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So, what's new and exciting out there for breakfast today? Locally sourced ostrich eggs? Quince pancakes? An eight-course tasting menu paired with fair trade/shade-grown coffees? No, these days, it's all about the boil in a bag. |
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Boil in the bag you say? Actually it's sous-vide which is basically a very technical way of cooking at low temperatures over long periods of time (in vacuum bags) to extract maximum flavour. Once only used in hospital 'restaurants' and nursing
homes, it's escaped from its current perch in the super high end kitchens
of Heston Blumenthal and Gordo the Magnificent, to land at Bacchus,
the acclaimed, unpretensious former pub somewhere in the wilds north
of Hoxton Square. |
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You'll find that the food isn't as scary and weird as the menu might suggest - they also take it out of the bags before serving - and the area, which is still pre-gentrified East End-tastic is worth the trip in itself. And since it opens for breakfast from this weekend, rally the troops, and decide for yourself if brekkie in a bag, is your bag. Bacchus |
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by
NT |
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