At between R825 and R990, it may just be the most expensive braai London has ever seen.
The man behind South Africa's National Braai Day, Jan Scannell (aka Jan Braai) is set to braai a four-course meal, including boerewors, sosaties and chops cooked on open flames, at Hammer & Tongs - a restaurant that serves South African-inspired dishes - on Friday and Saturday for the princely sum of £50 or £60.
The restaurant, which offers sosaties, oxtail potjie and malva pudding, is hosting the event to celebrate London Food Month and the braai.
"I am honoured and grateful to the owners for this unique opportunity to spread the message of uniting around a fire. I am looking forward to joining forces with the head chef, Richard Lloyd, and his kitchen team behind the grids, fires and coals to bring the South African braai to the UK public," said Scannell, adding that it was the first time he would take part in this kind of braai event in the UK.
"The last time I was in London was exactly two years ago in the European summer of 2015 for the start of the HotChillee London-Paris cycling event."
The menu will consist of braaied roast veggies, which are then made into a veg soup, cooked on the braai; butterflied peri-peri prawns; lamb chops in a home-made curry marinade, and Jan's own malva pudding recipe served with ice cream and custard.
Scannell said on national braai day, September 24, although the ingredients may differ, the one thing that does not change is when it's time to celebrate, people light fires and prepare great feasts.
