Roast To Go

Possibly the finest bacon butty in town is among the offerings at Roast’s new luxury sandwich stall in Borough Market.

Situated just by the entrance to the restaurant, Roast To Go will be open from Monday to Saturday from 7am to 3pm. In keeping with the restaurant, the ingredients for the stall have been carefully researched. Head Cook Lawrence Keogh has been working with Peter Gott at Sillfield Farm, who has prepared a special maple cured circular streaky bacon rasher to fit the rolls being baked in the market by Flour Power.

Eric Reeve, formerly sausage maker to The Queen and now at Sillfields, has made a special rare breed pork sausage for Roast – a Lincolnshire with fresh sage sourced in the market from Booths.

Farmer Sharp has made a Pastrami from his Galloway cattle in Cumbria and there is salt beef too from Hensons, who tell us that salt beef was a very popular dish in London in the early part of the last century and was introduced to the US by Irish immigrants!