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DEC. 2013

‘the alternative guide to the beautiful cities of our world, through the eyes of cuisine and culture.’

the london street issue • contents page

THE london STREET ISSUE ‘indulge your inner creative and experience the art of being a londoner with killer exhibitions, world wide street food, and the market way of life’


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the london street issue • london street food • feature






‘the hub of endless choice from across the globe’

It’s no secret there has been a recent surge in the London streetfood scene. The number of vendors is growing. The standard of the food started high and is getting higher. There are more areas around London that are welcoming friendly food vans, trucks, and airstreams that serve everything from good ol’ pork pies and scotch eggs to Korean comfort food. New markets are popping up around London with even more street-food vendors. It’s easy to see that the capital is quickly becoming a streetfood force to be reckoned with. These people know food, and theirs is gourmet. So gourmet, indeed, that devoted fans take trains and buses to find them, or walk that extra block to snag their fare, just like they would for any popular restaurant. This in itself is an interesting shift. The original food trucks were intended to bring hot food to areas of the city that lacked it, feeding the hungry workforces there and sometimes starting in the early hours of the morning to supply the construction crews heading to work, or late at night after nightshift workers had finished up and restaurants were shut. Long gone are the days when street food meant only grease and convenience. Now it equals fresh, often local, ingredients and extremely varied international offerings, all served up hot and delicious by some of the most passionate foodies in London.

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the london street issue • chorizo & beef patties • recipe


& t


beef e s

‘bite into a delicious patty and release the fragrant chorizo oils and juices.’

INGREDIENTS 1 small onion 1 clove garlic 1 egg, beaten 1 x 700g pack steak mince 1tbsp olive oil 6 large slices thin-cut chorizo 6 ciabatta rolls or buns 2 ready-roasted peppers, thickly sliced handful baby leaf and rocket salad 6tbsp mayonnaise 2tsp smoked paprika Throw the roughly chopped onion, garlic, egg, chorizo, paprika and mince into a food processor. Season and blitz until you reach a smooth patty consistency. Use your hands to make 6 thick burgers and rub them with oil. Cook on a barbecue or hot griddle pan for 3-5 minutes on each side, until browned. Toast the buns and serve with rocket and aioli. Now how simple was that?

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the london street issue • london, england • feature

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‘the royal city of the world’ A perfect binding of the past and the present. Think of the Big Ben, the Houses of parliament, 10 Downing Street, the Tower Bridge, parks, the wax museum, Buckingham palace, the double deckers, the black cabs and, last but not the least, rain. London is the capital and largest urban area of both England and the United Kingdom. An important settlement for two millennia, London`s history goes back to its founding by the Romans. Since its foundation, London has been part of many movements and phenomena throughout history, including the English Renaissance, the Industrial Revolution, and the Gothic Revival. London is one of the world`s business, financial and cultural centres and its influence in politics, education, entertainment, media, fashion and the arts contribute to its status as a major global city.

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the london street issue • borough market • feature

b o r o u g m a r k e

h t

‘london’s most renowned food market’

Borough Market is London’s most renowned food market; a source of exceptional British and international produce. It is a haven for anybody who cares about the quality and provenance of the food they eat - chefs, restaurateurs, passionate amateur cooks and people who just happen to love eating and drinking. But it’s not just the sheer quality of the food on offer that makes Borough Market special, it is also about the people and the place. Christmas is an extra special time at Borough Market as the traders’ stalls are piled high with great seasonal produce that really makes this time of year feel so welcoming! This year, shoppers will flock from across London to ensure their Christmas spread includes the tastiest ingredients available. As December comes around, the Market’s historic arches will be decked out in beautiful decorations while the sound of bells and the scent of mulled wine will fill the air. Local community groups will join to perform seasonal songs whilst the traders will offer Christmas treats from all over the world including Christmas gingerbread, nutmeg jam and hot mulled English cider. The Market is located right next to London Bridge Station which is serviced by the Jubilee and Northern Lines on the Underground. Here is a christmas recipe collected from the market traders and using the produce from the Market for you to try at home...

8 Southwark Street London SE11TL

INGREDIENTS 2 tbsp goose fat or the same of oil 2 large onions, peeled and thickly sliced 1.2 kg braising steak, in slices from Northfield Farm 2 cloves garlic, peeled and chopped 4 sprigs thyme 4 bay leaves A really generous shake of Worcestershire sauce A bottle of good, full bodied red wine 1 tbsp brown sugar Sea salt and black pepper 250g cooked chestnuts from Elsey & Bent 500g cooked and peeled beetroot into wedges METHOD Preheat the oven to 170°. Start off on the hob by warming the goose fat in a large wide ovenproof pan. Soften the onions and garlic, cooking them slowly to bring out the lovely natural sugars. Push the onions aside, turn up the heat and lay in the slices of beef, browning them quickly. Add the thyme, bay, Worcestershire sauce, wine and sugar then season really generously with sea salt and black pepper. Cover and transfer to the oven. Cook the beef for 2 hours, then add the chestnuts and beetroot and return to the oven. Check that your beef is meltingly tender, then ladle it into soup plates with a few dumplings and spoon over horseradish. Serve with some steamed greens.

