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From the Burpple community

The slivers of jubilantly sweet blood oranges, and deeply crokking croutons, add a lot to this dish.

Two thick tiers of white bread buttered and toasted to crisp-surfaced perfection. The butter is from the Azores, from which much of Portugal's dairy comes, and IT. IS. THE. BOMB.

The centre of the stack is apparently the most coveted, where the tender, pillowy innards of the bread soaks up part of the butter, so when you bite into it, you get a blast of rich, fragrant, buttery goodness that fills your entire mouth. So good I could weep.

Things like this prove that it's the simple things in life that matter, really.


Woke up extra early today to make it down to Old Spitalfields Market for THIS.

This is a Portuguese egg tart taken to the next level, with a luscious custard of organic farm eggs (which tinge the custard a pretty peachy orange-yellow), cinnamon and orange rind OOZING out of a flaky, crispy cup of homemade puff pastry. The surface of the custard is caramelised black, which tempers its sweetness with a slight bitterness.


What morning wet dreams are made of.

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