I have always been a fan of Pitt Cue, the delicious wood-smoked meats concept from Tom Adams and Jamie Berger. So recently, while researching my new Cornwall book, I was very excited to learn about Coombeshead Farm in North Cornwall, the working farm (and new foodie retreat) which provides the meat for the Pitt Cue restaurants in London. Tom Adams spends the majority of his week on the farm rearing the Mangalitza pigs especially for the restaurants, which is important for the ‘farm to fork’ aspect of the company’s work. A few weeks ago I went along to the original Pitt Cue site in Soho, which has recently reopened as ‘Little Pitt’, to try out the meaty offerings.
On a Friday lunchtime Little Pitt was heaving with Londoners working nearby rewarding themselves with a special, nearly-the-weekend gourmet lunch. We sat outside and let the kitchen take care of our order, which consisted of tasting almost everything on the menu!
The tagline for the new concept here at Little Pitt is ‘Buns, Bourbon and Beer’, as they have an impressive and unique collection of each… but there is also so much more to try. Of the buns, we loved the Sausage & Kimchi, a huge bap filled with flavoursome pork and spicy homemade kimchi. Grilled Onglet is a luxurious option, served with wonderfully sweet onions. Bone marrow mash and grilled corn provide the ideal accompaniments to the meat… the corn is charred to perfection while the mash is creamy and rich with a dangerously good gravy.
There are no puddings at Little Pitt so you can really indulge in the savoury dishes. I recommend trying a few of the extras. Caramel Chicken Thighs are an all-round hit, sticky sweet juicy chicken with a wonderfully crisp skin and Grilled Lamb Heart is a delicate dish, silky smooth meat coated in a lovely marinade.
Little Pitt will leave you seriously satisfied and stuffed. If I worked nearby I’d be in here every Friday lunchtime.
More information and book a table at Little Pitt here.