Hammer & Tongs are bringing over braai legend Jan Scannell (aka Jan Braai) from South Africa especially for London Food Month.
This is the first time Jan Braai has ever braai’d in a restaurant in the UK.
Known as a ‘living legend’ in South Africa thanks to his many braai exploits including cooking continuously for twenty eight hours on a braai, the man behind National Braai Day which holds Desmond Tutu as a patron and the author of three best-selling cook books ‘Red Hot’, ‘Fireworks’ and ‘The Democratic Republic of Braai’. It’s safe to say that he has earned his title ‘Tong Master’.
“What Jan Scannell had in mind with the Braai Day initiative… is nurturing and embracing a common South African culture, which is shared across all races and genders. Not one South African person can tell you that they have never witnessed a braai. Even in rural areas they light a fire and put their meat on it to cook.” – Archbishop Desmond Tutu.
Hammer & Tongs will be hosting Jan Scannell on June 16th and 17th from 7pm onwards offering a tasting menu of the finest turned and tanned meats cooked on Farringdon’s own huge custom braai. Tickets start at £50 per person.
About Hammer & Tongs:
On the ground floor the huge braai burns all day and is visible to diners. An interior palette of orange, blue, crimson, leather and copper reflects the warmth of South Africa on the ground and lower floors. In the basement is the PDR, (The Wine Cellar) and the bar.
The entire menu (aside from salads and desserts) is cooked over wood. The food is reflective of all the colonists that have moved through South Africa and left their mark with unusual spices and flavours. Mostly, it is inspired by a braai back in South Africa in which you’ll find sosaties (skewers), steaks, potjies (traditional dishes cooked in cast iron pot), fresh fish, chops and ribs. And yes, you’ll even find the occasional veggies on a braai as you will at Hammer & Tongs.
The team behind Hammer and Tongs are a collective of stars in the hospitality industry who the owner has sourced throughout his career in the industry as a drink buyer. The architects, designers, bar, kitchen, Front of House and PR team are all great friends and past colleagues. This sentiment is reflected in the philosophy of the braai; primal elements of smoke, fire, food and good company is an everyday celebration of life. Hammer & Tongs is designed on the premise that these moments are to be savoured, surrounded by great company and great food.
171 Farringdon Road
Ground Floor: 40
Basement : 40 / 20 PDR
Monday – Saturday
12pm – 12am
About Head Chef Richard Lloyd:
Head Chef Richard Lloyd has been traditional trained, starting an apprenticeship in a Michelin starred kitchen and staying on that pathway for the rest of his career, working with renowned establishments & chefs such as David Cavallier, Angela Hartnett, Luke Holder and John Campbell. After working 16 years in these places learning basic techniques and science in food Richard has reached a point in his career where he wants to look at a classic South African braai method. This primal way of cooking is new to Richard and is both a challenge as well as an enormous pleasure.