Three Courses of Food News by Katy Salter

Three Courses of Food News, by Katy Salter


Three Courses of Food News, by Katy Salter


Blackfoot is now doing brunch. Come hungry to the Exmouth Market ‘pork-staurant’ on weekends, because as you might expect the new brunch menu focuses on all things pig. The indulgent dishes include porridge with lardons and a rum-soaked prune (soaked for no less than a month), baked clams with a shallot and bacon gratin, and sobrasada soldiers with coddled eggs. Co-owner Tom Ward says: “Brunch was always a big part of what we wanted to do; with pigs being at the heart of so many great breakfast dishes it felt rude and wrong not to”. Brunch is served from 11am at weekends.



Is Ask For Janice the year’s most unusual restaurant name? The new Long Lane spot owes its moniker to a Beastie Boys track, and that’s not the only thing that makes Ask For Janice feel like it’s straight out of Brooklyn. From the pickles on the menu to the graffitied basement bar and artworks on the exposed brick walls, this all-day hangout feels very Williamsburg. Come for Coleman Coffee and breakfast; or visit in the evening to nibble on small plates like chicken crackling or chorizo and peppers with sourdough, and sip one of the expertly poured Perfect Serve gins (The Post is partial to the Gin Mare with rosemary). Oh, and one of those artworks is an original Damien Hirst print.



It’s been a long wait but Bill Granger’s Clerkenwell outpost Granger & Co, is finally open, and the brunch queues are already snaking across the Green. You’ve probably already heard of, or tried, Granger’s famous dishes like ricotta hotcakes with honeycomb butter, but as well as the menu stalwarts there are also some inventive seasonal dishes and drinks to try this summer. Graze on grilled asparagus with sesame salad and yuzu crème fraiche, followed by a Prosecco and elderflower jelly with summer berries. Summery cocktails include Rose vermouth with citrus shochu, yuzu and peach bitters. If only Bill could import some Sydney sunshine to go with them.