EARL’S

Earl’s in might look like a little sandwich hut in a park in Forest Gate but they’re doing big things between bread. It’s run by Tim Vincent, who cut his teeth running speciality coffee spots, and Wahab Iqbal, a chef with serious kitchen pedigree, and togethe they’re upgrading your lunch with the kind of detail you’d expect from a high-end restaurant, including making everything from scratch. The stacked sarnies (made with ciabatta, sourdough, focaccia and bloomer breads) on offer include the butter chicken salad sando, with spiced poached chicken breast, butter chicken ghee mayo, green chutney and sev; a Ploughman’s with cheddar, chutney and housemade slaw; and a ham & cheese sarnie made with Cobble Lane ham, Neal’s Yard cheddar and their own rhubarb chutney. As well as having coffee roasted exclusively for them, Earl’s also fries its own crisps on-site – how’s that for dedication?