A Proper English Roast in a Half Hour

FOUR YEARS AGO, when chefs Tom Harris and Jon Rotheram reopened the old Marksman Public House in London’s East End, they were judicious with their updates. “You don’t change a pub’s name,” said Mr. Harris. “It’s bad luck.” They left the wood-paneled interior on the main floor alone, though they did create a modern dining room upstairs. And the kitchen underwent a transformation that earned them the Michelin pub of the year award in 2017.

The chefs’ first Slow Food Fast recipe is classic Marksman: unfussy to the point of…

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