If you’ve ever walked through Spitalfields and wondered where the smell of bacon is coming from, the answer is James and his team at Le Swine cooking up their sarnies. Until recently, you could find Le Swine in a beautiful sixties Austin Morris ambulance, located in Bishop’s Square, but now they’re in their permanent home alongside our other streetfood residents on Lamb Street. We wanted to find out more about James and Le Swine so we sat down for a quick chat…
Talk to us about the inspiration behind Le Swine…
Our mission was simple…. to take the humble bacon butty to dizzy new heights…
What do you love most about Spitalfields, and why did you choose here to sell your sarnies?
It’s in the heart of The City and it’s where we began, so we still see the same faces from 3 years ago at the beginning.
What’s the most popular item on your menu?
Our famous bacon butty with a fried duck egg.
Hard yolks or runny yolks?
No hard egg yolks at Le Swine. Tut tut…
Ketchup or brown sauce?
You’re about to make yourself a bacon butty, what are the crucial toppings for the perfect combo?
Lightly toasted fresh bread, lots of bacon butter and our signature mushroom ketchup. Not forgetting the fried duck egg.
Who would you most like to make a bacon butty for (dead or alive) and what would it have in it?