Hammer & Tongs

Hammer & Tongs

For the love of traditional South African braai; experience juicy, tender & smoky cuts of meat, South African wine, beer, and cocktails at Hammer & Tongs in London. Braai (rhymes with try) is South African barbecue served in warm South African hospitality. Find us by Exmouth Market in Farringdon.

Hammer & Tongs | South African braai restaurant in London | Book Online

Exceptional meat cooked on the braai, fired by real wood & real love Inspired by our love of traditional braai in South Africa, experience juicy, tender & smoky cuts of meat cooked over wood at Hammer & Tongs in London.

We only ever cook with wood and at Hammer & Tongs we use Sekelbos (Sickle Bush) wood imported from Namibia.

We South Africans love cooking with wood ; it’s natural, the flavour from the smoke infused into the food is sublime, the heat from the glowing embers is better than any stove (we also call it a bush TV) and finally, it’s just so much fun.

The flavours experienced at Hammer & Tongs warm the soul.

Experience the best of traditional South African braai at Hammer & Tongs.

http://www.hammertongs.co.uk

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At the risk of offending all South African readers with one sentence, we can’t work out if South African food is underrepresented in London, or if it’s just not very good.

Sadly, we didn’t find the answer at Hammer and Tongs, a South African restaurant in Farringdon which claims to own the “largest wood fired braai in London,” a statement which must be based on terminological technicality — both Temper and Pitt Cue have bigger wood burning grills, don't they?

This isn’t the only point of confusion at Hammer and Tongs, as a look at the menu will tell you.

A few South African dishes like boerewors (sausage) and stews cooked in a potjie (pot) are sold alongside a selection of ‘sharing plates’, which seem to represent a culinary free for all, with Reblochon (an Alpine cheese), padron peppers (Spanish) and an Argentinian salad all making an appearance.

The stew itself is rather good, the oxtail tender and the sauce well reduced, but why not serve the dish in its pot?

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