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100 best dishes: blogger Andy Hayler picks Hedone’s duck egg with morels

Posted at 5:15 pm, July 14, 2012 in Food & Drink
Andy Hayler top dish hedone duck egg with morels

Our list of 100 best dishes in London is a sure fire way to get you hungry. Sweet, savoury, spicy, fancy, cheap, exotic and classic – this is one hell of an edible bucket list. As if that wasn’t enough to get your mouthwatering, we’ve also asked some of London’s best food bloggers to pick their top ten fave dishes in the capital. Today, it’s the turn of Andy Hayler, creator of Andy Hayler’s Restaurant Guide, who gave us ten corkers including the rum baba at The Dorchester and Le Gavroche’s venison and rabbit pie. And just for you, we asked him to tell us about his favourite dish…

Hedone’s duck egg with morels
‘The duck egg is slow-cooked, the egg white used to make a warm mayonnaise with grape-seed oil and muscat vinegar. The morels are fried in butter and served with an umami mushroom sauce. Peas accompany the egg.’

See Andy’s top ten dishes and read more from him at andyhayler.com.

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