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the london street issue • brewdog • feature








‘award-winning selection of alternative craft beers, bottled beers, ipa, and strong beers’

Martin and James were bored of the industrially brewed lagers and stuffy ales that dominated the UK market. So decided to brew there own beers with added edginess, which has totally taken the UK by storm.With 13 bars across the UK they have set out to educate and change perceptions of craft beer. By 2012 the businesses revenue grew by 95% and BrewDog was awarded the Fastest Growing Company in Scotland. Although their approach is not the most traditional, after projecting themselves naked onto the houses of parliament and creating a special beer for the Olympics, I cannot imagine anyone who would not love the BrewDog experience. I urge anyone to try the BrewDog beer school, with friends, clients or family. You are educated on the process behind the making of beer, and of course get to taste/drink a whole range of beers from banoffee flavoured ales, to dark fruity bitters. East London’s, Shoreditch bar encapsulates the unrelenting, unforgiving surge of creativity that continues to fuel the area’s journey to reinvention. Antique tiles, reclaimed metal and a bar completely exposed by an unforgiving wall of glass make this craft beer haven an icon in its own right.

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the london street issue • coconut curry • recipe




‘send your taste buds to asia within your own kitchen with this full-proof curry recipe sure to never dissapoint’

low. Simmer for 1 hour 15 minutes or until meat is tender. Serve with rice and fresh coriander.

INGREDIENTS (SERVES TWO) 25g butter 1 onions, sliced 1 red pepper 2 garlic cloves, crushed 2cm piece ginger, peeled, grated 1 teaspoons turmeric 1/2 to 1 teaspoon chilli powder, to taste 2 teaspoons ground coriander 1 teaspoon cumin 2 teaspoons paprika 1kg piece rump steak, cubed 200ml can coconut milk steamed basmati rice fresh corriander Melt butter in a large heavy-based saucepan over medium heat. Add onions and red pepper. Cook for 4 minutes or until tender. Add garlic, ginger and spices. Cook and stir for 5 minutes. Add the beef. Cook for 2 to 3 minutes or until browned. Add coconut milk, and salt and pepper. Bring to the boil. Cover. Reduce heat to

‘The perfect fresh yoghurt accompaniment.’• Every curry deserves a cucumber yoghurt to freshen it up and bring it alive. This cucumber dip recipe works perfectly with any indian dish. INGREDIENTS 250ml/8fl oz natural yoghurt ½ cucumber, grated or finely chopped large handful mint leaves, chopped large pinch salt ½-1 green chilli, de-seeded and finely chopped (optional) Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to your curry or as a dip for pompadoms.

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the london street issue • brockley market • feature

b r o c k l e y m a r k e t ‘the secret market bursting with gourmet street ingredients’ What is a better way to begin your weekend than to head to Brockley Food Market for a fantastic lunch and to stock up on the weekend delights. This corner of South East London becomes a culinary extravagaza with gourmet baguettes, authentic noodle soups and ridiculously good buttermilk fried chicken made with only the very best local ingredients. There are handmade scotch eggs from Sean Lawson aka ‘Egg Boss, Tongue ‘n Cheek who specialise in underrated meat cuts prepared with an italian touch and ofcorse the famous Mother Flipper burgers. The meat is 100% chuck mince from farms in kent. The buns are demi brioche which are soft and shiny. With a simple arrangement of classic condiments, salad, gherkins and american cheese the combination makes one delishios cheese burger.

A cheeky peak at the menu: The Chilli Chorizo Flipper smokie griddled chillies, fried chorizo, pepper jack cheese, butter bean spread Pork n party chuck steak patty, pickled red cabbage, jalapeño cream cheese, BBQ pulled pork, BBQ sauce, bread and butter pickle The Dirty Barbie pattie x2, double american cheese, candy bacon, candy onion, BBQ sauce The Bacon Swiss Flipper swiss cheese, candy bacon, candy onions, BBQ sauce, ranch mayo

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the london street issue • camden market • feature

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‘uniting street food from across the globe’ Camden Lock is one of London’s most vibrant shopping and entertainment areas. And with live music and comedy venues, café’s and bars it’s a brilliant place to meet up with some of the city’s most creative people. The Lock is the original ‘Camden Market’, opened in 1972 as a collection of artisan workshops. Clustered in and around the award- winning Market Hall, you’ll find small shops and market stalls selling everything from vintage fashion, handmade jewellery and beautiful homewares sourced from around the globe. It’s also a great place to spot new young designers. Delicious food; from stacks of vegetarian goodies to hearty steaks and the waft of heady spices, there’s a global kitchen on offer. Come to Camden Market on a Saturday

afternoon with an appetite and a few quid in your pocket, and see for yourself as you wander through alcove after alcove, being offered just about every kind of food under the sun. You could eat at Camden Market every day for a whole year and never have the same meal twice. To find Camden Lock Market walk up Camden High Street from Camden Town station until you see this building. The market lies to your left. Favourites to try here, for a quick bite, are the turkish flatbread stand and the sushi roll stand where you can mix and match any ingredients you wish. If your feeling inspired to create your own delights the Inverness Street has been the location of a small but popular fruit and vegetable market supplying the Camden Town community since around 1900.

