Marmite:

The Secret Ingredient Chefs Love

“Gary Foulkes, executive chef at Angler
Personally I love Marmite, but my wife isn’t the biggest fan and I’m slowly getting my son on to it. It’s quite an intense, complex flavour – hence people either love it or hate it.
To make it a little more palatable, especially for children, I normally make a toasted cheese and Marmite sandwich.

Ingredients:
Extra-mature cheddar
Marmite
Sourdough
Oil

Method:
I use an extra mature cheddar like a Montgomery and plenty of Marmite, sandwiched between some sliced sourdough and then either put it in the toastie machine or pan-fried either side in a little oil and finished through the oven until the cheese has melted. What’s not to like?”

Read more at Sheerluxe

Venue

Angler
3 South Place, London, EC2M2AF
Google Map