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LONDON: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain London for his show, Parts Unknown Season 8 Episode 5 (originally aired October 23, 2016):

READ MORE: IMPRESSIONS OF LONDON, IN AN ENGLAND STATE OF MIND

DISH – Roasted Bone Marrow, Pickled Calf’s Tripe, Poached Skate, Devilled Kidneys, and Pig’s Head and Potato Pie

WHAT IS IT?

Roasted Bone Marrow – roasted bone marrow with parsley and capers salad, served with house-made sourdough bread; Pickled Calf’s Tripe – pickled calf’s tripe with radish, shaved carrot and watercress; Poached Skate – skate fish poached in court bouillon with fennel and green sauce of fresh parsley, herbs and anchovies; Devilled Kidneys – lamb kidneys cooked in spiced sauce; Pig’s Head and Potato Pie – brined pig’s head, slowly simmered until tender, stripped away from the bone and seasoned then baked in a pastry with potatoes.

WHERE IS IT?

St. John Bar & Restaurant
26 St John St
Barbican, London, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

St. John is Chef Fergus Henderson’s modern British restaurant. In Parts Unknown London, Anthony Bourdain revealed that he considers Fergus Henderson as “the most influential chef of the last two decades”.

READ MORE: QUICK GUIDE: MY FAVORITE THINGS TO SEE IN LONDON UK

DISH – Guinness, Fried Whitebait, Chips and Scotch Egg

WHAT IS IT?

Guinness – dark dry stout that originated from Ireland; Fried Whitebait – tiny baby herring, lightly battered whole and fried, tossed with lemon juice and salt; Chips – fat potato fries with vinegar and salt; Scotch Egg – soft-boiled egg wrapped in minced pork then rolled in bread crumbs and deep fried.

WHERE IS IT?

Princess Victoria
217 Uxbridge Rd
White City, London, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

Anthony Bourdain on the Princess Victoria: “…a good pub and a perfect time”.

DISH – Pan-roasted Fillet of Beef and Pig’s Trotter a la Pierre Koffmann

WHAT IS IT?

Pan-roasted Fillet of Beef – fillet of beef roasted on a pan, topped with escargots; Pig’s Trotter a la Pierre Koffmann – stuffed pig’s trotter with pomme puree, braised for several hours.

WHERE IS IT?

The Rudloe Arms
Leafy Ln
Corsham, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

In this episode, Anthony Bourdain visits Marco Pierre White’s The Rudloe Arms, which Marco Pierre White describes as more of a home than a hotel.

DISH – Saltfish Callaloo and Mutton Curry

WHAT IS IT?

Saltfish Callaloo – saltfish with Jamaican vegetable dish; Mutton Curry – curried mutton.

WHERE IS IT?

Peppers & Spice
40 Balls Pond Rd
Dalston, London, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

Peppers & Spice is a counter-serve in Islington that offers Jamaican fare.

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DISH – Runny Scotch Egg, and Steak and Stilton Pie

WHAT IS IT?

Runny Scotch Egg – runny egg wrapped in Parma Ham and bread crumbs; Steak and Stilton Pie – steak and Stilton cheese in pastry.

WHERE IS IT?

The Chequers Inn
Old Loose Hill
Loose, Maidstone, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

According to Anthony Bourdain, The Chequers Inn is Ralph Steadman’s locale in Kent that serves pub fare.

DISH – Fish and Chips, Chip Butty, and Mushy Peas

WHAT IS IT?

Fish and Chips – deep fried haddock and potato fries; Chip Butty – chips, butter and vinegar between slices of white bread; Mushy Peas – mashed peas infused with butter and cream.

WHERE IS IT?

Marlboro
46 St Thomas St
Weymouth, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

Marlboro is a family-run restaurant that specializes in fish and chips.

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DISH – Vitello Tonnato and Lamb Chops

WHAT IS IT?

Vitello Tonnato – cold roasted veal, thinly sliced and covered with a creamy sauce of tuna and capers; Lamb Chops – served with lentils and green sauce.

WHERE IS IT?

Rochelle Canteen
16 Playground Gardens
Shoreditch, London, United Kingdom

ANTHONY BOURDAIN LONDON NOTES

Anthony Bourdain on Rochelle Canteen: “…unpretentious brainchild of Chef Margot Henderson and business partner Melanie Arnold.”