Carve  

 

 

ADDRESS

116-120 Tooley Street, Bankside, London SE1 2TH

 

 

TWITTER

@CarveCity

 

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Lunchtimes may never be the same again - if Daniel Bear, founder of Carve, has anything to do with it. The man who started the Euphorium Bakery on Islington's Upper Street back in the late '90s, wants to steer us away from soggy sandwiches and long queues at lunch and replace them with the kind of carvery you might actually want to eat - and cashless tills. Forget grey slices of meat typical of the carveries of old. At Carve, protein rich premium cuts of meat, fish and tofu are served in 'carvepots' on a bed of superfoods, spices, relishes and roots. Creative combinations include smoked pork leg with apple slaw, creme fraiche, roasted tofu with sesame seed crust, tamari, ginger and turmeric root, or gravadlax with leeks, fennel, radish, chopped egg, dill and mustard. Not just for lunch, breakfast pots come with Cumberland sausage meatloaf with ground Landroc pork, served with sides of bubble and squeak and rumbled free range eggs. The one-size-fits-all price policy and one-screen payment system means you can pick up a carvepot without wasting time in a queue.

Carve  Daniel Bear