At most restaurants, your bread is served with butter. But at Michelin-starred Restaurant Story in London, they’re changing the way their customers eat their bread.
In a clever twist on the traditional English dish bread and drippings, where bread is used to mop up the juices and fat rendered from the Sunday roast, the restaurant is serving up drippings in the form of a beef tallow candle.
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The bread it serves with it ain’t too shabby either. Restaurant Story head chef Tom Sellers told Public Radio International that it’s “a bread made from fermented apples and black treacle. And then it’s finished with an English-style relish made from slow-cooked veal tongue, chicken jelly and pickled horseradish.”
The best part is that when customers are seated, they don’t realize the candle at their table is actually an edible component of their meal. I don’t know about you, but if a waiter told me to drip a melting candle over my bread, I’d be asking to speak to the manager pronto. But it’s fun touches like this that make Restaurant Story seem like something out of a fairy tale (though if someone tries to pull something like this on you at an Applebee’s, I would hold on to a healthy amount of suspicion).
Luckily you don’t have to fly to London to try an approximation of the dish yourself. The Brits might love their beef, but here in America, bacon is king. David Burke’s Primehouse in Chicago shared its recipe for bacon candles, made with bacon fat, gelatin, spices and vinegar. You can light the candle at your next dinner party and watch your guests’ shocked expressions when you start dripping melted “wax” over your bread.
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