Last weekend I headed down to Islington’s The Myddleton Arms which hosted Gravy Train,
the ‘Last Of Summer Gravy’ – an entrepreneurial, foodie, pop up shop, serving fried chicken to London’s cool kids and those who like to be seen (and heard) eating.
Using locally sourced, corn fed chicken (this Sunday’s source was Dalston) the tempting line up of meals (priced to perfection) named ‘Hard Bodied, Original GT & Junior Spesh’ are all served proportionately with a stern handful of mash and a deliciously filling yet creamily, sweet gravy and home brewed sap, made with Bhut Naga & Habanero Pepper sauce –
NOT for the faint hearted!
The best tip I left Gravy Train with (which I am more than happy to share with you all) is to mix the gravy and the sap together. This combination of sauces packs just the right punch to all three meals which can easily be distributed amongst every part of the meal. yes, even the slaw!
I’m not entirely sure when the next Gravy Train will be nor where it will be held, but you can rest assured it will be a road block, wings & chicken strips will be flying off the counter and you’ll likely be going up for seconds…if there is any chicken left over by the early evening.