60 � squaremeal.co.uk
in San Francisco for a bit, and there are two big food movements
out there - the natural food movement and the street food scene.
I wanted to combine the two and showcase the amazing produce
that we have in this country by creating artisanal ice cream in the
type of sandwiches I had growing up," says Makin. "As a child, I
regularly spent all my lunch money on a Maxibon, so doing this
for a living now is pretty special."
Blu Top is famous for its brown toast and jam ice cream
sandwiched between two brown butter chocolate chip cookies.
"I make cinnamon rye bread, toast it with sugar and cinnamon,
and add those breadcrumbs to vanilla ice cream with a big swirl
of raspberry jam."
Following a YBF nomination a few publishers have shown
interest and something could be in the pipeline, but for now
the dawn of summer means Blu Top's in for a busy few months.
"Hopefully this summer I'll be doing five days of markets a week
- I've just taken on my own professional kitchen space and am
working on a wholesale product with my own branding that can
be stocked in cinemas and theatres," says Makin. Blu Top: coming
soon to an interval near you…
"I'd love my own hole in the wall with a restaurant and
bar… For now though, it's about bringing lesser-known
dishes to the street"
WHO: Tom Browne, 28, a former travel manager at STA
in New York
WHAT: Louisianan and southern American delights that
run the gamut from grilled oysters to buttermilk-fried quail,
prepared using the best British produce.
FIND THEM: @Decaturlondon
THE STORY: �e van was stolen after only six months and if
Browne's food had been sub-standard that would have spelled
the end. But it's
landed a residency at
Pamela, a hip Dalston
"New Orleans has
one of the best casual
dining scenes in the
world," says Browne.
"�e idea came to me when I was living in New York a few years
ago. I was travelling to New Orleans a lot as I had friends there,
and just became obsessed." �en came KERB and Druid Street
Market, all within only a few months of trading.
�e dish that's made Browne's name is the chargrilled oysters.
Sourced from Maldon in Essex, they're laced with garlic and
pecorino butter and hot sauce. "�ey come out from under the grill
and are hot and steaming and bubbling. We sell around 250 of
them every Saturday at the Druid Street Market."
A residency is usually just a restaurant in waiting so keep your
eyes peeled for Decatur this year. "I'd love my own hole in the
wall with an amazing bar and restaurant serving real food from
the south of America. For now though, it's about bringing lesserknown
dishes to the street," says Browne.
"I knew I didn't want to be on the street food scene
for years. I wanted Claw to become a restaurant"
WHO: Fabian Clark, 27, who previously worked in branding
WHAT: Unsurprisingly, it's a celebration of all things crab,
including a crab burger, crab mac'n'cheese and a crab roll that
rivals its more famous lobster sibling
CLOCKWISE FROM THIS PICTURE: RICHARD
MAKIN; FABIAN CLARK; A SCOOP OF BLU TOP
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