For our Christmas lunch this year, we kept it local and nipped round the corner to the pop up restaurant at Islington Barn on Upper Street (PipsDish)behind Toast. All hay bales, gingham tablecloths, crooning music and farm shop. We feasted on a fabulous chicken and pearl barley broth, topped with a creamy dollop of caper and lemon rind mayonaise. Completely delicious.
For pudding we had a squidgy, sticky slab of carrot cake and black coffee. Simple but effective. The barn is the inspiration of cookery writer Philip Dundas, whose charmingly illustrated book Cooking without Recipes has caused a stir in the kitchen this Christmas.