I really should have taken this picture when it was in full glory on the plate, not sitting there almost finished, a shadow of itself.
Anyway. Lunch this week with a teacher pal (Jude, of the famous Jude's thighs) to celebrate the fact that it is school holidays and she can play during the day. 32 Great Queen St - because we can.
I started with brawn fritters. Now, I don't know if the brawn was in fact made from pig's head, but if it was then it was the most user-friendly introduction to pig's head that you can imagine. Richly flavoured succulent shreds of meat encased in sturdy breading and deepfried to a chestnut brown. Very rich, but thoroughly delicious.
My main, was simply described as Hereford brisket, dripping toast, pickles. What emerged was the best salt beef sandwich ever. Thin, robust toast, crisped with dripping, topped with a goodly measure of sauerkraut and slices of gruyere, then covered with the most divinely tender salt brisket, crisscrossed with german mustard. On the side, a gherkin and a pickled chilli. I could have eaten two, only I wanted to leave room for pudding.