Feast is a remarkable restaurant that promotes head-to-toe eating — similar to Fergus Henderson’s St. John’s in London — but Feast is gaining a lot of acclaim for its own innovative and delicious cuisine.
The menu is divided into two halves: regular favorites and daily specials. One of the favorites is the Bath chaps — pork jowl rolled around tongue, brined, cut into slices and pan-seared (photo above) — with garlic rutabaga and mustard greens. Tender, fatty, and rich, it’s a real treat.
Two sides that I can’t stop thinking about are the Exmoor toasts (bread crisped in pork fat then slathered with clotted cream and topped with white anchovy — dear lord, this is good!), and bubble and squeak (cabbage and Brussels sprouts in heavily buttered mashed potatoes).