Bell & Brisket, The Grafton

While Bell & Brisket initially held a nomadic existence in the back of a van, when first opened by Bel Shapiro in 2010, it has progressed to a series of residencies; the latest of which is at The Grafton pub in Kentish Town. 
While Shapiro tries to remain faithful to the classic salt beef sandwich recipe (simply salt beef, pickles and mustard), she can’t help but add variation by the inclusion of different cheeses and both fermented and vinegar pickles. Expect mounds of hand-brined salt beef, encased with bagels from Brick Lane or black rye rolls, with lashings of homemade relishes and sauces, topped with a layer blowtorch-melted cheese. Shapiro’s trick to a stellar sandwich is not to solely care for the quality of the beef, but to also ensure that the pickles have optimum levels of crunch and tang. Alongside The Bell & Brisket menu, there will be a brand new dessert brand Toastess in house at the Grafton. And if that hasn't sated you, you can wash it all down with one of the fine ales or beers in the Grafton's selection.