The Bubble& Story
Bubble and Squeak : A History (Sort of)
So for all you under 25s and non-English folk (we know who you are…don’t think we don’t see you whispering ‘what’s bubble and squeak?’ to your mate as you walk by!) :
Bubble and squeak is an English dish made with leftover vegetables from a roast dinner. The main ingredients are usually potato and cabbage plus any other veg, mashed and fried together until the mixture is brown on all sides. Traditionally, you’ll find it served as part of a cooked English breakfast, on Boxing Day or simply on a Monday morning in many homes.
Hardcore fans (and boy, have we met a few!) may insist on very specific veg being used, such as brussel sprouts, depending on how they were raised eating it. This in itself is the beauty of it. So many people have a heartfelt opinion about bubble and squeak – Mr Bubble included! – in many instances, it has its place as part of a cherished childhood memory.
Bubble&’s first seed was planted by Rupert Smith – or Mr Bubble, as he’s known around these parts.
Winners of two Great Taste Awards and stars of BBC2’s Million Pound Menu, husband and wife team Rupert and Marita open Bubble& Bar at Hawkyns.
This fun, laid-back residency features favourites from the duo’s bubble and squeak range including Bubble& Classic: the traditional bubble & squeak with soft poached free-range egg, smoked streaky bacon and hollandaise sauce to Bubble& Pork Belly with slow roast pork belly, cajun bean stew, green chilli salsa verde and crackling.
For dessert there are tempting treats such as Sticky Toffee Baked Alaska with sticky toffee pudding, sticky toffee ice cream, meringue, toffee sauce and spiced oranges.
“It’s really fantastic to see Rupert and Marita developing a concept that really works – a modern version of bubble and squeak. I’m delighted to be supporting this couple.”