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Maximum Middle-white madness

Length: 2 mins

I wanted to post a description of this one last weekend after visiting Jackson Boxer’s “Brunswick House” in Vauxhall on Saturday but the online version of the menu didn’t mention all the ingredients, so I asked him and the team what was involved and he sent over this link today.

The most amazing burger in a bun combination that I think I've ever eaten. This towering beauty by Jackson Boxer was one of the highlights of my lunch at his restaurant Brunswick House. Layers and layers of flavour, colour, texture and smell. This simple description doesn't do it justice but hopefully, you bet the idea? PIG BUN minced shoulder & belly of middlewhite pig & smoked prosciutto patty blood sausage fried egg grilled comte dill pickles XO mayonnaise made from smoked pork collar, scallop roe & shiitake mushrooms date & tamarind ketchup

PIG BUN

minced shoulder & belly of middle-white pig & smoked prosciutto patty
blood sausage
fried egg
grilled comte
dill pickles
XO mayonnaise made from smoked pork collar, scallop roe & shiitake mushrooms
date & tamarind ketchup

He also used the same pig for the plate of charcuterie and quince. That too was banging. Ben, my son, was the other person on the opposite side of the table and he kept stealing bites from this one…

Gorgeously fatty collar meat, with quince to the side on brown paper. In the backgroun d, some lovely green garlic butter and their hot rolls.

And here’s the rest of the menu. You can see why Jackson is called “a chef’s chef.”

Brunswick House menu

I’ve written a couple of pieces about the Middle White, which is a currently “endangered” breed. By eating such lovely animals, you help towards keeping the breed popular which in turn encourages farmers to carry on breeding and farming them. It’d be a real, real shame to see them die out, not just because of their flavour but to keep that genetic diversity around. If we are to carry on eating meat (and I know that’s a large “IF” but that’s a discussion for another day) then we need to do it better, less, more mindfully. Having a large gene pool is good for the animals, the planet and ultimately, us, if we’re intending continuing to carry on living this planet in a way that doesn’t simply accelerate the hellish bonfire that we’ve started.

So, eat Jackson’ food. A couple of other food writers and I agreed that if we could only eat off Jackson’s menus, we’d die happy people. Oh, and he’s also got a book out next year. I’m trying to blag an advance copy and if I succeed, will give you an idea of what’s involved.

And eat pigs. You know it makes sense.

One final shot, here via anarchist chef Eric Jeffers, of Vauxhall as it appears now. In a different time and economic reality I used to work in a tower-block of offices right next to the multi-level dungeons that is the MI6 building. It didn’t look that this then…

A view from Vauxhall station across the platforms from a train; the ugly high-rise kleptocrat buildings for them to wash their stolen money dominate the skyline. Burn it down, burn it all down.

This is much more how I remember the area; like everywhere else in London. it’s been filled with the ugly, empty, high-rise kleptocrat buildings, there simply for them to wash their stolen money which now sloshes around all of London, dominating the economy, completely corrupting the political system and over-running the whole skyline. Burn it down, burn it all down. And bring back more public toilets…

LADIES (and pub The Duchess of Clarence) Rochester Row, junction with Vauxhall Bridge Rd, 1978

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