All posts in February 2019

Hog roast and BBQ

With spring and summer around the corner it’s time to start planning your garden parties. 

Last year we catered for a staggering 35 garden parties from Bromley to Tunbridge Wells. BBQs and hog roasts galore. 

We try and source our pigs from a local farm in Sevenoaks. Our chicken from Bromley/Orpington and our seasonal vegetables from local growers in Tunbridge Wells. 

Catering for garden parties is a great relaxed way of dinning. 

BBQs and hog roasts are always a exciting way to cater for your guests needs. It seems that us brits love to put the fire on and cook some beautiful meats and fish. Each year you can smell the charcoal burning on the streets of Bromley. You can hear the fat dripping and sizzling on the hot rocks. 

Bromley holds a number of festivals in the summer and although they have their own caterers, there is no need for you not to hold your own mini festival in your homes. 

Please contact us for menus and prices

Pie and mash

Recently we have been hearing about the traditional cockney dish “pie and mash” fading away. 

We have seen in the papers about shops closing after over a century of service. 

Well fear not, Bromley has a hidden secret, but not for long. 

The old cockneys of Bromley is a fantastic shop. Fresh and crusty pies. Vibrant green liquor and scoopable mash. The chilli vinegar is a splash of nostalgia. Even a choice of black or white pepper. 

I myself have been raised in South London and this was a treat and a staple part of our diets growing up. There is always a sense of loyalty regarding “pie n mash”. Are you an Arments, Manzies or a Goddards kind of person. I myself was a disciple of Cooks on the cut, Waterloo. 

However I am now a huge fan of The old cockney of Bromley and since discovering it last year have never strayed. 

The owner Yusuf Ismail is as warm and colourful as the liquor. I strongly advise a visit. Bromley has now a faint sound of Chas and Dave echoing in its back streets. 

The Old Cockney Of Bromley

44 Chatterton Road



Glazed pork belly and crispy wontons

Six nation snacks

This is a great snack to put on the table for any casual event. Sticky, spicy and sweat. 

Market list. 

350g sliced pork belly

1tbs cardamom pods

3 inch ginger sliced

3 garlic cloves crushed

6 cloves

1 chilli split 

4 star anise 

3tbs bbq sauce

6tbs teriyaki sauce

6tbs soy sauce 

Wonton wrappers 

For the glaze

3tbs white wine vinegar 

3tbs honey

3tbs tomato ketchup 

3tbs toasted sesame seeds

1/2 lime juice

Begin by placing the pork belly slices into a pan and cover with cold water. Bring to the boil and refresh under cold water, to remove and impurity’s. 

Return belly to the pan and again cover with water. Add all of the ingredients, except the glaze ingredients, and simmer for 1 1/2 hours until tender. Remove from the heat and allow to cool in the stock. This will keep the belly moist and allow it to absorb the flavours. 

Meanwhile heat some oil in a small pan until hot. Fry the wonton wrappers until crisp. 

Next heat a frying pan. Cut the belly slices into mouth sized bites. Fry on a medium heat in olive oil until crisp all over. 

For the glaze add all ingredients to a sauce pan and reduce until sticky and glossy. 

Mix the crispy belly and glaze together in a bowl. 

Serve with some lime wedges and sliced chilli.