You know how some sandwich places give you something with just a couple slices of paper thin meat? The ones where the volume of salad on the bread greatly outweighs that of the meat? Ok, well Birley's Salt Beef Bar is the complete opposite of that. Unless you're a fan of roast meats on your sandwich, and not much else, you're not going to want to come here. The sandwiches are essentially meat, bread, meat, sauce, meat and then a bit more meat. Just how I like it :)
The sandwiches are made to order. If you're going for lunch, either get there early or late. Otherwise you'll end up in a twisting and turning queue tortured the whole time by the sights and smells of the amazing roast meats being assembled into mammoth sandwiches.
As you arrive at the counter your order is taken. You have your choice of four or five fresh crusty breads and baguettes to begin with. I generally go with the rye. They hack two thick slices directly off the loaf and throw them down on the thick butcher block which is their carvery workspace.
Next comes the meat. Your choices are salt beef (from which they obviously get their name), leg of lamb, roast beef, gammon, turkey or a sausage. Let me tell you, they are all damn good. I rotate amongst the roasts, but generally gravitate towards the lamb. Once you choose your meat, the carver deftly spears the roast of your choice and slides it front and center. And begins to carve. ...and carve. ....and carve. The first time I ate here I thought to myself "hmm... he must just be cutting extra meat off for another salt beef sandwich that he's sure someone will order." Nope, it was all for me. Wow.
Finallly you get to choose how to dress your sandwich. No lettuce, tomato, cheese or anything like that here. Simply a sauce and perhaps some coarse salt and ground pepper. Each type of roast has a default sauce that comes with it. Salt and roast beef is horseradish mustard, lamb is a mint sauce, turkey is a cranberry spread. However, you can request whatever you'd like. I generally go with horseradish mustard, mint, salt and pepper with my leg of lamb.
At the end of the process you have an assembled mountain of meat sandwiched between a couple thick slices of moist, chewy, crusty bread with a swipe of sauce to keep it interesting. Throw in half a gherkin on the side and something to drink an you've got an incredible lunch on your hands. This is clearly a four star sandwich for me. read more