London Pub Grub

London, one of the world’s truly great food cities, still fosters the kind of stick-to-your-ribs eats typically associated with Great Britain. Brown foods washed down with ale and served in a pub that’s been pouring and serving tavern guests for centuries. And while Britain’s great cities team with diverse and exotic foods, visitors should enjoy at least one really good English breakfast or Sunday roast in addition to the curries, noodles, tapas and sushi on offer everywhere you look.

On a recent trip to London, I filled up on pub food whenever I could. Day one of my trip ended in an upstairs corner of The Kings Arms where I dove into a steak and ale pie, fully encased in a simple dough and served with mashed potatoes, steamed veggies and a side of brown gravy. Inside, the filling was molten hot and teaming with tender pieces of beef swimming in a dark, savory sauce. Too much food after a long flight and afternoon meetings!


Steak and ale pie a la The Kings Arms.

As luck would have it, I got to catch up with a friend who offered to show me the sights via formal walking tours of a couple of London’s storied “neighborhoods.” After a fascinating London Walks tour of “Little Venice” (big thanks to our guide Shaughan!) on a blustery Saturday afternoon, we slipped into The Prince Alfred for a pint and a bite. What a find! This Victorian gem of a gastro pub treats visitors to beautiful interior architecture, complete with ‘snob screens’ in the bar area, a traditional dining room with fireplaces, and a funky private area downstairs in the building’s old coal storage cellar. I’ve never seen anything like it.


Easter Sunday roast at The Champion Pub in Notting Hill.

Honey beer revived us and generous helpings of hearty pub grub warmed us up. I jumped on the meat pie like it might be my last, devouring every drop and crumb. The buttery side veggies stood up well to the rich meaty gravy of the puff pastry covered pie. I honestly fooled myself into thinking before diving in that I’d only eat half and push the rest away. That didn’t happen!


The Champion Pub’s Sticky toffee & Medjool date pudding

I enjoyed an Easter Sunday roast at The Champion Pub in Notting Hill, just steps from Hyde Park. I was hungry and feeling like I needed to treat myself, so I eased into a soft chair near a fireplace, ordered a pint and a mixed roast of beef sirloin and roast pork loin with crackling (yes!) complete with roasted potatoes, seasonal veg, a crispy Yorkshire pudding and lots of gravy. It was plenty, but I felt indulgent and decided to add a side order of crispy deep fried mussels. Dipped in salt & vinegar mayo, the crunchy mussels were addictive, if not particularly delicate. But it didn’t end there. I had to have the sticky toffee and Medjool date pudding! It was one of the tastiest things on the trip.

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A proper English breakfast a la Fuller’s London’s Pride (Heathrow).

On my way out of London, I took one last bite of British fare with a proper English breakfast at Fuller’s London’s Pride inside Heathrow terminal 2. A full English breakfast may not be everyone’s cup of tea, but apart from being crazy hearty, what could be more satisfying to a carnivore than a breakfast of eggs, sausage, bacon, and black pudding? I’m never impressed by the grilled tomatoes served on these plates as they’re typically flavorless. But grilled mushrooms add plenty of rich, umami flavors. To an American consumer, those Heinz baked beans are weird as breakfast food, but they offer a sweet counterpoint to all that salty, fatty meat. It was a late breakfast, so I washed it down with beer. Hey, it’s London!


Irish Coffee

It’s fun to be writing our first Irish Coffee recipe. San Francisco lays claim to a modern classic in Jack Koeppler’s 1952 creation. Mr. Koeppler owned the storied Buena Vista Café, which sits perched above Fisherman’s Wharf and Aquatic Park on Hyde. The cocktail was apparently inspired by the Irish Coffee Mr. Koeppler happened upon in Shannon Airport in Ireland. On a quest, he enlisted the aid of travel writer Stanton “Stan” Delaplane, to help him come up with a facsimile.

Today, the café claims to sell as many as 2,000 Irish Coffees a day.* We don’t know if this statistic says as much about the quality of the drink as it does San Francisco’s drinking habits, but we aren’t judging.

So here it is, in time for your St. Patrick’s Day drink-up (or morning after recovery), the famous Buena Vista Café Irish Coffee:

Irish Coffee

6 oz. piping hot coffee
1.5 oz. good Irish whiskey (we’re fans of the 10 year old Bushmills single malt but the Buena Vista uses Tullamore Dew )
2 tbsp. sugar (traditional Irish recipes call for 2 tbsp. brown sugar)
3-4 tbsp. lightly whipped cream

Note: The Buena Vista Café serves Irish Coffee in what look like a cross between a desert glass and a beer glass, but any large coffee mug will do.

Heat coffee mugs by filling with hot water. Pour the water out, pour coffee, add sugar and whiskey and stir to melt sugar. Top by pouring slightly whipped cream over the back of a spoon to float it atop the coffee.

The coffee is to be enjoyed through the cream, so don’t shy away from that mustache.

*The Buena Vista Café Irish Coffee story can be found on the café web site.