With economic gloom set to persist for eons to come and winter looming, my joy at discovering a half-price food offer at the Tin Drum Charcuterie on Seven Dials was unbridled.
Charcuterie is a French method of cooking devoted to cured meats (OK I googled it), and the bar-restaurant specialises in pork from the owner's Sussex-based farm. Locally sourced and discounted? All boxes ticked.
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| Miles at work behind the new bar |
Things get even better on arrival as it's also happy hour drinks, and I ask bar supervisor Miles about the recent refurbishment and new menu. 'The bar has been brought forwards to create more of a social atmosphere', he says, and it's succeeded. The low lamps create a warm and inviting ambience and the place is buzzing, most tables taken. I order the mixed charcuterie plate, the dish Miles tells me is most popular with the locals.
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| Mixed charcuterie plate |
The carefully presented meats showcase all the farm's products: chorizo, air dried ham and prosciutto, all tasting fabulous when washed down with an ale. Best of all is the pork terrine with a wonderful rich, earthy flavour while the pot of pickles, onions and capers add a sweet, juicy zing to set the dish off perfectly. The fries are great too, skins on and hand-cut.
So how do Brighton's famous vegetarian community feel about the concept? 'We get asked that a lot, but the owner wants to push his produce' says Miles. Bold principles, and a refreshing approach to bar food which looks here to stay.
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