They set out to make the ultimate bacon butty, ‘they’ being Bruno Loubet and his former chef James Packman, and Le Swine is proof they’ve cracked it.
A year was spent researching this butty, looking for the main ingredient, the finest free- range, pork and finding an outlet to sell these beautiful baps. A beautifully restored Austin Morris ambulance gets Le Swine on the road, and it’s also where they cook the food.
We caught up with the piggy purveyors at Broadway Market, and we tried a Le Bacon Butty £5 (a homemade milk and onion bap gets stuffed with freshly grilled middle bacon, slathered with bacon butter and a tomato-sauce-and-horseradish combo).
Mr had an over-easy duck egg because he was slightly worried about wearing it on his sleeve for the rest of the day. A great up-sell by the guys on the pass on the reassurance he wouldn’t get covered in creamy yolk.
I shared a regular swine with Mum and it oozed with the pork butter. It was that good, I forgot to take a photo and it wasn’t until Mr was half way through his creation, with added mushroom ketchup, I remembered.
You can hire Le Swine for your own event or visit them:
Bishops Square, Spitalfields E1 every Thursday from 7am– 1am
Broadgate circle each Friday from 7am–10am
Broadway Market every Saturday 9am–5pm
Brentford Market, West London, Sunday, 10am–2pm
