And so to Leytonstone institution the Heathcote & Star, that corner landmark on Grove Green Road, and one of the area’s most industrious boozers, with its multiple areas and outside spaces.
After five years, Thai kitchen Krapow have finished their residency, with acclaimed chef duo The Dragon Flame now lighting their barbecues. Having run operations at sister pub The Star by Hackney Downs last November, their specialities include pork rotisserie, dry-aged steaks and live fire cooking, with meat sourced from top-quality UK farmers.
LOCAL ADVERTISING
Over in Hackney, their roasts have quickly became a London-recognised thing, with Time Out listing them at #2 in a recent Top 3 in the capital. This is marked by a huge exterior banner on the building declaring them “the best Sunday roast in London.”
Quite a claim, in fact — and so we walked over to Hackney Downs to see what the fuss was about before they open in Leytonstone. Arriving unannounced, and with no booking, we were easily given a table, and surprised how much space there was, having last visited a few weeks ago at the height of summer, with almost every spot taken.
Donate just £2 to Leytonstoner
Service was swift and friendly, and we were soon presented with an impressive plate piled with veg, Yorkshire pudding and a pool of red wine jus. A pleasing attention to detail is clear on the menu, with oak-smoked half chicken “salt-brined for 24 hours and smoked until 79 degrees,” while both brisket and roast beef are dry-aged. We chose the latter, along with an intriguing sounding confit deboned duck leg.
On the Leytonstoner Substack you can find out how the food fared, alongside an interview with the chefs about their background, their passion for fire and how they make that distinctive gravy (hint: it’s a heck of a lot of work). I also get the lowdown on the new daily menu soon to be served at the Heathcote.
Will this now be the area’s must-try roast? Find out for yourself as The Dragon Flame start at the Heathcote on Thursday September 18th, with roasts from Sunday 21st.
So please subscribe to the newsletter: only one in ten stories is now published on this site and every story goes on the newsletter first here.
