Because we were trying to do the trip to Frankfurt on the cheap, my tickets had what most people would consider to be an inconvenient 21 hour layover at London Heathrow. For me, this was an opportunity; my brother and sister-in-law live in London (hence all my frequent London and UK entries), so it gave me a nice opportunity to meet up with them, have some dinner, drinks, and pudding, get rested up, and get back to the airport in plenty of time for my flight. As far as dinner goes, it allowed me an opportunity to finally cross one major food destination of my to-do list: going to Hawksmoor, get a seat at the bar and try their famous Kimchi Burger. It was recommended to me a few years ago by someone on Flyertalk.com, but it’s been resilient to my efforts to actually get one; my first attempt was thwarted by my travel schedule (I was stopping off in London on the way to Spain), and my second thwarted by the large numbers of other people visiting Hawksmoor for Christmas festivities. But this time, I finally managed to pull it off, with my brother and sister-in-law in tow.
One of the greatly unfortunate fact of life is that English cuisine still wrongly suffers from a relatively poor international reputation. I can’t count the number of friends and coworkers that, upon hearing that I was going to be spending two weeks in England, their response was, “I’m so sorry, I hear the food is terrible.” It’s terribly unfortunate, since nothing could be further from the truth. While there definitely was some justification for the stereotype of bad English food back in the 60s and 70s, the cuisine of England has definitely improved, and, especially in London, includes several of the best restaurants in the world. One of these is St John restaurant. The chef at St John, Fergus Henderson, focuses on doing classic British cooking done to high standards of perfection, with typical fare including such items as roast suckling pig, aged Scottish rib roasts, Grouse, and other high quality meats served with an excellent assortment of sides.