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In a former Korean gambling den underneath the streets of London’s Soho neighborhood, we met up with Coal Vaults’ executive chef, James Knox Boothman, head barman Jerome Slesinski, and owner Martyn “Simo” Simpson. After cooking pulled rabbit, scallops, and sea bass—and mixing some unique white chocolate cocktails—we jumped into the “space bus” and hit up Shanghai Dalston to polish off some of London’s best dim sum before heading down the road to restaurant, A Little of What You Fancy to meet James’s mentor, Elaine, over padrón peppers and blood orange salad. The last stop was over at Milroy’s, one of Soho’s oldest whiskey shops, to pick up a bottle before a triumphant return back to Coal Vaults for fire breathing, knife throwing, and slow roasted lamb that was cooked in hay.
Watch “How To Make Pig Face Treacle With James Knox Boothman” – http://munchies.vice.com/videos/how-to-make-pig-face-treacle-with-james-knox-boothman/
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