Street food, Borough Market Kitchen

The recent revival of the humble scotch egg as an artisan snack is due in no small part to the team behind Scotchtails, Dom Hamdy and Oli Hiam. The two met as students at UCL, and so began a collaboration that has reinvented this picnic staple and created a fun and versatile gastronomic treat. Each warm, crispy-shelled scotchie is cut open to reveal generous layers of meat—pulled pork from Ginger Pig, black pudding, chorizo or lamb and mint are some popular specials—encasing a perfectly cooked egg with an invitingly gooey yolk, served with sweet potato fries and baby leaf salad.