The Blacksmith and The Toffeemaker

I might be a bit late to the party, but in 2017 vegan has gone big. Food bloggers and Instagram accounts may have been hash-tagging vegan for a while as far as I know, but my real gauge is the veggie burger scene. Whilst, in the past, a vegan option was just a veggie burger without the cheese, more recently a number of different restaurants and options have popped up, targeting the vegan market but also offering increasingly enticing, and exciting options that may appeal to the non-vegan consumer, such as myself, without going down the route of straight up meat-substitute products. One of these options is the pulled-jackfruit burger.

It was a particularly alarming moment when I saw Tim Lovejoy & Simon Rimmer sampling the burger on Channel 4’s Sunday Brunch. I knew right there and then that I was behind the mainstream, and had to get myself down to the closest pulled jackfruit proprietor. It just so happened that I was working in Clerkenwell that week, and just around the corner from The Blacksmith and The Toffeemaker.

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The pub, nearer the Angel end of St John street has a tasty looking menu consisting of sandwiches and classic bar snacks. The main event for sure, though, is their burgers. Of the five burgers on offer, two are veggie, one, as I have already divulged I was there to sample was the pulled jackfruit, and the other veggie – the halloumi and kimchi burger – was equally as tempting as well. The burger comes with fries and slaw for a very reasonable £8. To accompany my burger lunch on that cold January lunchtime was half of Hobgoblin. I know, hipster burger, dad beer. Maybe I’ve been watching too much Sunday Brunch.

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I didn’t know what to expect from the burger itself but it was a lot fuller than I had imagined it to be. The chunks of jackfruit were virtually spilling out of the brioche bun. Biting into it I was confronted by a texture that I had never experienced before. Having never eaten pulled pork before I cannot make a direct comparison, but it was definitely similar to what I imagine it to be like. At the same time chewy and stringy, lathered in the sweet, sticky BBQ sauce synonymous with it’s meaty cousin. Personally, I’m not too big a fan of barbecue sauce, perhaps because I’ve always associated it with the smell of spare ribs and brisket. The unfamiliar flavour starting to feel more to my taste, safe in the knowledge I was consuming plant-based goods. Saying that though, I’ll hold my hand up – the meal was not completely vegan as the slaw had mayo in it, but could have also been easily missed.

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My own indifference to BBQ sauce aside, I thoroughly enjoyed my first foray into this new world of pulled jackfruit and other trendy vegan delights. As someone who has always been inclined to drag my feet when it comes to veganism, it is encouraging to know that tasty, alternative options like this are becoming the norm. And why not? There’s literally no harm in it.

 

VEGGIE BURGER RATINGS: 7/10 

OVERALL RATING: 6.5/10

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