The Bell & Brisket has long been a resident on London’s street food scene, from festivals and markets to pub residencies, bringing Londoners a taste of epic salt beef bagels. We get behind the pimped up bagels, the Whoresbox, and food pairings with founder Bel Shapiro.
Describe The Bell & Brisket in three words…
Beef busting bagels.
Where did the inspiration come from to serve pimped-up salt beef bagels?
The business started out as quite a traditional London salt beef bagel offer. Then I started to collaborate with Vadasz Deli, and introduced his pickles to the sandwiches, which opened up a whole new world of pimping!
Where do you source your ingredients from?
Our beef is all Irish, Hereford brisket, our pickles are a combination of house produced and Vadasz Deli, and our bagels are from Spence Bakery.
Which ales pair best with the brisket and salt beef?
Well we use Five Points railway porter in our ale braised brisket, so that’s always a good one to go with beef. Otherwise a light pale ale such as Moor Revival goes well with salt beef.
The Bell & Brisket can be found at KERB, festivals, street-food markets, as well as permanent and pop-up pub residencies. How do you adapt your menu along the way?
We love the food trucks on the streets. Tell us the story behind “The Whoresbox“…
The “Whoresbox” was named by one of my staff due to its bordello style lampshades. We would joke that if the business ever came to an end we would still be able to make use of the trailer!
What would be your ideal street food pairing/collaboration to go with the The Bell & Brisket?
We love a collaboration, and have hooked up with several buddies in the past including Spit & Roast and Batch Bakery. We’re actually setting up a “Horse Box Collective” with fellow street food trader Bocaface, offering a range of event catering and services all from converted horse boxes.
Your favourite street food #LocalLoves in London?
I’m currently having a Bill or Beak obsession.