—think cured pork and Comté sandwiches on squishy house-made potato breadWHEN WE WALKED IN, we knew we had to win this site,” says chef James Lowe of the Borough Market space where he and restaurateur John Ogier will open Flor, their anticipated bakery, restaurant and wine bar, in June.
For devotees of Lyle’s, the Shoreditch restaurant Lowe debuted in 2014 that serves dishes with mainly British ingredients, Flor will be more accessible, feature imported ingredients and be open all day. Its “bread-led” menu concept will include house-made treats by Anna Higham, pastry chef at Lyle’s, like viennoiserie and birch syrup kouign-amann at breakfast. The lunch menu has a cured Mangalitsa pork and...
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Yum yum😄👍💕
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