We Can Cater For:

Dairy-free, Gluten-free, Vegan, Vegetarian

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@tonguencheeks

Tongue 'N Cheek

Tongue 'N Cheek Tongue 'N Cheek Tongue 'N Cheek Tongue 'N Cheek Tongue 'N Cheek Tongue 'N Cheek
Breaking hearts all over London with That burger.
KERB, 2013

Why we love them

The wild-haired Italian who ditched his entire career and sturdy lifestyle in Mantova for the free-wheeling uncertainty of street slinging in London. What a soldier! Cristiano and his 'under-rated cuts of meat' stall, Tongue 'n Cheek is a quiet revolutionist. You see him there at the grill, intensely closhing and prepping his famous Heartbreaker burger - it's hard to know what to make of him and his less-penetrable approach to customer service - but inside, there is a storm of ideology raging. Cristiano came to Britain to become part of a food network. He wanted to bring all his ideas for true edible and social sustainability and share it with the rest of us. His principles and dedication to this are unwavering. We are lucky to have him.

What they serve

Porky sub

Pork cheeks slow cooked served on a soft sub with a Porto wine reduction and our signature fresh spicy coleslaw .

 

Heartbreaker burger made of 50% ox heart and 50% dry aged beef up to 40 day from native breeds. Varieties below:

  • Cheesy: 150g burger plus cheddar, lettuce, dill pickles,  ketchup and mustard
  • Original: 150g burger plus chimichurri sauce, water cress, sour cream, cheddar
  • Belly connection: 150 g burger plus pork belly, gorgonzola cheese, pimenton mayo,  pickled onions rocket
  • Piccante: 150 g burger plus spicy Nduja , smoked provolone, kewpie mayo, lettuce, pickled onions

 

No Lobster Roll
Cod cheeks sauted with kalamata olives, cappers and cherry tomatoes dressed with secret sauce on a roll or dish.
 
Alex Fav
Picchiapò that is a roman style pulled brisket cooked with plum tomatoes and caramelized onions topped with melt smoked provola cheese and a little kick from smoked chipotle served on sub or on rosemary fries
 
Rosemary Fries
Fries dressed with our own rosemary extra virgin olive oil.

In their own words

We aim to use underrated meat or fish cuts taking in great consideration sustainably, diversity, food culture education and affordability. Being a street fooder takes me closer to a wide range of people that are willing to experiment and expand their food culture knowledge.

– Cristiano Meneghin

Why the kerb life

Bohemian version: One night I felt a little drunk in a bar in Italy, the last thing I remember it’s that I was talking with a cheeky woman named Petra, next day I found my self in London setting up a stall and working in a market and I loved it.

Possibly true one. I felt in love with the street food renaissance and more in general with the renewed UK food culture movement and we wanted to be part of it, bringing to London from Italy our passion and dedication for a better, clean and fair food culture.
 

Fave Kerbster

Quite an hard choice as everyone is pretty awesome, sooo among the many Kimichinary, Miss P's and BBQ Dreamz then on the sweet side we can easily not stop eating You Doughnut fluffy spheres and Kooky Bakes is a fav of our daughter Luna.