GABY'S
A SALT BEEF SOLUTION ON CHARING CROSS
When I last mentioned the thing of beauty that is The Salt Beef Sandwich, it was in relation to The Salt Beef Bar at Selfridges. Perfectly pleasant it was too, but at £10+ for a sarnie and a drink, it had bloody well better had be.
I was in town today for the latest and last ( thank you lord) of my jabs for the EAT MY GLOBE trip and, afterwards, wandered down Charing Cross pondering and musing as one does on matters beefular.
Someone (Silverbrow, I think) mentioned Gaby’s last time I put out a call for suggestions as to where to find the best Salt Beef in town and I realised that I had not set foot inside the place for years.
Mind you, not that much has changed. The same yellowing pictures of theatre stars of years past and the same two guys behind the counter looking just that little bit older. But then, aren’t we all?
I recalled that they also used to have excellent falafel. So, I ordered a Salt beef sandwich and an order of those chickpea beauties.
“That’ll be too much” the guy behind the counter said
“ It’s ok, I’m very hungry” I countered with Shavian wit
“No, it’s still too much” he said as if to brook no further argument. “have the salt beef, if you want more, I will bring you the falafel”
Can’t say fairer than that. So, I slunk into the back of the empty café and waited.
Well, he was right. A large sandwich with layers of moist fatty salt beef came with some sharp pickles and sweet mustard. Not too much. As I said, I was hungry. But, just enough.
Better than the “world famous” effort at Selfridges by far and at £6.50 including a drink and the pickles, not bad value.
Definitely one to keep in your mind for a lunch on the run.
Labels: Charing Cross, Gaby's, LONDON, Salt Beef
posted by Hermano 2 @ 2:11 pm
Dine with Dos Hermanos
5 Comments:
Excuse me for looking like a complete ignoramus for a second, but what's all this fuss about salt beef? It's just ham isn't it? Can't you buy it from Waitrose these days?
Chris, Chris, Chris
Well, first of all, it's beef not ham ( which by definition is pork)
It is usually a cheaper, fattier cut like brisket ( or sometimes silverside) and is brined.
At its best it is moist and the fat imparts incredible flavour. At its worst, it is dry and stringy
With bread to sop up the juices, sweet mustard and sharp pickles, it is one of the great tastes
Try one
BTW - glad you had a better meal at The Food Room than we did a year ago. Really hideously awful
Maybe you should try it again. We had a nice old chat with the French chef the other night and he seemed to know what he was doing. Or if you're in the area, go to the Fox & Hounds on Latchmere Road. Middle of nowhere but does fantastic, unpretentious mediterranean food.
Just to clarify, it wasn't me that recommended Gaby's. I recommended Bloom's.
ah, it was Gavin
Sorry
S
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