From locally sourced beef with lashings of horseradish sauce to smoked eel, caviar and quails' eggs and fried rabbit, we present the sarnie Hall of FameMore
Daylesford Organic Farm Shop
The whitewashed walls, blonde wood chairs and general vibe of 'Notting Hill in wellies' at the Daylesford Organic shop in Gloucestershire may seem incongruous to anyone who has spent any time on an average British farm, but you can't deny the quality of the cooking. Head chef Gavin Fuller's roast beef sandwich is made with locally sourced, cured, spiced and cooked salt brisket. "Then I use our own sourdough bread," Gavin adds. "It's an amazing combo as you have the slight sourness of the bread, mixing in the slightly peppery beef flavour followed by a subtle warmth in the creamy horseradish sauce, and finished with the sweet and sour taste of the gherkins and rocket I put in."
Burger And Lobster
Twenty five pounds for a roll is a price which, unless you're a Siberian oligarch or Manchester City midfielder, appears, ostensibly, to be obnoxiously unreasonable. Yet the amount of lobster you get in these gargantuan, slobbering beasts is capable of rendering even the most parsimonious of diners to concede, 'Fair cop'. Try not to think about the Guantanamo Bay of live lobster tanks in the restaurant basement (they're flown in each day from Canada) and instead luxuriate in what, by our reckoning, isn't far off half a kilo of lobster wedged into a butter soaked toasted brioche with wasabi mayo and a side order of chips and salad.