NY times review a modern British food restaurant

[wargarden]

NY times review a modern British food restaurant
https://www.nytimes.com/2020/02/18/dini ... sContainer

[earthmaiden]

Great article Wargarden. I think many on this board are familiar with the reputation of the Hendersons. We had a small Wildie gathering at St John Bread & Wine last year.

I am beginning to really like the NY Times, not just for food pages.

[scullion]

didn't fergus win one of the big food awards just recently?

[karadekoolaid]

Wonderful for all those who like to chew on bones, eat gizzards and munch on pig´s toenails.
Not for me, however.

[suffolk]

But bliss for me

Why is it that so many people refer to the ethos of nose to tail eating in such pejorative terms, but if I referred to vegetarian food in similarly derogatory terms I’d be lambasted?

[earthmaiden]

We didn't have any of those things at St John Bread and Wine. Possibly not the restaurants for vegetarians though. I would have liked more veg accompaniments available for the delicious but rich food on offer.

[Seatallan]

Those marrow bones look positively mouth-watering...

[StokeySue]

I’m intrigued by the description of Black Axe Mangal, about a mile from here, a Mangal is Turkish / Kurdish for a brazier, so a charcoal grill restaurant. But the food described sounds different
And according to Fay Maschler certainly is

[Badger's mate]

I was tipped off about Black Axe Mangal (which I've been mispronouncing as 'mangle') when I looked up The Book of St John. 'Customers who viewed this item also viewed' the BAM book. Having looked at the link I can now see the connection. I wouldn't mind trying it. I was at the Union Chapel on Friday, didn't realise it was just around the corner

[Pepper Pig]

Jay’s reviewed it too.

https://www.theguardian.com/food/2019/j ... ohn-legacy

Unless I was dining on my own I’m afraid the noise would put me off but the food looks wonderful.

[Pepper Pig]

Wargarden. The difference between American and British restaurant critics. jay Rayner is one of our best.

https://www.theguardian.com/food/2020/f ... jay-rayner