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the london street issue • temaki • recipe

T e sushi


a k i HandRoll

‘feeling peckish and adventurous? roll up your own quick, japanese delight with fillings that are far from boring’ INGREDIENTS 1/2 cup cooked sushi rice (vinegared rice for making sushi) [See How To Make Sushi Rice] 1 sheet of nori (seaweed sheet) OPTIONAL FILLINGS Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna etc) Tofu Duck or spicy chicken Crab sticks Sweet prawn Cucumber, carrot or avocado Japanese mayo, hoi sin sauce Shiso leaves Radish sprouts Sesame seeds

If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut. Cut nori in half. Make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. Place fillings (raw salmon, avocado and japanese mayo) vertically across middle of middle of the rice. Fold the bottom left corner of nori over and begin folding into cone shape. Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori. Serve with pickled ginger, wasabi, and soy sauce as condiments.

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the london street issue • southbank • feature










‘exclude yourselves from the busy central london headache and make your way to Southbank to discover hidden city gems’ OXO TOWER WHARF Away from the bustle of the West End, South Bank is a relaxed, design-led shopping experience that offers something a bit different. Explore the unique boutiques to pick up stylish gifts, quirky home ware, irresistible jewellery, vintage books or indulge in a serious fashion fix. A unique feature of the Wharf is its concentration of retail studios for contemporary designermakers. Here the public has the opportunity to watch designers at work and to commission or purchase a wide variety of original products across many disciplines including fashion, fine art, furniture, textiles, jewellery, ceramics and glass. Some of the country’s leading designers have studios at Oxo Tower Wharf including ceramicist Bodo Sperlein, bespoke dressmaker Candy Anthony, and product designers Black+Blum.

‘Southbank is a must for any designer or explorer. The home of inspiration.’

• LONDON DESIGN MUESEUM - THE FUTURE IS HERE EXHIBITION We are in the midst of a transformation in the way we design, make and use the objects that we depend on. It is a transformation that will affect commerce, industry, and the way that we all live as profoundly as any previous Industrial Revolution. The exhibition explores how the boundaries between designer,

manufacturer and consumer are becoming increasingly blurred. See some of these manufacturing techniques demonstrated in The Future is Here Factory and find out how they will change the designed world around you. 24 July 2013 – 29 October 2013 #FUTUREISHERE

‘The area is buzzing with things to see and do all year round; free events, music, film, exhibitions, dance, theatre, debates, festivals and all sorts of family fun.’ • NATIONAL THEATRE The National Theatre has a worldwide reputation for its award-winning shows, with recent successes including the international smash-hits War Horse and One Man, Two Guvnors. In its three theatres, the National presents over 20 new productions each year, from new plays to classics, comedies and musicals. You’ll find a shop full of wonderfully original books and gifts, and plenty of places to eat and drink. You can discover more about theatre with Backstage Tours and Platforms , and enjoy free exhibitions, live foyer music.

‘South Bank is an eclectic area that is the cultural heart of the city and home to London’s most iconic attractions, theatres, arts and design-led venues.’

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‘mexican street food like never before. oh and with an almighty kick.’ Based on the art of Mexican street food ‘Wahaca’ believes you should can eat at anytime of the day with no formality. Your dishes arrive at your table as soon as they are cooked. They believe in fresh local produce and very HOT food. Choose from a huge range of beautifully fresh fish, meat and vegetarian street dishes to mix and match then add on tasty sweet potato or jalapeño ‘slaw for a boosting lunch or a super social dinner with friends.

and parents of mexico who live and work on the streets of health risks and welfare. A must try here is the tostada. A small tortilla gently-fried or toasted until crisp and topped with an assortment of fresh ingredients. It is lighter than a taco, often topped with salads. Tostadas are typically eaten as a snack or an accompaniment to something more substantial. Try the shredded beef salpicon with the sweet potato side. Delicate but more-ish.

Every 20p of a ‘Street Food Special’ goes back to the mexican streets in which they gained their inspiration. Educating the children

Find wahaca in all major London locations such as Covent Garden, Soho, Southbank, Bluewater, Islington, Waterloo and more.

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the parisian lemon • get involved • contact us

CONTACT US If you have any comments or questions, email us at SUBSCRIPTIONS You can subscribe to our digital issues at STOCKISTS If you wish to stock ‘the issue’ please contact

love great travel and tasty food? we want to see it. send your pictures through twitter, facebook or instagram and we will publish the best looking cuisine and culture shots.

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DEC. 2013

The London Street Issue  

‘the alternative guide to the beautiful cities of our world, through the eyes of cuisine and culture’

The London Street Issue  

‘the alternative guide to the beautiful cities of our world, through the eyes of cuisine and culture’