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The_Bespokist_Society_Guide_to_London_COVER Large (002)And now for something completely different: The Bespokist Society Guide to…London

“sparse… some glaring omissions” FoodPorn London

“only page 23 is of mild interest” http://www.londonpetlover.com

“Wow!!! A genuinely bespoke city guide!!!” Tommy Sponge, chairman, The Bespokist Society

You have in your hands one of the most curated city guides ever created. As the first travel book produced by the hugely influential Bespokist Society, this handy guide takes you to a London you’ve never seen: a London of challenging Etruscan restaurants, edgy branding parlours, emoji hotels and hidden Icelandic communities; a London where 8-ply toilet paper is a thing.

On the way, meet an eclectic band of inspiring Londoners – from scriveners to socialites via urban wordsmiths and coffee preachers – and see why London is now the global epicentre of Bespokist consciousness, community and culture.

Intrigued? Here’s a short extract to whet your appetite still further…

Roberto Pazzo, headchef of Etrusci, brings you some classic flavours of Summer with an Etruscan twist

sponsored by The Bespokist Society 

As a kid growing up with cave-dwelling shepherds in the wilds of Abruzzo, I would spend my summers roaming craggy hillsides in search of nettle plants and fighting savage wolves with my bare hands for the best scraps of sheep flesh. It was an idyllic time and without even knowing it I was taking part in an authentic culinary tradition that stretched back thousands of years – all the way back to the Etruscan era that now inspires my Michelin starred food at Etrusci in Knightsbridge.

For this classic summer recipe (which serves 4) you will need only a handful of ingredients –

Pecora (morta) al nettogilio

1 sheep’s cartilage (Provenance is critical so please don’t buy from a supermarket or local butcher. Ideally the sheep should have been hand-strangled at a reputable Southern Italian farm such as Ragani or Capellino. Avoid anything from the Bracci family at all costs).

Handful of Perugian nettle leaves. All good local delis should stock – don’t be tempted to substitute with a British (inferior) alternative.

1 kg of fresh lard from Amalfi truffle pigs.

The method couldn’t be simpler. In batches, fry the cartilage in the fresh lard at a low (but boiling) heat. You will need to open your windows as the cartilage has a putrid, musty smell. When just tinged with grey, add the nettles and stir in remaining lard to thicken.

Serve when tepid and eat immediately, adding a sprinkle of fresh nettles for flavour and colour. If you like, feel free to mop up the cartilage marrow juices with some warmed Stronzicella (an octagonal loaf from Abruzzo traditionally baked by local witches).

This summery, light dish makes a great weekend brunch and is a genuine taste of my childhood. Buon appetito!

About the author:

In case you hadn’t guessed, The Bespokist Society Guide to London is a work of fiction written by born-and-bred Londoner, Jeremy Liebster.

Somewhat surprisingly, Jeremy is also a city lawyer – formerly at DLA Piper and now a General Counsel within a large private equity group.

Jeremy is utterly obsessed with travel books and although he might poke fun at urban fads, hipster fried chicken is his guilty pleasure.

He also has an unusual interest in clothes hangers.

Follow The Bespokist Society on Twitter and online.

The Bespokist Society Guide to London is available to buy on Amazon.