FOUR YEARS AGO, when chefs Tom Harris and Jon Rotheram reopened the old Marksman Public House in London’s East End, they were judicious with their updates. “You don’t change a pub’s name,” said Mr. Harris. “It’s bad luck.” They left the wood-paneled interior on the main floor alone, though they did create a modern dining room upstairs. And the kitchen underwent a transformation that earned them the Michelin pub of the year award in 2017. The chefs’ first Slow Food Fast recipe is classic Marksman: unfussy to the point of...

Source: Wall Street Journal February 28, 2019 18:56 UTC