Physalis Volador

Overall, a nice place and a good option for Peruvian food but a tad expensive for the quality and quantity. And I'd definitely recommend asking for help from the staff as everything our waitress suggested was golden!

Mother Flipper

I've been on a burger quest  lately and I've got several more to try thanks to my friend Anna. Mother Flipper was suggested as something approximating a US burger and since it's only 4 miles from my house I thought I'd give it a go one fine Saturday morning. Yes that's right, I had a burger for breakfast. And it was good.

Mother Flipper Menu

The boys behind Mother Flipper set up shop at Brockley Market (the logo is a broccoli floret surprise surprise) and they seem to have built a following. From the facebook page, I noted that waits can be up to an hour (the grill is fairly small so I believe it) and in order to avoid it I endeavored to be there at 10am when they opened. I got there at 10.01 and was already the 2nd in line. Go figure.They have also taken up a frequent spot at London Street Feast (www.streetfeastlondon.com) on Friday nights which is a more appropriate time for a burger (or at least is easier to get to!)

One of the Flippers hard at work prepping buns

The signature burger is the double bacon candy cheeseburger. What is bacon candy you say? Well you take some proper streaky bacon and caramelize in brown sugar. The meat patties are handmade and about a quarter inch thick but you get two of them so it's a hefty burger. The buns are soft and potentially brioche but it was hard to stop eating to tell. I did manage to get a couple of pictures but that's all I could wait for.

The meat is tender and juicy although slightly over done for my tastes. I think maybe it was left on just a bit too long while they prepped the burger (they weren't quite set up by the time I was there and ordering). The sauce they put on was tomato based but when mixed with the sweetness of the candy bacon turned into a honey bbq type which was delicious. No complaints on the cheese although it's just basic cheddar me thinks. 

Chilli Flipper!

I've also had the pleasure of trying out the Chilli Flipper which is a cheeseburger absolutely loaded to the gills with jalapeno peppers. While not as decadent as the double candy bacon, the peppers give a nice zing. The downside that the added liquid stresses the absorption capacity of the bun to the max.

Be warned, take lots of paper towel as it's a messy burger. You will get it all over your hands and face without a doubt. Is it as good as the fabled burgers of Texas and the Midwest? Sadly no, but damn if it doesn't do a great job trying. I would love to see some chips being served too and a few cold drinks as the market is distinctly lacking in anything but coffee. But overall, one of the best burgers I've had in London to date. And that's saying something.

The Flipping Crew!