A visit to the market is a no-brainer for fresh produce at great value but it does come at a price… sleep. To get the best from Smithfield and Billingsgate we had to start at 2am. First stop is the meat market, which while rooted in tradition, today does not as offer as much variety as it once did. Still with our Head Chef Damian’s hawk eye for produce we managed to source some great French trimmed lamb cutlets, quail and of course beef tongue (a Basque delicacy, we do both slow cooked and crispy fried).
Around 3:30 am we arrive at Billingsgate Fish Market, a pit stop at Piggy’s Café is a must where we indulge in Scallops and Bacon butty and a proper cup of tea.